Panettone Bread Pudding
User Reviews
5
Panettone Bread Pudding
Description
Panettone Bread Pudding uses the distinctive fluffy, fruit-filled panettone bread as its base, which soaks up a custard mixture of eggs, heavy cream, milk, sugar, vanilla, cinnamon, orange zest, and a splash of creme brulee liqueur. The soaked bread cubes are densely packed into a baking dish, brushed with melted butter, and studded with dark chocolate chunks before baking to a golden, lightly browned custard set. The result is a moist, tender pudding with softened bread pieces, sweet accents from the liqueur and orange, and rich bursts of chocolate.
This dessert is served warm, sprinkled with powdered sugar, and pairs well with freshly whipped cream to balance the sweetness and add a fresh element. It's suitable as a comforting winter or holiday dessert when panettone is in season.
The recipe allows some flexibility with milk fat content and chocolate type, and suggests topping with nuts if desired. It can be halved for a smaller portion. The pudding is best consumed fresh but reheats well and remains enjoyable the next day.
Ingredients
- 1.1 lbs (500g) panettone
- 2 egg
- 1 cup (250mls) heavy cream double cream
- 2/3 cup* see notes (150ml) milk full fat
- 3 tbsp creme brulee liqueur or liquere of choice, see notes
- 2 tbsp sugar
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/2 orange zest
- 2 tbsp butter melted
- 1/4 cup (2 tbsp) dark chocolate chunks
- powdered sugar for dusting
Instructions
- Preheat the oven to 350F (180C). Roughly chop the panettone into large cubes and add them to a baking dish. Make sure to fill each space with a piece of panettone and press them down to pack the dish tightly (photos 1-3).
- Sprinkle over some creme brulee liqueur (or liqueur of choice). In a bowl whisk together the eggs and sugar until combined. Pour in the cream, milk, cinnamon, vanilla and orange zest then mix to combine (photos 5-8).
- Pour the creamy mixture all over the panettone then leave it to soak in for 5 minutes. Brush with melted butter and finally, scatter over some chocolate chunks or chips and bake in the oven for 40 minutes (photos 9-12).
- Once it's baked let it stand for 5 minutes, dust with powdered sugar (icing sugar) then serve in bowls with some fresh whipped cream.
Notes
- The recipe can be halved to use less panettone or to make a smaller portion.
- Milk fat content can be adjusted from full fat to semi-skimmed with minor impact on texture.
- Dark chocolate chunks are preferred for balanced sweetness, but any chocolate chips or chunks can be used.
- Optionally, unsalted nuts like pistachios or hazelnuts can be sprinkled on top for added texture.
- The pudding is best served shortly after baking with fresh whipped cream or ice cream but can be reheated the following day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 91mg | 30% |
| Sodium | 66mg | 3% |
| Potassium | 103mg | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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