What to do with leftover Panettone now that the holidays are over? I made Panettone French Toast with some of mine and Panettone Bread Pudding with the rest except for the many slices that I secretly ate. (It’s no secret; everyone knows it was me.) I was also dying to try the coconut rum I picked up in the Bahamas last month in a recipe before it was all gone. Someone keeps nipping on it, and it’s disappearing fast. (It looks like I need to install a surveillance camera in my kitchen!) Bread pudding lovers will certainly want to try this recipe. The pudding is filled with chunks of Panettone and sweetened coconut then baked in a coconut rum cream sauce until set.
I used two unopened boxes of Panettone for this dish, but leftover Panettone that’s a couple of days old will also work. The fresh Panettone is easy to cut in 1-inch squares. Panettone that’s a day or two old may crumble easier, if you prefer this texture over bread chunks. Unlike bread pudding, I don’t add raisins to this dish. The Panettone is rich with sultana raisins and candied orange peels, and I find it’s enough for this recipe. You can also mix it up a bit and add light or dark raisins, citron, candied fruits (like fruitcake fruits), coconut, and chopped nuts. You can also use other spirits instead of the coconut rum. There’s also Panettone made with chocolate chips instead of sultana raisins and candied orange peel. I haven’t tried this kind, but I’m sure it’s just as addictive as the traditional recipe.
To make Panettone Bread Pudding: Cut the Panettone in squares or crumble with your hands, then add shredded coconut, cinnamon, and nutmeg. Heat rum, butter, vanilla, and milk until butter is melted. Mix warm liquid with dry ingredients until blended. Add eggs and mix well. Pour in two 9 x 13 baking dishes. Bake until pudding is set, about 50 minutes to one hour.
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Panettone Bread Pudding Recipe
- 2 Panettone 26.02 ounces chopped, about 16 cups
- 2 cups shredded coconut
- 1/2 cup unsalted butter
- 1 cup coconut rum
- 2 tablespoons vanilla
- 8 cups whole milk
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 4 eggs
Preheat oven to 350 degrees. Add chopped panettone and coconut to large mixing bowl.
Heat butter, rum, vanilla, and milk over medium heat until butter is completely melted. Remove from heat and let cool for about 10 minutes.
Mix liquid with panettone and coconut. Add cinnamon, nutmeg and eggs; mix well.
Pour mixture in two 9 x 13-inch baking dishes. Bake for 1 hour or until set.