‘Not Your Grandmother’s’ Bread Pudding

Although I used Panettone to make my bread pudding, any type of dense bread can be used.

Panetonni -cortinasitalianfood.comLast night I remembered I had some chocolate chip Panettone (bread) leftover from Christmas. Before you become alarmed, Panettone remains fresh for quite a while, especially when refrigerated.  ++ Photo courtesy of Cortina’s Italian Food.com

Lately I’ve been in the mood for some good, old-fashioned bread pudding and I thought, “Hmm, how about making a totally new version using Panettone, with the addition of cream cheese for extra richness?”  Happily, my idea resulted in a creamy, rich dessert that’s easy to make.  (My ‘taste testers’ gave this recipe a big thumbs up!)

++ Recipe can be easily doubled – use a 1 1/2 quart baking dish or casserole and up baking time to 55 – 60+ minutes.      See tip below for testing if bread pudding is fully cooked.

           Ingredients          Oven at 350F         Makes 10 pieces 

  • 3 cups dense bread – such as Panettone – cut into 2′ squares      ++ cups should be a bit over-full
  • 2 eggs
  • 1/2 cup condensed milk
  • 1/2 cup water
  • 2 pinches nutmeg
  • 1/4 tsp. vanilla
  • 1/2 package cream cheese
  • ++  Optional —- IF NOT USING PANETONNE add about 1/8 cup chocolate chips & a few gratings of orange peel.

Not Your Grandmother's Bread Pudding - myellowfarmhouse.com

Cut bread into thick slices – cut slices into 2′ squares.   ++ You don’t have to be fussy about how you cut up the bread.   Place cubed bread into a greased loaf pan.

In a medium bowl, whisk together 2 eggs, 1/2 cup condensed milk, 1/2 cup water, 2 pinches nutmeg & 1/4 tsp. vanilla.  Pour over bread squares.

Cut – or pull off – small pieces of cream cheese and drop on top of the bread/milk mixture.  Mix everything together and allow to sit for a few minutes so bread can absorb liquid.   Place loaf pan in large pan or large casserole containing 1′ of hot water.

USE -Not Your Grandmother's Bread Pudding - myyellowfarmhouse.com

Bake at 350F  for 45 minutes – or until a knife inserted 1/2′ into pudding comes out clean.  Bread pudding should be puffed and dry-looking on the top.

Not Your Grandmother's Bread Pudding - myyellowfarmhouse.com

‘Not Your Grandmother’s’ Bread Pudding is delicious eaten warm or cold.  And it’s so rich there’s actually no need for special toppings but it sure is good with fudge sauce!!

Not Your Mother's Bread Pudding - myyellowfarmhouse.com

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My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

16 thoughts on “‘Not Your Grandmother’s’ Bread Pudding

  1. I saw your name on another post and was enticed by the name of your blog. I am GLAD I came! I am a pudding nut and I really really like bread pudding. You were not exaggerating that this is NOT your Grandma’s bread pudding. I am a grandma, so by making this maybe it will become a Grandma’s bread pudding. Anyway this is a keeper. I most anxious to try this out and see the difference between it and the more traditional recipes.


    1. Hi Carol – I’m so happy to hear that you’ve begun following my blog ! If you ever get a chance to try out my recipe – be sure to let me know. (In a few minutes I’m going to post ‘Not Your Grandmother’s Banana Bread’ !)


  2. I was so pleased how this bread pudding turned out – and – it was even better as leftovers! And you’re right – it sure doesn’t need ANY type of sauce – it’s delicious on it’s own!


  3. I don’t know what happened to my comment, cause I’m sure I posted one, but I love your recipe. It’s good enough on its own without the chocolate sauce, I think.


    1. Michael – I so glad you’re following me – that’s great!! I have twin sons who were born in Montreal – the ‘first one’ is named Michael (Michel) because it’s my very favorite name !! I’m gonna go check out your creme brulee recipe – I LOVE creme brulee but have never made it.


  4. Hi Liz ! I bet Stollen would be delicious – and also Challah, I imagine. (Hope I spelled that right.) I want to make a creamy Bourbon sauce to go along with this recipe…. I gotta ‘get on that’!!


  5. I have some stollen. My friend brought it from Germany. I wonder whether I can use it for this recipe. The bread pudding looks very delicious. Thanks for sharing!


    1. Thanks!! You know when you just have a ‘hankering’ for something? Well, for me, it was Bread Pudding.
      One of my sons often makes bread pudding and rice pudding with his children using the cookbook a made for my family with some of their favorite dishes. That makes my heart happy !!


  6. Thanks Karen! – thanks for your sweet comment! I had the idea to add some some cream cheese after I’d started making the bread pudding. I went back & forth about the idea – and now I’m so glad I put it in. The ‘little blobs’ of cream cheese taste like bits of creamy cheese cake… which I had they hoped they would!!


  7. Thank you!! I had fun ‘inventing’ it and I sure had fun ‘eating it’! My friend who had some of this last night just posted on my Facebook page that it was ‘delectable’!! ; o )


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