Panettone Bread Pudding
Shaziya
Panettone Bread Pudding is the ultimate indulgence, blending rich, buttery bread with creamy custard for a dessert that feels like a warm hug.
In just 1 hour and 20 minutes, you can transform leftover panettone into a show-stopping treat that’s perfect for any occasion.
Prep Time 50 minutes mins
Cook Time 30 minutes mins
Total Time 1 minute min
- 1 loaf panettone (about 17 ½ oz/500 g)
- 6 large eggs, at room temperature
- 2 cups whole milk
- 1 cup heavy whipping cream
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon Rodelle Pure Fiori di Sicilia Citrus Flavor
- Zest from 1 orange
- Powdered sugar, for dusting
Cut the panettone into 2-inch (5 cm) cubes and put them in a 9 x 13-inch (23×33 cm) baking dish, buttered.
In a large bowl, whisk the eggs, then add the milk, cream, sugar, cinnamon, Rodelle di Fiori extract and orange zest.
Pour the mixture over the bread cubes and let soak for 40 minutes at room temperature.
Towards the end of the soaking time, preheat the oven to 350°F (180°C).
Bake for 30-35 minutes, until the top is golden and toasty and the custard is set and soft but longer liquid.
Let rest for 10 minutes before dusting with powdered sugar and serving.
Enjoy with whipped cream or even ice cream. Store leftovers in an airtight container in the refrigerator. Reheat before serving in a 300°F (150°C) oven for about 15 minutes.
Keyword bread pudding, custard, dessert, holiday recipe, Panettone