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Jan K. Overweel

Sweet Panettone Bread Pudding

8 Servings

A great way to use up your leftovers!


  • 1 package Milano Panettone
  • 1 cup Milk
  • 1 cup Cream
  • 6 Eggs
  • 1/2 cup Sugar
  • 1 tbsp Ground Cinnamon
  • Pinch Nutmeg
  • 1 tbsp Vanilla Paste
  • 2 tbsp Orange Liqueur


Preheat oven to 400°F.

Dice panettone into 1 inch cubes, lay them out on a sheet pan and toast for 5 minutes. Set aside to cool and dry out further.

In a blender, whizz together the milk, cream, eggs, cinnamon, vanilla, and liqueur.

Place the panettone cubes into your baking dish of choice and pour the egg mixture over to soak.

Chill in the fridge for at least an our (ideally overnight)

Bake at 375°F for 20-25 minutes, or until the liquid is fully absorbed and the top is golden brown.

Serve with creme anglaise or vanilla ice cream.

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.