Panettone Bread Pudding: A Delicious Holiday Dessert Recipe

Panettone bread pudding: just the name conjures images of cozy winter evenings, doesn’t it? But this isn’t your grandma’s bread pudding (though we love her version too!). We’re taking a classic dessert and elevating it with the luxurious, subtly sweet, and beautifully airy Italian sweet bread, panettone. Imagine sinking your spoon into a warm, custardy base studded with candied citrus and plump raisins, all infused with the delicate aroma of vanilla and a hint of rum. Are you drooling yet?

Panettone itself boasts a rich history, originating in Milan, Italy, where legends abound about its creation. Some say it was invented by a kitchen boy named Toni, while others attribute it to a nun seeking to improve the convent’s humble bread. Regardless of its true origins, panettone has become a beloved Christmas tradition in Italy and around the world, symbolizing prosperity and good fortune.

But why stop at enjoying panettone on its own? Transforming it into a bread pudding takes it to a whole new level of deliciousness! People adore panettone bread pudding because it’s the perfect balance of comforting and sophisticated. The panettone’s unique texture, lighter and more delicate than regular bread, creates a bread pudding that’s incredibly moist and tender. Plus, the candied fruits and subtle sweetness eliminate the need for excessive sugar, making it a guilt-free (well, almost!) indulgence. It’s also incredibly versatile – perfect for a holiday brunch, a special occasion dessert, or simply a comforting treat on a chilly evening. So, let’s get baking!

this Recipe

Ingredients:

• 1 (1 pound) Panettone loaf, preferably day-old, cut into 1-inch cubes
• 6 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 2 tablespoons unsalted butter, melted, plus more for greasing
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup dried cranberries
• ½ cup golden raisins
• ¼ cup chopped almonds, toasted (optional)
• Powdered sugar, for dusting (optional)
• Maple syrup or caramel sauce, for serving (optional)

Preparing the Panettone and Custard

1. Prepare the Panettone: Begin by cubing your Panettone. I like to use a serrated knife for this, as it helps to cut through the slightly crusty exterior without squishing the soft interior. Aim for roughly 1-inch cubes. Don’t worry if they’re not perfectly uniform; a little variation adds to the rustic charm of the bread pudding. Spread the cubed Panettone on a large baking sheet in a single layer. This step is crucial because it allows the bread to dry out slightly. Drying the bread prevents the bread pudding from becoming soggy. You can leave it out at room temperature for a couple of hours, or, for a quicker method, bake it in a preheated oven at 300°F (150°C) for about 10-15 minutes, flipping halfway through, until lightly toasted and dry to the touch. Watch it carefully to prevent burning! Once toasted, set the Panettone aside to cool slightly.
2. Whisk the Eggs and Sugar: In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly thickened. This usually takes about 2-3 minutes of vigorous whisking. The sugar should be well incorporated into the eggs, creating a smooth base for the custard. This step is important because it ensures that the sugar dissolves properly and doesn’t leave a grainy texture in the final bread pudding.
3. Combine Wet Ingredients: Gradually whisk in the whole milk and heavy cream until well combined. The mixture should be smooth and homogenous. The combination of whole milk and heavy cream gives the bread pudding a rich and decadent texture. If you prefer a slightly lighter bread pudding, you can substitute some of the heavy cream with more whole milk.
4. Add Flavorings: Stir in the melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt. The melted butter adds richness and helps to bind the ingredients together. The vanilla extract, cinnamon, and nutmeg provide warmth and depth of flavor, complementing the sweetness of the Panettone. Don’t skip the salt; it enhances the other flavors and balances the sweetness.

Assembling the Bread Pudding

1. Grease the Baking Dish: Preheat your oven to 350°F (175°C). While the oven is preheating, grease a 9×13 inch baking dish with butter. Make sure to coat the bottom and sides of the dish evenly to prevent the bread pudding from sticking. You can also use a baking spray if you prefer.
2. Combine Panettone and Dried Fruits: In a large bowl, gently toss the toasted Panettone cubes with the dried cranberries and golden raisins. Make sure the dried fruits are evenly distributed throughout the bread. The dried cranberries and golden raisins add a chewy texture and a burst of sweetness to the bread pudding. You can substitute other dried fruits, such as chopped dried apricots or cherries, if you prefer.
3. Pour Custard Over Panettone: Pour the custard mixture evenly over the Panettone and dried fruit mixture. Gently press down on the bread cubes to ensure that they are fully submerged in the custard. This step is crucial for ensuring that the bread pudding is evenly moist and flavorful.
4. Let Soak: Let the mixture sit for at least 30 minutes, or up to 1 hour, to allow the Panettone to absorb the custard. This soaking time is essential for creating a moist and tender bread pudding. The longer the bread soaks, the more custard it will absorb, resulting in a richer and more flavorful final product. If you’re short on time, you can skip the soaking step, but the bread pudding may not be as moist.
5. Add Toasted Almonds (Optional): If using, sprinkle the toasted chopped almonds evenly over the top of the bread pudding. The toasted almonds add a crunchy texture and a nutty flavor that complements the other ingredients.

Baking the Bread Pudding

1. Bake: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. The center should be slightly jiggly but not liquid. To check for doneness, insert a knife into the center of the bread pudding. If the knife comes out clean, the bread pudding is done. If the top of the bread pudding starts to brown too quickly, you can tent it with aluminum foil to prevent it from burning.
2. Cool Slightly: Remove the bread pudding from the oven and let it cool slightly for about 15-20 minutes before serving. This allows the bread pudding to set up a bit and makes it easier to slice and serve.

Serving and Garnishing

1. Dust with Powdered Sugar (Optional): Before serving, dust the bread pudding with powdered sugar for a touch of sweetness and visual appeal.
2. Serve Warm: Serve the Panettone bread pudding warm, either on its own or with a drizzle of maple syrup or caramel sauce. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
3. Storage: Leftover bread pudding can be stored in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for a minute or two, or bake the entire bread pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Tips and Variations

• Use Day-Old Panettone: Using day-old Panettone is crucial for preventing the bread pudding from becoming soggy. If you only have fresh Panettone, you can dry it out in the oven as described above.
• Adjust Sweetness: If you prefer a less sweet bread pudding, you can reduce the amount of sugar in the custard.
• Add Chocolate Chips: For a chocolatey twist, add ½ cup of chocolate chips to the Panettone mixture.
• Use Different Dried Fruits: Feel free to experiment with different dried fruits, such as chopped dried apricots, cherries, or figs.
• Add Nuts: In addition to almonds, you can also use other nuts, such as pecans, walnuts, or hazelnuts.
• Make it Boozy: For an adult version, add 2 tablespoons of rum or brandy to the custard mixture.
• Individual Bread Puddings: You can also bake the bread pudding in individual ramekins for a more elegant presentation. Reduce the baking time accordingly.
• Gluten-Free Option: Use gluten-free Panettone to make this recipe gluten-free.
• Dairy-Free Option: Substitute the whole milk and heavy cream with almond milk or coconut milk for a dairy-free version. You may also need to use a dairy-free butter substitute.

Troubleshooting

• Bread Pudding is Soggy: This is usually caused by using fresh Panettone or not allowing the bread to soak for long enough. Make sure to use day-old Panettone and allow it to soak for at least 30 minutes.
• Bread Pudding is Dry: This is usually caused by overbaking. Check the bread pudding for doneness after 45 minutes and tent it with aluminum foil if the top starts to brown too quickly.
• Bread Pudding is Not Sweet Enough: Adjust the amount of sugar in the custard to your liking. You can also drizzle the bread pudding with maple syrup or caramel sauce before serving.
• Bread Pudding is Burning on Top: Tent the bread pudding with aluminum foil during the last 15-20 minutes of baking to prevent the top from burning.

Enjoy!

I hope you enjoy this delicious Panettone bread pudding recipe! It’s a perfect way to use up leftover Panettone and create a warm and comforting dessert. Feel free to experiment with different variations and make it your own. Happy baking!

Conclusion:

This Panettone Bread Pudding is more than just a dessert; it’s a warm hug on a plate, a celebration of flavors, and a guaranteed crowd-pleaser. Seriously, if you’re looking for a show-stopping dessert that’s surprisingly easy to make, look no further. The rich, buttery notes of the panettone, soaked in a creamy, custardy base, then baked to golden perfection – it’s simply irresistible. The subtle sweetness is perfectly balanced, making it a dessert that everyone, from the little ones to the seasoned foodies, will adore.

Why is this a must-try? Because it elevates the humble bread pudding to a whole new level. The panettone itself brings a unique texture and flavor profile that you just can’t replicate with regular bread. It’s festive, it’s comforting, and it’s incredibly satisfying. Plus, it’s a fantastic way to use up any leftover panettone you might have after the holidays (though, let’s be honest, there’s rarely any leftover in my house!).

But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to get creative. Want to add a little extra oomph? Try incorporating some chopped dark chocolate or dried cranberries into the mixture before baking. A splash of rum or brandy in the custard base will add a delightful warmth. For a truly decadent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a dusting of powdered sugar will also take it over the top.

Here are a few serving suggestions to get you started:

* Classic Comfort: Serve warm with a simple dusting of powdered sugar.
* Berry Bliss: Top with fresh berries and a dollop of whipped cream.
* Chocolate Indulgence: Drizzle with melted chocolate and sprinkle with chocolate shavings.
* Caramel Craze: Serve with warm caramel sauce and a sprinkle of sea salt.
* Boozy Brunch: Add a splash of rum or brandy to the custard and serve with a mimosa.

Don’t be afraid to experiment and make it your own! The beauty of this recipe is that it’s incredibly forgiving. You can adjust the sweetness, the spices, and the toppings to suit your personal preferences.

I truly believe that this Panettone Bread Pudding will become a new favorite in your household. It’s perfect for holiday gatherings, special occasions, or even just a cozy night in. It’s a dessert that’s sure to impress, and it’s so easy to make that you’ll find yourself whipping it up again and again.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible dessert. I’m confident that you’ll love it as much as I do.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you think of the flavor? What did your family and friends say? I’m eager to hear all about your Panettone Bread Pudding adventures! Happy baking!