Salted Caramel & Pretzel Panettone Bread Pudding

Salted Caramel & Pretzel Panettone Bread Pudding: Your New Holiday Obsession

Hey there, friend! Isla here, from my cozy, probably flour-dusted kitchen to yours. Tell me if this sounds familiar: the holidays wind down, the carols fade, and you’re left staring at a half-eaten, beautifully wrapped Panettone on the counter. It was a star on Christmas morning, but now… it’s just sitting there. Do you nibble? Do you let it go tragically stale? Do you perform a dramatic, tearful farewell? Absolutely not!

We are transforming that holiday leftover into pure, unadulterated dessert gold. We’re talking about my Salted Caramel & Pretzel Panettone Bread Pudding. This isn’t just a recipe; it’s a revelation. Imagine buttery, soft cubes of panettone, soaked in a rich, vanilla-kissed custard, layered with pockets of oozy, gooey salted caramel, and finished with a glorious, crunchy crown of crushed pretzels. It’s the ultimate comfort food that rides the perfect wave between sweet and salty, soft and crunchy, cozy and spectacular.

This dish is the very heart of what BiteTide is all about: taking something simple and injecting it with bold, craveable flavor without any fuss. It’s the kind of dessert that makes people think you slaved for hours, when really, it’s just you, a bowl, and 15 minutes of joyful assembly before it bakes into a masterpiece. So, let’s grab that panettone and get ready to create some serious kitchen magic. This is the dessert that will become a brand-new holiday tradition, I promise.

The Happy Accident That Started It All

This recipe was born from a classic “Isla-in-the-kitchen” moment. A few years back, my Nonna (my dad’s mom, who is basically an Italian kitchen goddess) gifted us a massive, artisanal Panettone. We devoured half, but the other half sat on the counter, looking a little lonely. Now, in my family, wasting food is a cardinal sin. My grandma’s voice is permanently in my head: “Isla, cara, food is love! You don’t throw away love!”

So, on a blustery December evening, with friends unexpectedly dropping by, I had to think fast. I remembered my mom’s classic bread pudding and had a wild idea. What if I used the panettone? Its inherent sweetness and buttery richness would be a dream base. Then, my eyes landed on a bag of pretzels and a jar of salted caramel sauce from a previous baking spree. In a moment of pure, unscripted inspiration, I threw it all together. The result? A bubbling, fragrant dish that emerged from the oven to a chorus of “oohs” and “ahhs.” The first bite was a symphony—the sweet, spiced bread, the salty crunch, the rich custard. It was a happy accident that instantly became legend. Now, my friends and family secretly hope we have leftover panettone, just so I can make this.

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Gather Your Flavor Crew

Here’s your shopping list for this cozy masterpiece. Don’t stress about exact brands—this is all about using what you have and making it work!

• 6 cups cubed panettone (stale or fresh): This is your star! Panettone is already rich with butter and eggs, making it the perfect, luxurious base. Stale is actually ideal because it soaks up the custard like a dream without turning to mush. No panettone? A rich brioche or challah bread will work beautifully.
• 4 large eggs: The backbone of our custard, giving the pudding its structure and rich texture.
• 1¾ cups whole milk & ½ cup heavy cream: This combo creates the dreamiest, creamiest custard base. The milk keeps it light, while the cream adds that decadent, luxurious mouthfeel. In a pinch, you can use all whole milk, but the cream is a game-changer!
• ⅓ cup brown sugar: We’re using brown sugar for a reason—its deep molasses flavor adds a warm, caramel-like note that complements the salted caramel sauce perfectly.
• 1 tsp vanilla extract: The queen of baking! A good quality vanilla adds a beautiful, warm aroma that makes the whole kitchen smell like heaven.
• ½ tsp ground cinnamon & ½ tsp salt: Cinnamon adds a whisper of warm spice, while the salt is crucial for balancing all the sweetness and making the flavors pop. Trust me on this!
• ½ cup salted caramel sauce (plus more for drizzling): The MVP of the recipe! Using a good-quality jarred sauce is a huge time-saver. Look for one with a nice, deep flavor.
• 1 cup crushed pretzels: Our secret weapon for texture! They add that incredible salty crunch that cuts through the sweetness. I use classic twists and give them a rough crush in a bag.
• Optional: flaky sea salt for topping: A final sprinkle of Maldon or other flaky salt just before serving elevates this from great to absolutely unforgettable.

Let’s Build This Flavor Masterpiece, Step-by-Step

Ready to create some magic? It’s easier than you think. Let’s do this together!

1. Preheat and Prep: First things first, get your oven preheating to 350°F (175°C). This ensures it’s perfectly hot and ready when your pudding is. Take your 9×13-inch baking dish and give it a good greasing with butter or a non-stick spray. Chef’s Hack: I like to use the butter wrapper from the butter I used for another recipe—zero waste!
2. Create the Dreamy Custard: Grab a large bowl—this will be your mixing hub. Crack in your 4 large eggs and give them a good whisk until they’re pale and bubbly. Now, stream in the whole milk and heavy cream, whisking as you go. Add the brown sugar, vanilla, cinnamon, and that all-important half teaspoon of salt. Whisk it all until it’s one beautifully smooth, homogenous mixture. You should see the sugar has completely dissolved.
3. The Soaking Station: Now, gently add your 6 cups of cubed panettone to the custard. Using a spatula, fold everything together, ensuring every single buttery cube gets a luxurious bath. Here’s the key part: let it soak for 10-15 minutes. Don’t rush this! This patience allows the bread to drink up the custard, which is what gives you that melt-in-your-mouth texture later. You’ll see the liquid level go down significantly.
4. Fold in the Fun Stuff: Time for the flavor layers! Sprinkle in about half of your crushed pretzels and gently fold them in. Now, take your ½ cup of salted caramel sauce and drizzle it over the mixture. Use a knife or a skewer to gently swirl it through—you don’t want to fully incorporate it, just create beautiful, gooey pockets of caramel surprise.
5. Bake to Golden Perfection: Pour the entire mixture into your prepared baking dish, spreading it out into an even layer. Now, artfully sprinkle the remaining half of the crushed pretzels over the top. This will create that incredible, crunchy, salty-sweet crust. Pop it into the preheated oven, uncovered, for 40-45 minutes. You’re looking for a gorgeous, deep golden-brown top and a center that’s set (it might have a slight jiggle, but it shouldn’t look liquidy).
6. The Grand Finale: Once it’s out of the oven, resist the urge to dive in immediately! Let it cool on a wire rack for at least 15-20 minutes. This allows the custard to set further, making it easier to slice. Right before serving, take that extra caramel sauce and drizzle it over the top like the boss you are. Finish with a delicate sprinkle of flaky sea salt. This final touch is pure chef’s-kiss territory.

How to Serve This Showstopper

This bread pudding is incredibly versatile. Serve it warm straight from the dish for a cozy, family-style dessert, maybe with a scoop of vanilla bean ice cream that slowly melts into the warm crevices. It’s also a superstar at holiday brunches—just pair it with a strong cup of coffee to balance the sweetness. For an extra touch of elegance, plate individual slices and add a dollop of freshly whipped cream and a single, perfect twist of a pretzel on the side. No matter how you serve it, get ready for the compliments to roll in!

Ride Your Own Flavor Wave: Fun Variations!

Feel like mixing it up? This recipe is a fantastic canvas for your creativity!

• Chocolate Lover’s Dream: Swap the salted caramel for a chocolate hazelnut spread and fold in a cup of dark chocolate chips.
• Fruity Festive Twist: Add in ½ cup of dried cranberries or chopped dried apricots along with the panettone for a chewy, tart contrast.
• Boozy & Brilliant: Soak your dried fruit in 2 tablespoons of rum, bourbon, or amaretto before adding it to the mix for a grown-up kick.
• Nutty Crunch: Replace the pretzels with chopped, toasted pecans or walnuts for a different kind of crunch.
• Make it a French Toast Casserole: For a breakfast vibe, you can reduce the milk by ¼ cup and bake it as directed. It’s essentially the most decadent French toast you’ll ever have!

Isla’s Chef Notes & Kitchen Confessions

This recipe has truly evolved in my kitchen. The first time, I was so nervous about the pretzel idea that I only put them on top. My friend Mark, a notorious texture-lover, took one bite and said, “This is incredible… but imagine if there was crunch *inside* too.” Mind. Blown. The next batch had pretzels folded in, and it was a total game-changer.

Another confession: I’ve absolutely made this with panettone that was verging on rock-solid stale. I just let it soak for a full 20 minutes, and it was perfectly fine! The custard works miracles. This recipe is forgiving, so don’t panic. The most important thing is to pour all your love into the bowl. And maybe do a little happy dance when you pull that golden, bubbling beauty out of the oven. I always do.

Your Questions, Answered!

Over the years, I’ve gotten a few repeat questions about this recipe. Here’s the scoop to ensure your success!

Q: Can I make this bread pudding ahead of time?
A: You absolutely can! This is a fantastic make-ahead dish. Assemble the entire pudding up to the point of baking, cover it tightly with plastic wrap, and refrigerate overnight. The longer soak time is actually amazing for the flavor! Just take it out of the fridge while the oven preheats, then bake as directed. You might need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: My bread pudding turned out too soggy in the middle. What happened?
A: This usually means it needed a bit more time in the oven. Ovens can vary, so trust the visual cues more than the timer. The top should be a deep golden brown, and the center should be set with just the slightest jiggle. If you’re unsure, you can insert a knife into the center; it should come out clean, not coated in wet, eggy custard. If the top is browning too quickly before the center is set, just tent it loosely with aluminum foil.

Q: I can’t find panettone after the holidays! What’s the best substitute?
A: No worries at all! A high-quality brioche loaf is your next best bet. Challah bread also works wonderfully. Both have that similar rich, eggy texture that makes for an incredible bread pudding. You might want to add an extra tablespoon of sugar to the custard if you’re using a less sweet bread.

Q: Can I freeze the leftovers?
A: Yes! Once fully cooled, you can slice the bread pudding, wrap individual portions tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and then warm in a 300°F oven until heated through, or pop a slice in the microwave for a quick fix.

Nutritional Information*

*Please note: These are approximate values and can vary based on specific ingredients used.

Per serving (based on 10 servings): Approx. 320-360 calories | Protein: 6g | Carbohydrates: 38g | Fat: 18g

This is a festive, indulgent dessert meant to be enjoyed and shared with loved ones. It’s family-style, cozy, and pure joy in a baking dish!

This Salted Caramel Pretzel Panettone Bread Pudding turns leftover holiday bread into a decadent masterpiece. The rich custard soaks into every golden layer of panettone, while swirls of caramel and a sprinkle of crunchy pretzels create the perfect sweet-salty harmony. It’s cozy, indulgent, and wonderfully crowd-pleasing—ideal for winter gatherings or a festive brunch. With its make-ahead ease and irresistible texture, this dessert proves that holiday leftovers can be absolutely spectacular.