Bread Pudding from Panettone

Panettone bread pudding on a plate with ice cream.

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Bread Pudding from Panettone

Use leftovers from your holiday dessert buffet to make this custardy, rich panettone bread pudding. It's spiked with Grand Marnier and orange to enhance the dried-fruit studded throughout this enriched dessert bread.

Course Dessert

Cuisine American, Italian

Keyword bread pudding, panettone

Dietary Restrictions Vegetarian

Prep Time 15

Cook Time 1

Resting Time 30

Total Time 1 45

Servings

Calories 351.65kcal

Author Lisa Lotts

Equipment

1 2 quart casserole dish

Ingredients

6 cups stale or day old Panettone
4 large eggs
⅓ cup granulated sugar
½ teaspoon kosher salt
½ teaspoon vanilla extract
1 tablespoon Grand Marnier or other orange-flavored liqueur
1 tablespoon orange zest
1½ cups whole milk
1 cup half-and-half

Instructions

Slice 6 cups stale or day old Panettone into 1" cubes. Set aside
In a medium bowl, combine 4 large eggs, ⅓ cup granulated sugar, ½ teaspoon kosher salt, ½ teaspoon vanilla extract, 1 tablespoon Grand Marnier and 1 tablespoon orange zest. Whisk well to combine.
Add1½ cups whole milk and 1 cup half-and-half. Whisk again until thoroughly blended.
Spray a 2-quart baking dish with vegetable spray. Spread the Panettone cubes evenly in the dish.
Pour the custard mixture over the bread and use a rubber spatula to press it down into the custard, so that the bread absorbs the liquid. Let it rest for 20-30 minutes, pressing on the bread every so often to ensure the custard soaks in.
While the Panettone bread pudding rests, preheat the oven to 350°F.
Bake for 55 minutes to an hour or until a toothpick inserted into the center of the dessert comes out clean.
Allow it to rest for 15 minutes or so before serving. Serve with powdered sugar, whipped cream or ice cream and a drizzle of Grand Marnier.

Notes

Storage, Reheating and Freezing:

Assemble the pudding in advance and bake it a day or two later or bake it ahead, refrigerate it, and reheat it a few days later in the oven to serve. Store covered in the fridge for 3-4 days.
To rewarm the entire panettone bread pudding in the oven, heat it to 350°, place the foil-covered casserole dish in the oven, and bake for 10 minutes, or until heated through. Remove the foil and bake for an additional 5 minutes to recrisp the crusty top.
For reheating a single serving, microwave in 30-second bursts until hot. (I don't like this method because you don't get crisp edges, but it works in a pinch.)
You can freeze leftover bread pudding from panettone or any other bread if its well-wrapped in plastic wrap and freezer paper. Thaw before reheating.

Nutrition