Save This Italian panettone bread pudding is a showstopping dessert for the holidays or any winter gathering. It gives leftover panettone a purpose far beyond breakfast, transforming this classic Italian bread into a comforting, golden-edged pudding delicately scented with orange and vanilla. Every spoonful is creamy and festive, making it a family favorite when the weather turns cool.
I first baked this after receiving too many panettones from friends at Christmas and now everyone hopes for a few extra slices just so I will make it every year. The way the bread soaks up the custard and bakes to crispy golden edges is irresistible in our house.
Ingredients
- Panettone bread: diced into cubes this fluffy, fruit-studded Italian bread gives the pudding its unique flavor and texture so aim for a fresh loaf or one that is a day old for best absorption
- Whole milk: delivers a rich custard make sure it is full fat for creaminess
- Heavy cream: bumps up the indulgence factor and creates a silky base
- Eggs: set the custard and add richness always use fresh large eggs for best results
- Granulated sugar: balances the flavors and brings out the natural sweetness of panettone select superfine granulated sugar if possible for easy dissolving
- Pure vanilla extract: infuses fragrance choose real vanilla for a robust aroma
- Orange zest: adds a zesty lift to the dessert use a firm orange with vibrant skin for maximum aromatic oils
- Ground cinnamon: brings subtle spice this is optional but highly recommended for cozy undertones
- Unsalted butter: for greasing and dotting adds flavor and prevents sticking opt for good quality European-style butter if you can find it
- Powdered sugar: for dusting at the end creates a pretty finish and a touch of sweetness
Instructions
- Preheat and Prepare the Baking Dish:
- Set your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Generously grease a twenty-three by thirty-three centimeter baking dish with softened butter. Make sure to cover the entire inside surface to prevent sticking and to boost flavor along the bottom and sides.
- Arrange the Panettone:
- Scatter your cubed panettone evenly over the prepared baking dish. Spread the pieces gently with clean hands so every bite will toast up nicely.
- Mix the Custard:
- In a large mixing bowl whisk together eggs and granulated sugar until smooth and pale. Pour in the milk and heavy cream next then add the vanilla extract orange zest and cinnamon if using. Whisk steadily for one to two minutes until the mixture is well blended and slightly frothy. A good whisk here makes a silky final pudding.
- Soak and Rest:
- Slowly pour the custard mixture evenly over the panettone cubes in the baking dish. Use a spatula or your palm to press the bread gently into the custard to encourage even soaking. Let the dish sit undisturbed for ten minutes to help the bread absorb maximum flavor and moisture.
- Add Butter:
- Dot the top of the pudding with the remaining softened butter. This gives you tender insides and crisp golden corners once baked.
- Bake Until Golden:
- Transfer the dish to the center rack of the oven and bake for thirty-five to forty minutes. The bread pudding is done when the top is deeply golden and the custard feels just set when pressed gently in the center. If needed tent with foil for the last ten minutes to avoid over-browning.
- Cool and Finish:
- Remove the dish from the oven and let it cool for ten minutes so the pudding firms up slightly. Right before serving shower the top with powdered sugar using a small fine sieve for an elegant snow-like finish.
Save The vanilla and orange zest in this pudding always take me back to my grandmother’s kitchen during Christmas dinner when the smells of citrus and baking sugar would fill the air. My favorite part is always the crunchy corners where the custard caramelizes against the pan.
Storage Tips
Store leftovers tightly covered in the fridge for up to three days. Warm portions gently in the oven or microwave to revive the custard texture. If freezing wrap portions well in plastic then foil to prevent freezer taste and reheat without thawing for the best texture.
Ingredient Substitutions
You can swap out panettone with brioche or challah but nothing beats the lightness and fragrance of panettone loaded with citrus and candied fruit. For a chocolate twist try a chocolate chip panettone and fold in a handful of dark chocolate chips.
Serving Suggestions
Serve warm with a scoop of vanilla gelato or a drizzle of simple vanilla cream sauce. This is also lovely at room temperature with strong coffee or a dessert wine. I sometimes add a little orange marmalade on the side to amplify the citrus notes.
Cultural Notes
Panettone bread pudding is an Italian-inspired twist on British bread pudding marrying festive flavors with old-world comfort. It is a staple at holiday gatherings especially when panettone is plentiful after Christmas. Each bite is a blend of tradition and cozy indulgence.
Seasonal Adaptations
Use lemon zest in spring for a different flavor profile Add sliced fresh strawberries for a lighter summer brunch Swap in spiced cranberries for a deeper winter note
Success Stories
Guests always ask for seconds and the recipe after dinner parties. One Christmas my kids helped me layer chocolate and dried cherries between the bread cubes and now it is our family tradition every New Year’s Eve.
Freezer Meal Conversion
Prepare the bread pudding up to the point of baking then wrap tightly and freeze in the dish. To serve bake directly from frozen covered with foil for the first half then uncovered until golden.
Save A festive finish of powdered sugar makes every slice look elegant and feel special. This comforting dessert is a heartfelt holiday tradition you will want to return to every year.
Kitchen Tips & Answers
- → Can I use another bread if I don’t have panettone?
Yes, brioche or challah are excellent alternatives, keeping a soft and tender texture.
- → Does this dish need to be served warm?
It tastes best warm, but you can also serve it at room temperature. Add sauces or gelato for extra indulgence.
- → Can I include chocolate or dried fruit?
Absolutely. Fold in a handful of chocolate chips or dried fruit for added flavor before baking.
- → Is this suitable for vegetarians?
Yes, all primary ingredients are vegetarian. Always check panettone for added ingredients.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to three days. Warm before serving for best texture.
- → Are there any allergens to watch for?
This dish contains eggs, milk, and wheat. Check panettone labels for nuts or soy if sensitivities exist.