You know that moment after the holidays when you’re staring at half a panettone that’s just slightly too dry to enjoy as-is? That was me last January, until I discovered the magic of turning it into air fryer panettone bread pudding. I swear, it’s like giving your holiday leftovers a delicious second life! The air fryer works its usual speedy magic here – no need to heat up your whole oven for a quick dessert. My kids now beg me to make this year-round, and honestly? I don’t blame them. The way the custard soaks into those sweet, fruity bread cubes and gets all golden and crispy on top… it’s pure comfort food magic in under 30 minutes.
Why You’ll Love This Air Fryer Panettone Bread Pudding
Listen, this isn’t just another bread pudding recipe—it’s your new secret weapon for turning holiday leftovers into something spectacular. Here’s why:
- Crazy fast: While traditional oven versions take nearly an hour, our air fryer method delivers golden perfection in just 15-20 minutes.
- No soggy middles: The air fryer’s intense heat gives you that dreamy combo—creamy center with perfectly crisp edges.
- Easy-peasy cleanup: One bowl, one air fryer basket—done. (My kind of dessert math!)
- Next-level flavor: Panettone’s natural sweetness and fruity bits elevate this beyond basic bread pudding.
Trust me, once you try this method, you’ll be hunting for leftover panettone all year!
Ingredients for Air Fryer Panettone Bread Pudding
Gather these simple ingredients – chances are you’ve got most already! The real star here is that panettone you’ve been saving:
- 4 cups panettone cubes (about 1/2″ pieces, slightly stale works best)
- 2 large eggs (room temp blends smoother)
- 1 cup whole milk (or half-and-half for extra richness)
- 1/4 cup sugar (adjust if your panettone’s very sweet)
- 1 tsp pure vanilla extract (the good stuff makes a difference)
- 1/2 tsp cinnamon + 1/4 tsp nutmeg (freshly grated if you’re fancy)
- 1 tbsp melted butter (for greasing – prevents sticking!)
See? Nothing weird or complicated – just pantry staples and that glorious holiday bread!
How to Make Air Fryer Panettone Bread Pudding
Okay, let’s turn those ingredients into magic! This comes together so fast you’ll want to prep everything before starting. (Learned that lesson the hard way when my custard sat too long once – oops!) Here’s exactly how I make it:
Step 1: Prepare the Custard Mixture
First, grab your biggest mixing bowl – trust me, you’ll need the room! Crack in those eggs and whisk until they’re completely smooth with no stringy bits. Now slowly stream in the milk while whisking (this prevents scrambled eggs – not the vibe we want!). Add sugar, vanilla, cinnamon, and nutmeg. Keep whisking until the sugar dissolves and the mixture looks like sweet, speckled golden silk. The key here is patience – about 2 minutes of vigorous whisking gives you that perfect, lump-free base.
Step 2: Combine with Panettone
Time to introduce the star! Add your panettone cubes to the bowl and gently fold them in with a rubber spatula. Be sweet with them – we want every cube coated but not smashed into mush. I use a sort of “lift and turn” motion, letting the custard drizzle down over the bread. After about 30 seconds, check for any dry spots hiding at the bottom. Let it sit for 5 minutes while you prep the pan – this soak time is crucial for that luscious texture!
Step 3: Air Fry to Perfection
Preheat that air fryer to 350°F – yes, really preheat! It makes all the difference. Brush your air fryer-safe dish with melted butter (up the sides too – safety first!). Pour in your pudding mixture and pop it in. Set the timer for 15 minutes, then peek – we’re looking for puffed-up golden edges with just a slight jiggle in the center. Mine usually needs 18 minutes exactly, but all air fryers vary. When a knife comes out clean (no wet batter, just maybe a few moist crumbs), you’re golden – literally! Let it rest 5 minutes before digging in… if you can wait that long.
Tips for the Best Air Fryer Panettone Bread Pudding
After making this dozens of times (okay, maybe hundreds – no judgment!), I’ve picked up some foolproof tricks:
- Stale is your friend: Day-old panettone absorbs custard better without turning mushy. No stale bread? Lightly toast fresh cubes first!
- Taste before adding sugar: Some panettones are crazy sweet – I often reduce sugar to 2 tbsp.
- Check early: Air fryers run hot! Start checking at 12 minutes to prevent over-browning.
- Butter generously: That extra swipe up the dish sides prevents tragic sticking.
- Rest before serving: 5 minutes lets the custard set perfectly – patience pays off!
These little tweaks make all the difference between “good” and “oh-my-gosh-gimme-more”!
Variations for Air Fryer Panettone Bread Pudding
Once you’ve mastered the basic recipe, get creative! Here are my favorite twists: toss in dark chocolate chips before air frying (they’ll get melty and amazing), add orange zest to the custard for a citrusy kick, or sprinkle chopped nuts on top for crunch. Feeling decadent? Drizzle with salted caramel after baking – trust me, it’s a game-changer!
Serving Suggestions
Oh, let me tell you how we love to serve this beauty! Warm scoops straight from the air fryer topped with melting vanilla ice cream create the ultimate hot-cold contrast. For fancy gatherings, I drizzle with warm caramel sauce or dust with powdered sugar. Breakfast version? A dollop of Greek yogurt and fresh berries works shockingly well!
Storing and Reheating Air Fryer Panettone Bread Pudding
Here’s the beautiful thing about this recipe – it actually gets better the next day! If by some miracle you have leftovers (rare in my house), here’s how to keep them tasting fresh:
Storing: Let the bread pudding cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It’ll keep in the fridge for up to 3 days. The flavors meld together beautifully, making it even more delicious!
Reheating: My favorite trick? Slice off a portion and pop it back in the air fryer at 300°F for 3-4 minutes. It comes out tasting freshly baked – crispy edges and all! No air fryer? A quick 30-second zap in the microwave works too, though you’ll lose some crispiness. Pro tip: Sprinkle a few drops of water over the top before microwaving to prevent drying out.
Want to freeze it? You can! Wrap individual portions tightly in foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating. (Though honestly? It never lasts that long around here!)
Air Fryer Panettone Bread Pudding FAQs
I get so many questions about this recipe from friends – let me share the answers to the most common ones! These tips come straight from my trial-and-error adventures in the kitchen.
Can I use regular bread instead of panettone?
Absolutely! While panettone gives that special holiday flavor, any slightly sweet bread works. Brioche or challah are my go-tos – just add a tablespoon more sugar to the custard. Day-old French bread works too if you’re using dried fruit in the mix!
How do I prevent the bread pudding from drying out?
The magic combo is proper soaking time and not overbaking. Let the bread soak up the custard for at least 5 minutes before cooking. And when checking doneness, pull it out when there’s still a slight jiggle in the center. It’ll keep cooking from residual heat – promise!
Why did mine turn out soggy in the middle?
Ah, the dreaded undercooked center! This usually happens if your air fryer runs cool (they vary so much!). Try increasing temp to 375°F or cooking in smaller dishes. Also, make sure to preheat – that initial blast of heat is crucial for proper setting.
Nutritional Information
Now I know what you’re thinking – “This tastes too good to be healthy!” And well… you’re kinda right. But hey, everything in moderation, right? Here’s the scoop on what’s in each serving (based on my exact recipe with whole milk and standard panettone):
- Calories: About 320 per serving
- Carbs: 45g (That panettone sweetness adds up!)
- Protein: 8g (Thanks, eggs and milk!)
- Fat: 12g (The good kind from eggs and butter)
- Sugar: 25g (You can reduce this if your panettone’s extra sweet)
Important note: These numbers are estimates – your exact nutrition will depend on your panettone brand, milk fat percentage, and any tweaks you make. Using lower-fat milk? The numbers drop. Adding chocolate chips? Well… let’s not do that math! The beauty of home cooking is making it your own.
For my fellow “eyeball-it” cooks out there – don’t stress over exact counts. This is comfort food meant to be enjoyed! (Though maybe don’t eat the whole batch in one sitting… not that I’d know anything about that.)
Print
15-Minute Air Fryer Panettone Bread Pudding Magic
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious and easy dessert made with leftover panettone in the air fryer.
Ingredients
- 4 cups panettone, cubed
- 2 eggs
- 1 cup milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp butter, melted
Instructions
- Preheat air fryer to 350°F (175°C).
- In a bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and nutmeg.
- Add panettone cubes and stir to coat evenly.
- Grease an air fryer-safe dish with melted butter.
- Pour mixture into the dish.
- Air fry for 15-20 minutes until golden and set.
- Let cool slightly before serving.
Notes
- Use stale panettone for better texture.
- Adjust sugar based on panettone sweetness.
- Top with whipped cream or ice cream if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: Italian