Introduction

This ‘Panettone’ bread pudding is a comforting and festive twist on a classic dessert. Using stale panettone soaked in a rich, spiced custard, it’s studded with mixed dried fruit and brightened with citrus zest for a deliciously warming treat.

Panettone Bread Pudding Recipe - Recipe Image

Ingredients

500g panettone (stale is best, or baked in a low oven to dry out slightly), torn into pieces
250g mixed dried fruit
2 tsp mixed spice
400ml milk
3 medium eggs, beaten
100g light brown soft sugar
1 lemon, zested
1 orange, zested
75g butter, melted, plus extra for the dish
2-3 tbsp demerara sugar
Cream, crème fraîche or clotted cream, to serve

Instructions

Step 1: In a large bowl, combine the torn panettone, mixed dried fruit, and mixed spice. Stir in the milk and beaten eggs until well mixed.
Step 2: Add the light brown sugar and the zest of lemon and orange. Mix everything thoroughly and leave the mixture to stand for 10 minutes to allow the flavors to meld.
Step 3: Butter a 25 x 8cm baking dish about 6cm deep to prevent sticking.
Step 4: Preheat your oven to 180°C (160°C fan) or gas mark 4.
Step 5: Stir the melted butter into the custard mixture, then pour everything into the prepared baking dish. Evenly scatter 2 to 3 tablespoons of demerara sugar over the surface for a light crunchy topping.
Step 6: Bake in the preheated oven for 45 minutes to 1 hour, until the pudding is golden and set in the middle.
Step 7: Allow the pudding to cool until just warm. Cut into squares and serve with cream, crème fraîche, or clotted cream. You can also let it cool completely and enjoy it cold.

Tips & Variations

Using stale panettone helps it soak up the custard better; if your panettone is fresh, dry it out slightly in a low oven before using.
Try swapping the mixed dried fruit for dried cherries, cranberries, or chopped nuts for different textures and flavors.
For a boozy twist, soak the dried fruit in a splash of rum or brandy before mixing it in.
If you prefer a less sweet pudding, reduce the brown sugar slightly or omit the demerara sugar topping.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. It also tastes delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of panettone?

Yes, you can substitute panettone with brioche, challah, or any slightly sweet, sturdy bread. Make sure the bread is stale or dried out to absorb the custard well.

Can I prepare this pudding in advance?

Absolutely. Prepare the mixture and assemble it in the baking dish, then cover and refrigerate overnight. Bake it the next day, adding a few extra minutes to the cooking time if baking straight from the fridge.

Panettone Bread Pudding Recipe

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★★★★★

4.9 from 149 reviews

This comforting ‘Panettone’ bread pudding transforms dry or slightly dried panettone into a rich and fruity dessert, featuring mixed dried fruit, warm spices, and bright citrus zest. Baked to perfection with a crunchy demerara sugar topping, it’s perfect served warm with cream, crème fraîche, or clotted cream for a cozy treat.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour to 1 hour 15 minutes
Yield: 6–8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Ingredients

Scale

Main Ingredients

500g panettone (stale or dried in a low oven), torn into pieces
250g mixed dried fruit
2 tsp mixed spice
400ml milk
3 medium eggs, beaten
100g light brown soft sugar
1 lemon, zested
1 orange, zested
75g butter, melted, plus extra for the dish
2–3 tbsp demerara sugar
Cream, crème fraîche or clotted cream, to serve

Instructions

Combine Ingredients: In a large bowl, mix together the torn panettone, mixed dried fruit, and mixed spice until well combined.
Add Wet Ingredients: Stir in the milk and beaten eggs into the bread mixture, then add the light brown sugar and the lemon and orange zests. Mix thoroughly to ensure all ingredients are well incorporated.
Rest the Mixture: Allow the mixture to stand for 10 minutes so the liquid can be absorbed and flavors can meld.
Prepare Baking Dish: Butter a 25 x 8cm baking dish, making sure to coat the sides well to prevent sticking.
Add Melted Butter: Stir the melted butter into the bread pudding mixture for added richness.
Fill Dish and Top: Tip the mixture into the prepared baking dish, spreading evenly. Sprinkle 2 to 3 tablespoons of demerara sugar over the surface to create a crunchy topping when baked.
Bake: Place the dish in a preheated oven at 180°C (160°C fan or gas mark 4) and bake for 45 minutes to 1 hour, until golden and set.
Cool and Serve: Allow the pudding to cool until just warm for serving. Cut into squares and serve with cream, crème fraîche, or clotted cream. Alternatively, let it cool fully and serve cold if preferred.

Notes

Using stale panettone or drying it slightly in the oven helps the bread soak up the custard better without becoming too soggy.
Mixed dried fruit can be customized to your preference—raisins, sultanas, cranberries, or chopped apricots all work well.
The citrus zest brightens the pudding and balances sweetness—feel free to add more or less depending on your taste.
Ensure the pudding is baked through; the center should be set but still moist.
This pudding can be served warm or cold, making it versatile for different seasons and preferences.
Leftovers can be stored in the fridge for 2-3 days and gently reheated.

Keywords: panettone bread pudding, dessert, Italian dessert, bread pudding recipe, holiday pudding, baked pudding