Italian Panettone Bread Pudding (Printable version)
Panettone baked with creamy vanilla-orange custard. Golden, rich, and perfect for a festive sweet treat.
# What you need:
→ Bread & Dairy
01 - 1 medium panettone (about 1.1 pounds), 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
# How to Make It:
01 - Preheat oven to 350°F (180°C). Grease a 9 x 13 inch baking dish with softened butter.
02 - Distribute the panettone cubes evenly in the buttered baking dish.
03 - In a large mixing bowl, whisk together eggs, granulated sugar, whole milk, heavy cream, vanilla extract, orange zest, and ground cinnamon until fully blended.
04 - Pour the custard mixture evenly over the panettone cubes. Press down gently so the bread absorbs the liquid.
05 - Dot the surface with remaining softened butter. Let the assembled pudding stand for 10 minutes to allow thorough soaking.
06 - Bake for 35 to 40 minutes, or until the custard is set and the top is golden brown.
07 - Remove from the oven and let the bread pudding cool for 10 minutes. Dust with powdered sugar before serving.
# Expert Advice:
01 -
- Uses up leftover holiday panettone and turns it into something luxurious
- Requires only a handful of ingredients found in most kitchens
- Easily prepped ahead and baked when you need it
- Heartwarming aromas fill the house while baking
- Simple enough even for new bakers
02 -
- Rich in protein and calcium
- Best served warm but also tasty chilled
- Wonderful way to rescue slightly stale panettone
03 -
- Always use fresh citrus zest for a fragrant pudding
- Letting the bread soak a full ten minutes ensures each bite is silky not dry
- Resist overbaking As soon as the center just barely jiggles it is done