Italian Panettone Bread Pudding (Printer View)
Transform panettone with creamy custard and citrus for a luxurious dessert. Simple to make and perfect for celebrations.
# What you'll need:
→ Bread & Dairy
01 - 1 medium panettone (about 17.6 oz), cut into 1-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup granulated sugar
→ Flavourings
06 - 1 teaspoon pure vanilla extract
07 - Zest of 1 orange
08 - 1/4 teaspoon ground cinnamon (optional)
→ Extras
09 - 2 tablespoons unsalted butter, softened (for greasing and dotting)
10 - Powdered sugar, for dusting
# Method:
01 - Preheat oven to 350°F. Grease a 9 x 13 inch baking dish with softened butter.
02 - Distribute panettone cubes evenly into the prepared baking dish.
03 - In a large mixing bowl, vigorously whisk eggs, granulated sugar, whole milk, heavy cream, vanilla extract, orange zest, and cinnamon until fully blended.
04 - Pour custard mixture over panettone cubes, ensuring all bread surfaces are covered. Gently press the bread to absorb the liquid.
05 - Dot the surface with the remaining butter. Allow mixture to rest for 10 minutes, permitting the panettone to soak thoroughly.
06 - Bake for 35 to 40 minutes until custard is set and top is golden brown.
07 - Remove dish from oven and let rest for 10 minutes. Lightly dust with powdered sugar prior to serving.
# Expert Advice:
01 -
- Uses up leftover panettone beautifully
- Easy to prep in minutes perfect for last-minute guests
- Deliciously rich and creamy with hints of citrus and vanilla
- Crowd-pleasing comfort dessert that feels special
02 -
- Naturally sweet from panettone so you can cut back on added sugar if desired
- Perfect make-ahead dessert for stress-free entertaining
- Customizable with chocolate chips dried fruit or nuts
03 -
- Let the custard soak in well before baking for the creamiest result.
- Always cool slightly before serving so the pudding sets. Sifting powdered sugar right before serving makes even day-old leftovers look irresistible and fresh.