Panettone Bread Pudding


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Portions: 8


  • 1 lb panettone, cut into 1-inch cubes
  • 3 large eggs
  • 1/2 cup pure maple syrup from Canada
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup whole or reduced fat milk; or almond, oat or soy
  • 1 cup heavy cream


  1. Preheat the oven to 350° F and place a rack in the center of the oven.
  2. In a 9×9 or 9×13-inch baking pan, smear softened butter or spray with oil on the bottom and the sides.
  3. Place the cubes of panettone in the baking pan.
  4. In a large bowl, whisk the eggs, maple syrup, vanilla and salt until combined. Whisk in the milk and heavy cream until combined.
  5. Pour the liquid over the cubes of panettone bread in an even layer. Press down cubes of bread as needed to submerge them in the liquid.
  6. Transfer to the oven and bake until set, 40-55 minutes. Remove from the oven and place on a cooling rack to cool slightly before serving.
Recipe created by:

Brand Ambassador
Vallery Lomas is an attorney turned food personality. She transitioned from hobby baker and blogger to full-time foodie after winning Season 3 of ABC’s Great American Baking Show. Her debut cookbook of 100 recipes will be published September 2021 by Clarkson Potter, imprint of Penguin Random House. She is a regular contributor to Food Network Kitchen and has appeared on CNN, Fox, ABC, & NBC. Her writing and recipes have appeared in the New York Times, Food & Wine, Food 52, the cover of Better Homes & Gardens, People Magazine, and Taste. She is also a contributor to NYT Cooking.
Advice from Maple experts

This can be stored in the refrigerator, covered, for up to three days.