Go Back
A baking dish of golden panettone bread pudding with crisp, sugared edges, studded with candied orange and raisins, a jug of vanilla sauce beside it

Panettone Bread Pudding

Cubes of panettone soaked in an orange-vanilla custard, baked until golden and served with a warm vanilla butter sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
soaking 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Bread pudding
  • 1 pound panettone cut into 1-inch cubes, about 10 cups (450 g)
  • 1 tablespoon unsalted butter softened, for the dish
  • 5 large eggs
  • 1/2 cup granulated sugar (100 g)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 1 tablespoon orange zest from 1 large orange
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Vanilla butter sauce
  • 1/2 cup unsalted butter (113 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon pure vanilla extract

Method
 

Bread pudding
  1. Butter a 9x13-inch or 3-quart baking dish. Spread the panettone cubes in the dish in an even layer.
  2. Whisk the eggs and sugar until smooth, then whisk in the milk, cream, orange zest, vanilla, cinnamon and salt.
  3. Pour the custard over the panettone and press the cubes down gently so they are all moistened. Soak for 30 minutes, pressing once more halfway through, or cover and refrigerate up to 24 hours.
  4. Heat the oven to 350°F (175°C). Cover the dish with foil and bake for 20 minutes.
  5. Uncover and bake for 25 to 30 minutes more, until puffed, golden and set, with the center at 160°F (71°C). Rest for 10 to 15 minutes.
Vanilla butter sauce
  1. In a small saucepan, melt the butter with the sugar and cream. Simmer for 2 to 3 minutes, stirring, until slightly thickened. Remove from the heat and stir in the vanilla.
  2. Serve the bread pudding warm, drizzled with the sauce.

Notes

Make ahead: Assemble and refrigerate up to 24 hours; add 5 to 10 minutes to the uncovered baking time.
Substitute: Brioche or challah plus 1/2 cup raisins and 2 tablespoons candied orange peel can replace the panettone.
Storage: Refrigerate up to 4 days or freeze portions up to 2 months.
Nutrition is an estimate per serving, including the sauce.