Description
This Panettone Bread Pudding is a comforting and flavorful twist on traditional bread pudding, using stale panettone soaked in a rich custard with dried fruits, mixed spices, and zesty citrus. Baked to golden perfection and topped with a crunchy demerara sugar crust, it’s perfect served warm with cream, crème fraîche, or clotted cream, or enjoyed cold as a delightful dessert.
Ingredients
Scale
Panettone Mixture
- 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
To Serve
- Cream, crème fraîche or clotted cream
Instructions
- Prepare the mixture: In a large bowl, combine the torn panettone pieces, mixed dried fruit, and mixed spice. Stir in the milk and beaten eggs, ensuring everything is well coated. Then mix in the light brown soft sugar and the zest of the lemon and orange. Allow this mixture to stand for 10 minutes so the bread absorbs the liquids thoroughly.
- Prepare the baking dish: Butter a 25 x 8 cm baking dish, about 6 cm deep, to prevent sticking and add richness to the pudding’s edges.
- Add melted butter and transfer: Stir the melted butter into the bread mixture until evenly combined. Then tip the entire mixture into the prepared baking dish, spreading it out evenly.
- Apply sugar topping: Evenly scatter 2 to 3 tablespoons of demerara sugar over the surface of the pudding to create a crunchy, caramelized topping during baking.
- Bake: Preheat the oven to 180°C (160°C fan)/gas mark 4. Place the baking dish in the oven and bake for 45 minutes to 1 hour, until the pudding is set and golden on top.
- Cool and serve: Allow the bread pudding to cool until just warm before cutting it into squares. Serve with cream, crème fraîche, or clotted cream. Alternatively, let it cool completely and enjoy it cold.
Notes
- Using stale panettone or lightly drying fresh panettone improves the pudding’s texture by preventing it from becoming overly soggy.
- Mixed spice can be substituted with a combination of cinnamon, nutmeg, and cloves if preferred.
- Adjust the amount of demerara sugar topping based on how crispy you want the crust.
- This pudding can be prepared in advance and reheated gently before serving.
- For a dairy-free version, substitute milk with a plant-based alternative and use vegan butter or oil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Panettone bread pudding, holiday dessert, baked bread pudding, Italian dessert, festive pudding, custard bread pudding
