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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.

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

  1. Combine Ingredients: In a large bowl, mix together the torn panettone, mixed dried fruit, and mixed spice until well combined.
  2. 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.
  3. Rest the Mixture: Allow the mixture to stand for 10 minutes so the liquid can be absorbed and flavors can meld.
  4. Prepare Baking Dish: Butter a 25 x 8cm baking dish, making sure to coat the sides well to prevent sticking.
  5. Add Melted Butter: Stir the melted butter into the bread pudding mixture for added richness.
  6. 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.
  7. 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.
  8. 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

Find it online: https://spiceupwithsophie.com/panettone-bread-pudding-recipe/