Italian Panettone and Yogurt Bread Pudding with Granola Topping
A luxurious bread pudding that repurposes panettone—Italy's beloved Christmas bread—into a velvety custard-soaked dessert. Plain Greek yogurt adds richness and subtle tang to the egg-and-milk base, while candied fruits from the panettone perfume the crumb. Baked until the center is just set with a tender crumb, it's finished with a crunchy homemade granola topping that adds textural contrast. Serve warm or at room temperature with a dollop of yogurt or crème fraîche.
- Prep
- 25 min
- Cook
- 45 min
- Wait
- 30 min
- Total
- 1 hr 40 min
- Makes
- 1 9×13-inch (23×33 cm) bread pudding (8 servings)
Steps
Before you start
- Preheat oven to 375°F (190°C).
- Cut panettone into ¾-inch (2 cm) cubes and let sit at room temperature for 15 minutes to dry slightly.
- Have all eggs and yogurt at room temperature.
Prepare the granola topping
- In a small bowl, combine rolled oats, sliced almonds, melted butter, honey, light brown sugar, cinnamon, and a pinch of sea salt.
- Stir until oats and almonds are evenly coated.
- Set aside; you'll add this to the bread pudding after the initial bake.
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Ready when: oats and almonds are evenly coated
Tip: Don't bake the granola now—it will go on top halfway through the pudding bake so it stays crisp.
Grease and arrange panettone
- Butter a 9×13-inch (23×33 cm) baking dish.
- Spread the panettone cubes evenly across the bottom of the dish.
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Ready when: panettone distributed evenly
Whisk custard base
- In a large bowl, whisk together whole milk, Greek yogurt, eggs, granulated sugar, vanilla extract, and salt until smooth and no lumps of yogurt remain.
- Whisk for about 1 minute until well combined.
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Ready when: custard is smooth with no visible yogurt lumps
Tip: Whisk the yogurt with the milk first, then add eggs—this prevents curdling and ensures a silky texture.
Pour custard over panettone
- Slowly pour the custard mixture over the panettone cubes, using a spatula to gently press down the bread so it's evenly soaked.
- Let the mixture sit at room temperature for 10 minutes to allow the bread to absorb some liquid.
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Ready when: bread is partially submerged and absorbing liquid
Tip: Don't skip this soak—it ensures the bread soaks evenly rather than drying out on top.
Bake pudding baseOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 20 minutes until the custard just begins to set around the edges but the center still jiggles slightly.
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Ready when: edges are set but center jiggles slightly
Tip: Don't wait for the pudding to fully set at this stage—you'll finish baking after adding the granola.
Add granola topping
- Remove the bread pudding from the oven.
- Sprinkle the granola mixture evenly over the top, pressing it gently into the surface so it adheres slightly to the custard.
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Ready when: granola is evenly distributed
Tip: Press the granola gently so it stays in place and toasts rather than rolling off.
Final bake until setOven 375°F / 190°C
- Return the pudding to the 375°F (190°C) oven and bake for another 20–25 minutes until the center is set but still trembles very slightly when the pan is jostled, and the granola is golden brown and fragrant.
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Ready when: center barely trembles, granola is golden, and it smells toasty
Tip: Overbaking will make the pudding rubbery—a gentle jiggle in the center is correct. It will continue to set as it cools.
Cool and set
- Remove the bread pudding from the oven and let it rest at room temperature for 15–20 minutes.
- This allows the custard to finish setting and cool to a pleasant serving temperature.
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Ready when: pudding is warm but no longer steaming
Tip: Serve warm or at room temperature—the pudding is equally good either way, and can even be reheated gently.
Good to know
Tips
- Panettone's candied fruits and raisins are already incorporated into the bread, so there's no need to add extra dried fruit. They perfume the entire pudding as the bread soaks.
- For extra richness, add a small splash of liqueur to the custard base—brandy, Marsala, or orange-scented liqueur all complement panettone beautifully.
- If your panettone is fresh and still a bit soft, cut it a day ahead and let it air-dry at room temperature. Slightly stale panettone actually absorbs custard more evenly.
- Serve with a dollop of yogurt, crème fraîche, or lightly whipped cream for a sophisticated finishing touch.
Make ahead
You can assemble the bread pudding (through step 4) up to 8 hours ahead. Cover and refrigerate. Bake as directed, adding 5–10 minutes to the first bake if the custard is cold.
Storage & reheating
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a 300°F (150°C) oven for 10–15 minutes, covered with foil to keep the granola from over-browning. Freeze for up to 1 month, wrapped tightly; thaw overnight in the refrigerator and reheat as above.
Substitutions
- plain Greek yogurt, full-fat → sour cream or crème fraîche. Use the same amount for a richer, tangier pudding. Whisk well to avoid lumps.
- panettone, one 1-lb (454 g) loaf → challah, brioche, or panettone-style cake. Any slightly sweet, enriched bread works. Use about the same weight. If using drier bread, soak slightly longer in step 4.
- sliced almonds → hazelnuts, pistachios, or walnuts. Use the same amount of nuts. Hazelnuts are particularly Italian and pair beautifully with panettone.
- honey → maple syrup or agave nectar. Use the same amount for a subtly different flavor in the granola topping.
