Panettone Bread Pudding is the ultimate indulgence, blending rich, buttery bread with creamy custard for a dessert that feels like a warm hug.

The soft, pillowy texture of panettone soaks up the velvety custard, creating a melt-in-your-mouth experience with every bite. Infused with hints of citrus and vanilla, this dish is a symphony of comforting flavors that will leave you craving more.

In just 1 hour and 20 minutes, you can transform leftover panettone into a show-stopping treat that’s perfect for any occasion. The golden, caramelized top contrasts beautifully with the tender, custardy center, making it as visually stunning as it is delicious. Whether served warm or chilled, this dessert is sure to impress and satisfy.

Ingredients for Panettone Bread Pudding

1 loaf of panettone (about 17 ½ oz/500 g)
6 large eggs, at room temperature
2 cups (16 fl oz/480 ml) whole milk
1 cup (8 fl oz/240 ml) heavy whipping cream
⅓ cup granulated sugar
1 teaspoon cinnamon
1 teaspoon Rodelle Pure Fiori di Sicilia Citrus Flavor (or substitute with vanilla extract)
Zest from 1 orange
Powdered sugar, for dusting

Step-by-Step Instructions

Prepare the panettone: Cut the panettone into 2-inch (5 cm) cubes and place them in a buttered 9 x 13-inch (23×33 cm) baking dish.
Make the custard: In a large bowl, whisk the eggs until smooth. Add the milk, cream, sugar, cinnamon, Rodelle Pure Fiori di Sicilia Citrus Flavor (or vanilla extract), and orange zest. Whisk until well combined.
Soak the bread: Pour the custard mixture evenly over the panettone cubes. Let it soak at room temperature for 40 minutes, gently pressing the bread down occasionally to ensure it absorbs the liquid.
Preheat the oven: Toward the end of the soaking time, preheat your oven to 350°F (180°C).
Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the top is golden and toasty, and the custard is set but still soft (no longer liquid).
Rest and serve: Let the bread pudding rest for 10 minutes. Dust with powdered sugar before serving. Enjoy warm with whipped cream or ice cream.
Store leftovers: Keep any leftovers in an airtight container in the refrigerator. Reheat in a 300°F (150°C) oven for about 15 minutes before serving.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Panettone Bread Pudding with a drizzle of warm caramel sauce or a dollop of freshly whipped cream. For a fruity twist, try a berry compote made with fresh or frozen berries simmered with a touch of sugar and lemon juice.

If you’re feeling indulgent, a scoop of vanilla ice cream or a dusting of cocoa powder adds a delightful finishing touch.

Make It Your Own: Recipe Variations

Swap out the panettone for brioche or challah for a different flavor profile. Add a handful of raisins, dried cranberries, or chopped nuts to the custard mixture for extra texture.

For a boozy twist, soak the panettone cubes in a splash of rum or amaretto before adding the custard. You can also experiment with spices like nutmeg or cardamom for a unique twist.

Keep It Fresh: Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in a 300°F (150°C) oven for about 15 minutes, or microwave for 30-60 seconds until warm. For best results, cover with foil to prevent drying out. This pudding reheats beautifully, making it a great make-ahead dessert.

Time-Saving Tricks for Busy Bakers

Prep the panettone cubes and custard mixture the night before, then let them soak in the fridge overnight. In the morning, simply bake and enjoy! If you’re short on time, reduce the soaking time to 20 minutes—just press the bread cubes gently into the custard to ensure they absorb the liquid evenly.

Essential Equipment for Success

A 9 x 13-inch (23×33 cm) baking dish is ideal for this recipe, ensuring even baking. Use a whisk to thoroughly combine the custard ingredients for a smooth texture. A microplane grater works wonders for zesting the orange, and a fine-mesh sieve is perfect for dusting powdered sugar evenly over the finished pudding.