There’s something magical about transforming Bauducco Panettone into a warm comforting dessert. This bread pudding recipe takes the classic Italian holiday bread with its rich flavors of dried fruit and citrus zest and turns it into a luscious, custardy treat perfect for any occasion.
We love how the fluffy texture of Bauducco Panettone soaks up the creamy custard, creating a dessert that’s both indulgent and easy to make. Whether you’re looking to use up leftover panettone or simply want a new twist on bread pudding, this recipe delivers delicious results every time.
Let’s dive into a simple way to elevate Bauducco Panettone into a crowd-pleasing dessert that’s perfect for cozy gatherings or a special family treat.
Ingredients
To create our Bauducco Panettone Bread Pudding, we gather a blend of flavorful ingredients that complement the rich, fluffy texture of the panettone. Each component brings the perfect balance of sweetness and creaminess for a memorable dessert experience.
For the Bread Pudding
- 1 loaf (about 14 oz) Bauducco Panettone, cut into 1-inch cubes
- 1/2 cup raisins or dried cranberries (optional, for added texture and flavor)
- 1/4 cup chopped nuts (such as almonds or pecans, optional for crunch)
For the Custard
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping (Optional)
- 1/2 cup powdered sugar, for dusting
- 1/4 cup caramel sauce or warm chocolate sauce, for drizzling
- Whipped cream or vanilla ice cream, to serve
| Ingredient Category | Key Elements |
|---|---|
| Bread Pudding | Bauducco Panettone, dried cranberries, nuts |
| Custard | Eggs, milk, heavy cream, sugar, vanilla, cinnamon, salt |
| Topping (Optional) | Powdered sugar, caramel or chocolate sauce, whipped cream or ice cream |
This combination allows the Bauducco Panettone to soak up a rich custard infused with warm spices while finishing with a luscious topping that elevates the dessert.
Equipment Needed
To prepare our Bauducco Panettone Bread Pudding with precision and ease, we gather the essential tools that ensure every step flows smoothly. Using the right equipment helps us achieve the perfect custard soak and golden finish.
- Mixing Bowls: Use at least two bowls — one large for soaking the panettone pieces and one medium for combining the custard ingredients thoroughly.
- Whisk: Essential for beating eggs smoothly and blending the custard until fully emulsified without lumps.
- Measuring Cups and Spoons: Precise measurement of milk, cream, sugar, and spices is critical to balance the rich flavors.
- Baking Dish: A 9×13-inch ceramic or glass casserole dish works best. It provides enough space to layer the panettone and allows even baking.
- Spatula or Spoon: Useful for gently folding nuts or dried fruits into the bread mixture and spreading custard evenly.
- Aluminum Foil: We cover the dish while baking to prevent over-browning, removing it in the last minutes to crisp the top.
- Cooling Rack: To set our bread pudding after baking and allow heat to distribute evenly without sogginess.
Optional but Beneficial:
| Equipment | Purpose |
|---|---|
| Electric Mixer | Speeds custard preparation and ensures even texture |
| Serrated Knife | Cleanly slices panettone into even cubes |
| Saucepan | Warm milk or cream gently if preferred before mixing |
| Kitchen Timer | Tracks baking and resting times precisely |
“Using quality equipment is half the journey to perfecting our Bauducco Panettone Bread Pudding — it guarantees consistent texture and impeccable taste each time.”
With this equipment, we ensure our baking process is efficient and our dessert is deliciously satisfying.
Instructions
Follow these steps carefully to transform our Bauducco Panettone into a luscious bread pudding. Each stage builds layers of flavor and texture that create this unforgettable dessert.
Prep the Bauducco Panettone
- Slice 1 loaf (about 16 ounces) of Bauducco Panettone into 1-inch cubes.
- Use a serrated knife for clean cuts, preventing the fluffy bread from compressing.
- Spread the cubes evenly on a baking sheet.
- Toast in a preheated oven at 300°F (150°C) for 10 minutes until lightly crisp but still soft inside.
- Allow to cool completely before assembling.
Make the Custard Mixture
In a large mixing bowl, whisk together:
| Ingredient | Measurement |
|---|---|
| Whole eggs | 4 large |
| Whole milk | 2 cups (480 ml) |
| Heavy cream | 1 cup (240 ml) |
| Granulated sugar | ¾ cup (150 grams) |
| Vanilla extract | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Salt | ¼ teaspoon |
- Whisk vigorously until the sugar dissolves and the mixture is smooth and slightly frothy.
- For extra flavor, fold in optional ¼ cup chopped nuts and ½ cup raisins or dried cranberries now.
Assemble the Bread Pudding
- Generously butter a 9×13 inch (23×33 cm) baking dish.
- Layer half of the toasted Bauducco Panettone cubes evenly in the dish.
- Pour half of the custard mixture over the bread, pressing lightly with a spatula to soak.
- Repeat with the remaining bread cubes and custard, ensuring every piece is well coated.
- Cover the assembled pudding with aluminum foil to trap moisture and prevent over-browning.
Bake the Bread Pudding
- Preheat the oven to 350°F (175°C).
- Place the covered dish on the center rack.
- Bake for 45 minutes covered.
- Remove the foil, bake uncovered for an additional 15 minutes until the top is golden brown and the custard is set but still slightly jiggly in the center.
- Insert a knife in the center — if it comes out clean, the pudding is done.
- Let cool on a wire rack for at least 15 minutes to firm up.
Add Toppings and Serve
- Dust the pudding with powdered sugar or drizzle with caramel or chocolate sauce for added decadence.
- Add a scoop of vanilla ice cream or a dollop of whipped cream to enhance creaminess.
- Serve warm to enjoy the perfect harmony of custardy richness and fluffy Bauducco Panettone texture.
Make-Ahead and Storage Tips
To ensure our Bauducco Panettone Bread Pudding remains fresh and flavorful, following the right make-ahead and storage practices is essential. Here are our best tips to help you prepare in advance and store leftovers properly.
Make-Ahead Preparation
- Assemble the Bread Pudding: We can prepare the bread pudding up to the baking step a day ahead. After layering the toasted panettone and pouring the custard mixture into the baking dish, cover it tightly with plastic wrap or aluminum foil.
- Refrigerate Overnight: Place the covered dish in the refrigerator to allow the panettone to soak thoroughly in the custard overnight. This resting period enhances the texture and flavor absorption for a richer dessert.
- Bake Fresh: When ready to serve, bake the pudding directly from the refrigerator, adding a few extra minutes to the baking time if needed to ensure it is cooked through.
Storage After Baking
- Cooling: Let the baked bread pudding cool completely on a cooling rack before storing. Cooling prevents condensation and sogginess.
- Refrigeration: Store leftovers in an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerate for up to 4 days to maintain taste and texture.
- Freezing: For longer storage, freeze the cooled bread pudding in a sealed container. It will keep well for up to 3 months. Thaw overnight in the refrigerator then reheat before serving.
Reheating Instructions
- Oven Reheat: Preheat the oven to 325°F (163°C). Cover the pudding loosely with foil to prevent drying. Heat for 15–20 minutes or until warmed through.
- Microwave Option: For a quick reheat, microwave individual servings for 30–45 seconds but check frequently to avoid overcooking.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigeration | 34–40°F (1–4°C) | Up to 4 days | Use airtight coverage |
| Freezing | 0°F (-18°C) | Up to 3 months | Wrap well and thaw before use |
Conclusion
Bauducco Panettone Bread Pudding is a delicious way to bring new life to a classic Italian treat. Its rich custard-soaked texture and warm spices make it a crowd-pleaser for any occasion. Whether you’re using leftovers or crafting a special dessert, this recipe delivers comfort and flavor in every bite.
With simple ingredients and straightforward steps, it’s a dessert that’s as easy to make as it is enjoyable to eat. We’re confident this bread pudding will become a favorite in your kitchen, perfect for sharing with family and friends.
Frequently Asked Questions
What is Bauducco Panettone Bread Pudding?
Bauducco Panettone Bread Pudding is a dessert made by soaking Bauducco Panettone, a sweet Italian holiday bread, in a creamy custard mixture, then baking it until golden and custardy. It’s a comforting way to use leftover panettone or enjoy a festive twist on traditional bread pudding.
What ingredients are needed for this bread pudding?
Key ingredients include Bauducco Panettone, eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, salt, and optional raisins, dried cranberries, or chopped nuts. Toppings like powdered sugar, caramel, chocolate sauce, or whipped cream can be added for extra flavor.
How do I prepare the panettone for the recipe?
Slice the Bauducco Panettone into cubes and toast them in the oven briefly. This helps the bread absorb the custard better and adds a slight crunch to the final pudding.
Can I make this bread pudding ahead of time?
Yes! Assemble the pudding a day before baking and refrigerate overnight. This allows the flavors to meld and the panettone to soak up the custard fully.
How should I store leftover bread pudding?
Store cooled bread pudding in an airtight container in the refrigerator for up to four days. For longer storage, freeze it for up to three months.
What’s the best way to reheat bread pudding?
Reheat the bread pudding in a preheated oven at 350°F (175°C) until warm, or use short intervals in the microwave, stirring in between, to maintain its creamy texture.
Do I need special equipment to make this bread pudding?
Basic kitchen tools like mixing bowls, a whisk, measuring cups, a baking dish, and aluminum foil are essential. Optional tools such as an electric mixer, serrated knife, and kitchen timer can make preparation easier but are not required.
Can I add nuts or dried fruit to the recipe?
Yes, adding raisins, dried cranberries, or chopped nuts like walnuts or pecans enhances texture and flavor, making the dessert even more delicious.
Is this recipe suitable for family gatherings?
Absolutely! This warm, rich bread pudding is perfect for cozy family occasions or holiday celebrations, offering a comforting and indulgent dessert option.