Imagine the warmth of a cozy kitchen, where the rich, buttery aroma of Panettone Bread Pudding fills the air, and the golden-brown crust beckons with its promise of comfort.
The soft, spongy texture of the pudding, studded with plump raisins and a hint of cinnamon, wraps you in a hug that only food can deliver.
This dish matters because, in the whirlwind of life, we all need moments of respite—a chance to slow down and savor something truly delightful.
I remember one particularly hectic weeknight when dinner plans went awry, and this pudding came to the rescue, turning a frantic evening into a cherished family memory.
It’s perfect for both busy weeknights or leisurely Sunday suppers, providing a sweet ending to any meal.
Ready? Let’s cook this heartwarming Italian dessert and create your own moments of comfort and joy.
Why You’ll Love It
- Delivers bold flavor with a rich, creamy texture and aromatic spices.
- Utilizes leftover Panettone, reducing waste and maximizing ingredient use.
- Offers a comforting and satisfying dessert experience ideal for any occasion.
- Incorporates simple ingredients, making preparation easy and convenient.
- Allows customization with optional raisins or a splash of liqueur for added depth.
Ingredients
- 1 loaf Panettone bread — cut into cubes; slightly stale preferred.
- 4 large eggs — verify freshness for best results.
- 2 cups whole milk — opt for full-fat for creaminess.
- 1 cup heavy cream — enhances richness and texture.
- 1 cup granulated sugar — adjust to taste if desired.
- 1 teaspoon vanilla extract — pure extract recommended.
- 1/2 teaspoon ground cinnamon — freshly ground if possible.
- 1/4 teaspoon salt — balances sweetness.
- 2 tablespoons unsalted butter — melted; real butter preferred.
- 1/2 cup raisins (optional) — plump with warm water if dry.
- 1/4 cup powdered sugar — for dusting; adds a decorative touch.
Step-by-Step Method
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This guarantees that it reaches the right temperature for an even bake by the time you’re ready to place your dish inside.
Cube the Panettone
Cut the Panettone loaf into cubes. Use a knife and cutting board for precision. Aim for uniform pieces for consistent soaking and cooking.
Transfer the cubes into a large mixing bowl once cut.
Whisk the Egg Mixture
In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt.
Confirm these ingredients are well combined for a smooth, uniform mixture.
Combine with Panettone
Pour the whisked egg mixture over the Panettone cubes in the large bowl.
Gently mix to guarantee each piece of bread is well-coated. This step is essential for proper flavor absorption.
Let it Soak
Allow the mixture to sit for 10 minutes.
This resting time is important for the bread to absorb the liquid, resulting in a rich, moist pudding.
Grease the Baking Dish
Use the melted butter to grease the 9×13 inch baking dish.
This helps prevent sticking and adds a rich flavor to the edges of your pudding.
Transfer and Top
Transfer the soaked bread mixture into the prepared baking dish.
If desired, sprinkle raisins evenly over the top for an added layer of flavor and texture.
Bake Until Golden
Place the baking dish in the preheated oven.
Bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Rest Before Serving
Once baked, remove the dish from the oven and let it rest for 10 minutes.
This cooling period allows the pudding to set, making it easier to serve.
Dust with Sugar
Just before serving, dust the top with powdered sugar.
This adds a touch of sweetness and a visually appealing finish to your dessert. Enjoy your delicious Panettone bread pudding!
Ingredient Swaps
- For a dairy-free version, substitute whole milk and heavy cream with almond milk or coconut milk.
- Replace granulated sugar with a natural sweetener like honey or maple syrup for a different flavor profile.
- To make it nut-free, verify any additional ingredients, like liqueurs or toppings, are free from nut-based products.
- Use gluten-free Panettone or another type of gluten-free bread for a gluten-free option.
You Must Know
- Use Slightly Stale Bread: For the best texture, make certain your Panettone bread is slightly stale. Fresh bread can become too mushy during baking.
- Rest the Mixture: After pouring the egg mixture over the Panettone cubes, allow it to sit and absorb the liquid for about 10 minutes before baking.
- Enhance Flavor with Liqueur: Add a splash of your favorite liqueur, such as Amaretto or Grand Marnier, to the egg mixture to elevate the flavor profile of your bread pudding.
- Watch the Broiler: If you prefer a crispier top, place the dish under a broiler for 1-2 minutes after baking. Keep a close eye to prevent it from burning.
- Add Raisins Carefully: If you choose to include raisins, sprinkle them evenly over the top before baking to make certain even distribution and prime taste.
Serving Tips
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with caramel sauce or a rich chocolate ganache for added sweetness.
- Pair with a glass of sweet dessert wine, like Moscato or Vin Santo.
- Garnish with fresh berries or a sprig of mint for a pop of color.
- Accompany with a side of fresh fruit salad to balance the richness.
Storage & Make-Ahead
Panettone Bread Pudding can be stored in the refrigerator for up to 3 days, tightly covered.
For make-ahead convenience, prepare the pudding, cover, and refrigerate overnight before baking.
It can also be frozen for up to 2 months.
Thaw overnight in the fridge before reheating.
Reheating
To gently reheat Panettone Bread Pudding, use a microwave on low power.
You can also use an oven at 300°F for 10-15 minutes.
Alternatively, use a stovetop with a covered pan on low heat.
Italian Holiday Tradition
As the holiday season approaches, Italian homes come alive with the rich aromas and vibrant traditions that have been passed down through generations.
There’s a special magic in the air, a warmth that wraps around you like a cozy blanket. For me, it’s the irresistible scent of Panettone baking that truly marks the beginning of festivities.
This sweet bread, studded with candied fruits, is more than a dessert; it’s a symbol of togetherness. I remember sitting at the family table, sharing stories and laughter as we savored each bite.
The soft, fluffy texture paired with the sweetness of sugar dusting never fails to evoke cherished memories. In Italy, each slice of Panettone isn’t just enjoyed—it’s celebrated.
Final Thoughts
Why not give this delightful Panettone Bread Pudding a try and experience a taste of Italian-inspired comfort? Feel free to tweak the recipe with your favorite flavors, like adding a splash of liqueur or your choice of dried fruits, to make it uniquely yours!
Frequently Asked Questions
Can I Use a Different Type of Bread Besides Panettone?
Absolutely, I’d recommend using challah or brioche. They’ve got a similar texture and sweetness. Just make certain the bread’s slightly stale for the best pudding texture. Experimenting with different breads can lead to delightful surprises!
How Can I Make the Bread Pudding Gluten-Free?
I’ve tackled gluten-free bread pudding by swapping Panettone for a gluten-free loaf. Make certain it’s slightly stale, then follow the recipe. The transformation is magical, maintaining all the comforting warmth and flavor of the traditional dessert.
What Is the Best Way to Prevent the Pudding From Drying Out?
I’d suggest covering the dish with foil while baking to lock in moisture. Remove it for the last 10 minutes for a golden finish. This keeps the pudding luscious and prevents it from drying out. Enjoy!
Can I Freeze the Panettone Bread Pudding?
Yes, you can freeze it! Wrap the cooled pudding tightly in plastic wrap and foil, then freeze. When ready to enjoy, thaw it overnight in the fridge and reheat gently. It’ll taste delightful, just like fresh!
Does the Recipe Work With Dairy-Free Alternatives?
I’ve tried swapping dairy with almond milk and coconut cream, and it worked beautifully! The pudding was rich and flavorful, yet lighter. Just be sure to use unsweetened varieties to balance the sweetness. You’ll love it!
Panettone Bread Pudding
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 9×13 inch baking dish
- 1 Knife
- 1 Cutting board
- 1 Oven
Ingredients
- 1 loaf Panettone bread cut into cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1/2 cup raisins optional
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the Panettone into cubes and place in a large mixing bowl.
- In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt.
- Pour the egg mixture over the Panettone cubes and gently mix until the bread is well-coated.
- Allow the mixture to sit for 10 minutes to absorb the liquid.
- Grease the baking dish with the melted butter.
- Transfer the soaked bread mixture into the prepared baking dish.
- If using, sprinkle raisins evenly over the top.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it rest for 10 minutes before serving.
- Dust with powdered sugar before serving.
Notes
