If you're looking for a warm, comforting dessert that combines holiday flavors with a touch of citrus brightness, this Orange Panettone Bread Pudding is the perfect choice. With its tender, custard-soaked brioche bread, crunchy toasted top, and bursts of orange zest, this dessert is a crowd-pleaser for any festive occasion.
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The holidays often bring together the best of desserts, and bread pudding is no exception. By using panettone-a traditional Italian sweet bread packed with dried fruits-you can elevate a classic bread pudding to a luxurious, festive centerpiece.
The orange zest adds a refreshing twist, balancing the rich custard base and making every bite irresistible. Whether it's for a holiday gathering or a cozy family dinner, this recipe will impress with its simple preparation and gourmet taste.
For more festive desserts, check out also this Italian Yule Log and these Orange Chocolate Biscotti.
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🧾 Ingredients
- Panettone: This Italian bread is light, fluffy, and slightly sweet, often studded with raisins and candied orange peel. It's the star of the dish, so choose a good-quality panettone for the best flavor.
- Eggs: Eggs create the creamy custard that soaks into the bread. Use fresh, large eggs for the best results.
- Milk: Whole milk is ideal for a rich custard, but you can also use 2% milk if preferred.
- Granulated Sugar: Sweetens the pudding without overpowering the natural flavors of the panettone.
- Orange Zest: Adds a bright, citrusy aroma that pairs perfectly with the panettone's candied fruit.
- Vanilla Extract: Brings warmth and depth to the overall flavor profile.
- Butter: Used to grease the baking dish and for a touch of richness.
- Powdered Sugar (for dusting, optional): Adds a finishing touch of sweetness and elegance to the pudding.
See the recipe card for quantities.
🍳 Substitutions
- Panettone Alternatives: If you can't find panettone, substitute with brioche or challah bread. Add a handful of dried fruits and a touch of orange zest to mimic the flavors of panettone.
- Dairy-Free Option: Replace milk and heavy cream with unsweetened almond milk or coconut milk for a dairy-free version.
- Sweeteners: Swap granulated sugar with brown sugar or maple syrup for a deeper, caramel-like sweetness.
- Citrus: Lemon zest and juice can replace orange for a different citrus profile.
🥣 Variations
- Chocolate Chip Orange Panettone Bread Pudding: Stir in a handful of chocolate chips for a rich, indulgent twist.
- Almond-Orange Version: Sprinkle slivered almonds over the top before baking and replace vanilla extract with almond extract for a nutty variation.
- Boozy Option: Add 2 tablespoons of orange liqueur (such as Grand Marnier) to the custard for an adult-friendly treat.
- Cranberry-Orange Bread Pudding: Toss in a handful of dried cranberries for an extra festive touch.
📋 Instructions with Photos
Step 1. Add the melted butter on the bottoms and borders of the baking dish.
Step 2. Chop the Panettone into large chunks and add them to the dish.
Step 3. Whisk all the other ingredients in a bowl.
Step 4. Pour the egg mixture over the Panettone, making sure it's fully soaked. Bake until fully set.
🍽 Serving Suggestions
Serve Orange Panettone Bread Pudding warm, straight from the oven, with a drizzle of vanilla sauce or a dollop of freshly whipped cream. For an even more decadent dessert, pair it with a scoop of vanilla ice cream or a spoonful of orange marmalade for extra citrusy sweetness. It's also delightful as a holiday brunch item alongside coffee or tea.
❄️ Storage & Reheating
Fridge
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before transferring to the fridge.
Freezer
For longer storage, freeze individual portions in airtight containers for up to 3 months. To thaw, place the portions in the fridge overnight.
Reheating
- Oven: Preheat your oven to 350°F (175°C). Cover the bread pudding with foil and heat for 15-20 minutes or until warmed through.
- Microwave: Heat individual portions on medium power for 1-2 minutes. Be cautious not to overheat, as it may dry out.
💭 Recipe FAQs
Yes! Assemble the bread pudding the night before, cover it tightly with plastic wrap, and refrigerate. Bake it fresh the next day for the best texture.
The pudding is ready when the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
Absolutely! Unsweetened almond milk, oat milk, or coconut milk can replace dairy milk in the custard.
Sogginess can result from using too much liquid or underbaking. Follow the recipe measurements carefully and ensure proper baking time.
⭐ Top tip
For the best texture, let the bread pudding rest for 10-15 minutes after baking. This allows the custard to set fully, making it easier to serve and enhancing the flavor.
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📖 RECIPE
Orange Panettone Bread Pudding
Ingredients
Method
- Preheat the oven to 350°F/180°C.
- Cut the Panettone into large chunks. Add the melted butter on the bottoms and borders of the baking dish, then arrange the Panettone pieces inside.
- In a large bowl, whisk the eggs, with sugar, milk, and orange zest. Add the vanilla extract and pinch of salt.6 Eggs, 3 cups Whole Milk, 1 Orange Zest, 1 teaspoon Vanilla Extract, 1 pinch Salt, ¼ cup Granulated Sugar
- Pour the egg mixture over the panettone, then lightly press it down to make sure it's fully soaked.
- Bake in the middle-lower rack of the oven for about 45-55 minutes, or until fully settled in the middle (it should still be jiggly but not liquid).
- Let it cool down for 10-15 minutes before serving. Serve as it is or with powdered sugar and vanilla ice cream.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Alyson S. says
This bread pudding is very decadent and delicious. I loved it warm with vanilla ice cream, the orange flavor is perfect!
Jessica Montanelli says
Thank you Alyson!