Panettone Bread Pudding with Dried Fruit and Citrus Recipe

Introduction

This ‘Panettone’ bread pudding is a comforting and festive dessert that brings new life to leftover panettone. Packed with mixed dried fruit and fragrant spices, it’s a delightful way to enjoy a classic holiday bread in a warm, custardy pudding.

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

1. Step 1: In a large bowl, combine the torn panettone, mixed dried fruit, and mixed spice. Stir in the milk and beaten eggs until well mixed.
2. Step 2: Add the light brown sugar along with the lemon and orange zest. Mix gently and leave the mixture to stand for 10 minutes, allowing the bread to soak up the custard.
3. Step 3: Preheat the oven to 180°C (160°C fan) or gas mark 4. Butter a 25 x 8 cm baking dish about 6 cm deep.
4. Step 4: Stir the melted butter into the soaked mixture, then transfer it to the prepared baking dish. Scatter demerara sugar evenly over the surface.
5. Step 5: Bake for 45 minutes to 1 hour, until the custard is set and the top is golden and caramelized.
6. Step 6: Allow the pudding to cool until just warm before cutting into squares. Serve with cream, crème fraîche, or clotted cream. Alternatively, let it cool completely to enjoy cold.

Tips & Variations

• Use stale panettone for better absorption or dry fresh panettone in a low oven to achieve the right texture.
• Swap mixed dried fruit for your favorites like raisins, cranberries, or chopped dried apricots for a different flavor profile.
• For an extra indulgent touch, drizzle a little brandy or orange liqueur over the mixture before baking.
• Try topping with chopped nuts or a sprinkle of cinnamon sugar for added crunch and aroma.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm. It also tastes delicious served cold the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding without panettone?

Yes, you can substitute with other sweet, yeasted breads like brioche or challah, but panettone’s fruit and texture add a special flavor.

Is it necessary to use mixed spice?

Mixed spice adds warmth and depth to the pudding, but if unavailable, you can substitute with a blend of cinnamon, nutmeg, and ground cloves.

Panettone Bread Pudding with Dried Fruit and Citrus Recipe

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★★★★★

4.9 from 102 reviews

This ‘Panettone’ bread pudding is a comforting and delicious dessert that transforms leftover panettone into a warm, fruity, spiced treat. Combining dried fruit, mixed spice, citrus zest, and a creamy custard base, it’s baked to golden perfection with a crunchy demerara sugar topping and served best with cream, crème fraîche, or clotted cream.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 45 minutes to 1 hour
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Base 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

Custard Mixture

• 400ml milk
• 3 medium eggs, beaten
• 100g light brown soft sugar
• 1 lemon, zested
• 1 orange, zested
• 75g butter, melted, plus extra for greasing the dish
• 2–3 tbsp demerara sugar (for topping)

To Serve

• Cream, crème fraîche or clotted cream

Instructions

1. Mix dry ingredients: In a large bowl, combine the torn panettone pieces, mixed dried fruit, and mixed spice thoroughly to distribute the spices evenly among the bread and fruit.
2. Add liquids and sugar: Stir the milk and beaten eggs into the dry mixture. Next, mix in the light brown soft sugar as well as the lemon and orange zest. Allow the mixture to stand for 10 minutes so the bread can absorb the custard and flavors fully.
3. 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.
4. Combine butter and bake: Stir the melted butter into the soaked bread mixture, then transfer everything into the prepared baking dish. Sprinkle the top evenly with 2-3 tablespoons of demerara sugar to create a sweet and slightly crunchy crust.
5. Bake the pudding: Preheat the oven to 180°C (160°C fan)/gas mark 4. Bake the pudding for 45 minutes to 1 hour until the custard is set and the top is golden brown with a crisp sugar crust.
6. Cool and serve: Remove the pudding from the oven and let it cool until just warm for serving, or allow to cool fully for a cold dessert. Cut into squares and serve with cream, crème fraîche, or clotted cream to add richness and balance the spices.

Notes

• Using stale panettone helps the bread absorb the custard better without becoming too mushy.
• If the panettone is fresh, dry it out in a low oven (around 120°C) for 10-15 minutes before using.
• You can substitute mixed dried fruit with your favorite dried fruits such as raisins, cranberries, or chopped apricots.
• Demerara sugar on top creates a delightful crunchy texture once baked.
• The baking dish size is important to ensure the pudding cooks evenly and achieves a nice thickness.
• This dessert can be served warm or chilled depending on preference.
• For extra flavor, try adding a splash of brandy or orange liqueur to the custard mixture.

Keywords: panettone bread pudding, bread pudding, Italian dessert, baked dessert, leftover panettone recipe, festive dessert