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Panettone Bread Pudding
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Serves 6 Servings


    • 1 pound panettone (traditional Italian fruit cake), cut into 1/2-inch cubes
    • 3 cups heavy cream
    • 3 cups whole milk
    • 8 large egg yolks
    • 1 cup plus 3 tablespoons sugar
    • 2 tablespoons finely chopped orange zest
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon unsalted butter
    • 8 ounces semisweet (dark) chocolate, coarsely chopped


Baking Directions:

1. Preheat the oven to 200°F. 2. Spread the panettone cubes in a single layer on a baking sheet and toast for 30 to 40 minutes, or until dried out. 3. In a large bowl, combine the cream, milk, egg yolks, 1 cup of the sugar, orange zest, and vanilla extract. Whisk gently until the sugar dissolves. Add the panettone to the bowl and set aside to soak for 30 minutes. 4. Increase the oven temperature to 350°F. 5. Rub the butter over the bottom and sides of a 2-quart glass or ceramic baking dish about 8 x 12 x 2 1/2-inches deep. Sprinkle the remaining 3 tablespoons of sugar over the butter. 6. Stir the chocolate into the panettone mixture and then pour the mixture into the baking dish. Set the dish in a larger pan and add enough hot water to come halfway up the sides of the dish. Bake for 45 to 50 minutes, until the surface is golden brown and firm and the custard is set. Remove the dish from the water bath and set aside to cool for 20 minutes. Serve warm, garnished with whipped cream.