Dessert

Panettone Bread Pudding with Dried Fruits and Citrus Zest Recipe

ByBen Miller February 6, 2026February 6, 2026

Introduction

This Panettone bread pudding transforms leftover or slightly stale panettone into a warm, comforting dessert. Infused with mixed spices, dried fruit, and citrus zest, it’s perfect for cozy evenings and festive gatherings.

A thick slice of bread pudding with a golden-brown, crunchy top speckled with dark raisins sits in the center of a white plate, which rests on a slightly larger white plate with a rustic rim. Creamy white sauce is being poured over the pudding, flowing from the top and pooling around the base, highlighting the soft, moist texture inside. The background shows a blurred larger dish and decorative gold star shapes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g panettone (stale is best, or baked in a low oven to dry out slightly), 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

Step 1: In a large bowl, combine the torn panettone pieces, mixed dried fruit, and mixed spice. Stir in the milk and beaten eggs, then mix in the brown sugar along with the lemon and orange zests. Leave the mixture to stand for 10 minutes to soak.
Step 2: Preheat the oven to 180°C (160°C fan) or gas mark 4. Butter a 25 x 8cm deep baking dish, about 6cm deep. Stir the melted butter into the bread mixture, then transfer everything into the prepared dish. Sprinkle the surface lightly with demerara sugar.
Step 3: Bake for 45 minutes to 1 hour until golden on top and set in the middle. Allow to cool until just warm before cutting into squares. Serve with cream, crème fraîche, or clotted cream. Alternatively, let it cool completely and serve cold.

Tips & Variations

Use stale panettone for best texture — drying it in a low oven helps if it’s freshly baked.
Try adding chopped nuts like pecans or almonds for extra crunch.
Swap mixed spice for cinnamon and nutmeg if you prefer a different spice profile.
For a boozy twist, soak the dried fruit in rum or brandy before mixing.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. It can also be enjoyed cold, so storing covered in the fridge is a good option if serving later.

How to Serve

A slice of bread pudding with a golden-brown top layer dotted with dark raisins and a slightly crispy texture sits on a white plate with a blue inner surface that rests on a larger white plate with a darker blue inner surface. The pudding has a soft, moist yellowish interior showing pieces of bread and raisins embedded inside. Creamy white sauce is being poured from above, flowing over the top and sides of the pudding, pooling slightly on the plate. In the background, there is a blurred white bowl with a similar baked dish and a copper spoon on a white marbled surface, with golden star-shaped decorations nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of panettone?

Yes, rich sweet breads like brioche or challah work well. The key is to use slightly stale bread so it soaks up the custard mixture nicely.

How do I know when the pudding is fully cooked?

The pudding should be golden on top and set in the center without wobbling. Insert a skewer into the middle; it should come out mostly clean with a few moist crumbs.