Indulge in Ina Garten’s Festive Panettone Bread Pudding Recipe

Sweet holidays call for decadent desserts that spark joy, and this classic panettone bread pudding from Ina Garten weaves magic into every creamy, custard-soaked bite.

The traditional Italian Christmas bread becomes a luxurious dessert that melts hearts and delights taste buds.

panettone transforms from a festive gift into a rich, indulgent pudding that’s both comforting and elegant.

Soft, buttery cubes of bread soak up a luscious vanilla custard, creating layers of silky texture and deep flavor.

Warm spices and sweet dried fruits nestled throughout make each spoonful a celebration of seasonal comfort.

This dessert elevates your holiday table with minimal effort and maximum deliciousness.

Grab your ingredients and get ready to impress with a dessert that feels like a warm culinary hug.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Calories: 500 kcal

Servings: 8

Ingredients List for Ina Garten’s Panettone Bread Pudding

• Panettone: Classic Italian holiday bread that adds rich, sweet flavor and soft texture to the pudding, choose a fresh, high-quality loaf with minimal dryness.
• Almonds: Provide delightful crunch and nutty undertone, select sliced almonds that are uniform in size for even toasting.

• Whole Eggs, Egg Yolks: Create luxurious, silky base that binds ingredients, opt for fresh, room-temperature eggs for smoother mixing.
• Half-and-Half: Delivers creamy richness and smooth consistency, choose organic or local dairy for superior taste.
• Granulated Sugar: Balances sweetness and caramelizes during baking, select fine-grain sugar for even distribution.
• Vanilla Extract: Enhances overall flavor complexity, use pure vanilla extract for deeper aromatic profile.
• Orange Zest: Introduces bright, citrusy notes, select organic oranges and zest carefully to avoid bitter white pith.

• Confectioners' Sugar: Provides elegant, light dusting and subtle sweetness, sift for even coverage.
• Melted Butter: Ensures non-stick surface and adds rich flavor, use unsalted butter for better control of recipe's saltiness.

Tools You’ll Want for Ina’s Bread Pudding Recipe

• Large Bowl: Essential for whisking custard ingredients together smoothly.
• Whisk: Perfect for blending eggs, sugar, and other custard components without lumps.
• Sharp Knife: Needed to slice and dice panettone into precise pieces.
• Sheet Pan: Used for toasting panettone cubes to enhance flavor and texture.
• 10 × 14 × 2-inch Rectangular Baking Dish: Primary vessel for assembling and baking bread pudding.
• 13 × 16-inch Roasting Pan: Serves as a water bath container for even, gentle cooking.
• Pastry Brush: Helps evenly coat baking dish with melted butter.
• Aluminum Foil: Used for covering pudding during initial baking stage.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.
• Cooling Rack: Optional for resting baked pudding after removing from oven.

Baking a Festive Panettone Bread Pudding the Ina Way

Panettone Bread Pudding Delight

• Bread Preparation

Grab your panettone and slice half into elegant thin layers. Dice the remaining bread into charming little cubes. Toast these bread pieces in the oven until they develop a golden, crispy exterior that hints at deliciousness to come.

• Baking Foundation

Select a spacious baking dish and lovingly coat its surface with a whisper of butter. Layer the panettone slices carefully, creating a beautiful base. Sprinkle the toasted cubes across the top like confetti, ensuring every inch is covered.

• Custard Magic

In a generous mixing bowl, blend eggs, cream, sugar, and a splash of vanilla. Grate fresh orange zest into the mixture, adding a bright, citrusy note that will dance through the pudding. Whisk until smooth and silky.

• Liquid Transformation

Pour the creamy custard over the bread, watching it soak into every crevice. Allow the bread to rest and absorb the liquid, developing deep, rich flavors. For extra magic, let it sit in the refrigerator and develop complexity.

• Baking Brilliance

Scatter sliced almonds across the top for a delightful crunch. Create a warm water bath around the dish, then cover with foil. Bake until the pudding sets perfectly, with a golden, slightly crisp top that promises incredible taste.

• Serving Pleasure

Remove from the oven and let it cool slightly. Dust with a delicate layer of powdered sugar. Serve warm, allowing each spoonful to reveal layers of texture and flavor that will delight your guests.

Ways to Elevate Your Bread Pudding Like Ina Would

• Swap panettone with brioche or challah bread for a different texture and flavor profile. Experiment with various dried fruits like cranberries, raisins, or chopped apricots mixed into the custard for extra sweetness.
• Enhance the custard by adding a splash of Grand Marnier or amaretto liqueur. These spirits will intensify the orange and almond notes, creating a more sophisticated dessert experience.
• Prepare the entire pudding up to the point of baking and refrigerate overnight. This technique allows flavors to meld and develops a richer, more developed taste. Simply remove from the refrigerator 30 minutes before baking.
• Top the finished pudding with a dollop of whipped cream, a scoop of vanilla gelato, or a drizzle of caramel sauce. Fresh orange segments or candied orange peel can add a bright, citrusy garnish that complements the dessert's rich flavors.
• Serve the pudding slightly warm for a gooey, comforting texture, or at room temperature for a more structured dessert. Each temperature offers a unique sensory experience that can transform the dish.

How to Serve Panettone Bread Pudding with Flair

• Pair with Creamy Vanilla Sauce: Drizzle a homemade smooth vanilla sauce over each slice for an extra luxurious touch that enhances the bread pudding's rich flavor profile.
• Garnish with Fresh Berries: Top the warm pudding with a handful of fresh raspberries or strawberries to add a bright, tangy contrast to the sweet, custardy dessert.
• Create Holiday Gift Portions: Package individual servings in decorative clear boxes with a festive ribbon, making this panettone bread pudding a perfect homemade gift for friends and family during the holiday season.
• Complement with Dessert Wine: Serve alongside a small glass of sweet dessert wine like Moscato or Sauternes to elevate the entire tasting experience and highlight the pudding's delicate flavors.

Storage Suggestions from Ina’s Cookbook

• Refrigerate Wisely: Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap or lid to maintain moisture and prevent absorption of other food odors.
• Freeze for Later: Slice the pudding into individual portions, wrap each section separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for quick dessert options during busy weeks.
• Reheat with Care: Warm individual portions in the microwave for 30-45 seconds, or reheat the entire dish in a 325°F oven for 15-20 minutes. Add a splash of half-and-half to restore moisture if the pudding seems dry.
• Serve Fresh: Best enjoyed within 24 hours of baking when the texture is most tender and flavors are most vibrant. Let the pudding sit at room temperature for 15 minutes before serving to enhance its delicate texture and rich taste.

Festive Panettone Bread Pudding Recipe

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• Total Time: 1 hour 50 minutes
• Yield: 8 1x

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Description

Panettone bread pudding offers a luxurious Italian-inspired dessert that elevates classic comfort food. Silky custard, sweet dried fruits, and rich cream create a memorable holiday treat you’ll savor with pure culinary delight.

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Ingredients

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• 1¼ lbs (565 g) panettone (Italian sweet bread)
• 4 extra-large eggs
• 6 extra-large egg yolks
• 1½ tbsps (22.5 g) unsalted butter, melted
• 5 cups (1.2 L) half-and-half
• ¾ cup (150 g) granulated sugar
• 2 tsps pure vanilla extract
• ½ tsp grated orange zest
• ½ tsp kosher salt
• ⅓ cup (30 g) sliced blanched almonds
• Confectioners’ sugar, for dusting

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Instructions

1. Preparation: Preheat oven to 350°F (175°C) and arrange oven rack in the middle position.
2. Bread Transformation: Slice panettone into ½-inch thick pieces and 1-inch cubes. Toast bread fragments on a sheet pan for 8-10 minutes until golden, developing rich, crisp texture.
3. Baking Vessel Arrangement: Generously butter a 10 × 14 × 2-inch rectangular baking dish. Create a uniform base layer with panettone slices, trimming edges as needed. Scatter toasted cubes evenly across the initial layer.
4. Custard Creation: Whisk whole eggs, egg yolks, half-and-half, sugar, vanilla extract, orange zest, and salt in a large mixing bowl until smooth and completely integrated.
5. Liquid Infusion: Pour custard over panettone, ensuring complete coverage. Gently press bread to maximize liquid absorption. Rest mixture for 10 minutes or refrigerate up to 6 hours for deeper flavor development.
6. Baking Process: Sprinkle sliced almonds on top. Place baking dish inside a larger roasting pan. Fill outer pan halfway with hot water. Cover with foil, creating a ventilated tent. Bake covered for 45 minutes, then uncovered for 35-45 minutes until a knife inserted comes out clean.
7. Serving Presentation: Remove pudding from water bath carefully. Cool slightly. Dust with confectioners’ sugar. Serve warm or at room temperature for an elegant dessert experience.

Notes

• Prep Panettone Precisely: Toast bread pieces carefully to achieve a golden color, enhancing texture and depth of flavor without burning.
• Custard Consistency Matters: Whisk ingredients thoroughly to create a smooth, well-incorporated mixture that ensures even flavor distribution throughout the pudding.
• Water Bath Wisdom: Use very hot water when creating the bain-marie technique to maintain consistent temperature and prevent cracking during baking.
• Resting is Crucial: Allow pudding to sit for at least 10 minutes before baking, enabling bread to fully absorb the rich custard and develop deeper, more complex flavors.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 500
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 64 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 250 mg