Panettone Bread Pudding with Dried Fruit and Citrus Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
