Pistachio Panettone Bread Pudding

Pistachio Panettone Bread Pudding with a Pistachio Whipped Cream


1 loaf of Panettone, crusts trimmed, bread cut into 1 inch cubes

8 large eggs

1 ½ cups of heavy cream

2 ½ cups of whole milk

1 ¼ cups of sugar

1 tsp vanilla extract

Whipped Cream

2 cups of heavy cream

1 cup of confectioners sugar

3 Tbsp pistachio cream


Lightly butter a 13×9  inch baking dish. Spread the cubes in the prepared dish.  In a large bowl, whisk the eggs, cream, milk, sugar and vanilla to blend. Pour the custard over the panettone and press the cubes gently to submerge them.  Let stand for 30 minutes occasionally pressing the panettone into the custard.  Preheat the oven to 350.  Bake the pudding until it is puffed and set in the center, about 45 minutes.  Cool slightly.  Beat the cream and confectioners sugar with a hand mixer.  Serve on top of the bread pudding.

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