Save to Pinterest This Italian Panettone Bread Pudding transforms leftover holiday panettone into a creamy, custard-soaked dessert fragrant with orange zest and warm vanilla. It is simple enough for a weeknight but festive enough for any celebration, making the most of that golden, fruit-studded bread.
My family looks forward to this every winter. The first time I made it, there was not a crumb left after brunch. Now it is a must for Christmas morning and any time I want an easy dessert that tastes like pure comfort.
Ingredients
- Panettone bread: In cubes gives pillow-soft texture and rich flavor Choose one with plenty of candied fruit and check labels for fresh baking dates
- Whole milk: Creates a luscious custard Base quality milk gives an ultra-creamy finish
- Heavy cream: For extra richness and silkiness Fresh local cream is best if you can get it
- Large eggs: Help the pudding set and add richness Opt for the freshest eggs you can
- Granulated sugar: Brings sweetness and helps brown the top
- Pure vanilla extract: Brings out the aroma Use real vanilla for best depth
- Zest of one orange: Adds freshness and that classic Italian brightness Pick a firm, glossy orange for most fragrant zest
- Ground cinnamon: For warmth and spice optional but adds a cozy note Use freshly ground if possible
- Unsalted butter: Softens each mouthful and keeps it moist Always choose unsalted to control flavor
- Powdered sugar: For a snowy finish Sift before topping for the prettiest dusting
Instructions
- Preheat and Prepare:
- Butter the baking dish thoroughly to prevent sticking and set oven temp to 180 C or 350 F to ensure gentle baking
- Cube and Layer Panettone:
- Cut panettone into chunky cubes about two fingers wide Spread evenly in your greased dish so every bite will soak up custard equally
- Mix the Custard:
- Whisk eggs and sugar together until glossy and pale then slowly mix in milk and cream Add vanilla orange zest and cinnamon Whisk firmly so no streaks of egg remain as this ensures a smooth custard with no lumps
- Soak the Bread:
- Gently pour custard over panettone cubes pressing down lightly with a spatula or clean hand This step is essential for the bread to fully absorb the creamy mixture Let stand ten minutes before baking so every crumb is saturated but not mushy
- Add Butter and Rest:
- Dot softened butter across the top to give a golden finish The rest lets flavors mingle and creates a tender result
- Bake the Pudding:
- Bake uncovered about 35 to 40 minutes Watch for gentle golden color and slight wobble in the center which means it is done and set properly
- Cool and Finish:
- Let cool at least ten minutes before dusting with powdered sugar Dust generously right before serving so it melts slightly over the warm pudding
Save to Pinterest Panettone is my absolute favorite part of Italian holiday treats I remember my grandmother always hiding an extra loaf so we could make pudding after Christmas morning It was her way of stretching one special bread into days of happiness
Storage Tips
Let leftover pudding cool to room temperature before covering and refrigerating It keeps well for three days simply reheat individual portions in the oven or microwave until warm For longer storage slice into serving sizes wrap tightly and freeze for up to two months Thaw overnight and bake covered to refresh the texture
Ingredient Substitutions
If you do not have panettone use brioche challah or a plain buttery fruit bread Just aim for a loaf that is slightly dry Rather than heavy cream you can substitute half and half though the custard will be a bit lighter Almond extract makes a delicious twist in place of some or all vanilla
Serving Suggestions
Always good hot or cold Try with warm vanilla sauce a cloud of whipped cream or a dollop of mascarpone If you are feeling extra festive stir a handful of chocolate chips or chopped roasted nuts into the custard Instead of orange zest try lemon for a tangier burst
Cultural Roots
Panettone bread pudding is a classic example of cucina povera using what you have and wasting nothing In Italian homes the holidays mean mountains of sweet bread Most families have a version of this recipe to make sure not a crumb goes to waste
Save to Pinterest Even long after the holidays this recipe fills my kitchen with sweet citrus and gentle warmth and every bite tastes like a loving memory.
Answers to Recipe Questions
- → Can I use other breads besides panettone?
Yes, brioche or challah work well, absorbing the custard and developing a soft texture when baked.
- → How do I keep the bread from drying out?
Let the bread cubes soak in the custard for at least 10 minutes before baking to ensure full absorption.
- → Can I add fruits or chocolate?
Absolutely. Add dried fruits or chocolate chips to the mix for extra flavor and texture.
- → Is it best served warm or cold?
It's delicious both ways, but serving warm with vanilla sauce or whipped cream is especially indulgent.
- → How do I know when it's done baking?
It's ready when the custard is set and the top is lightly golden. It should jiggle slightly but not be liquid.