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Ina Garten Panettone Bread Pudding

Ina Garten Panettone Bread Pudding - recipe card
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A luscious, custard-soaked bread pudding made with festive panettone, baked to golden perfection. The rich vanilla custard saturates every cube, creating a tender interior with a crisp, caramelized top.

Ingredients

Scale
  • 8 oz panettone, cut into 1-inch cubes (about 4 cups)
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp kosher salt
  • 2 tbsp unsalted butter, melted
  • 1 tbsp turbinado sugar for topping
  • Optional: 1/4 cup golden raisins, soaked in 2 tbsp warm water

Instructions

  1. Preheat your oven to 350°F / 177°C. Grease a 1.5-quart baking dish (or 4 individual 8-ounce ramekins) with 1 teaspoon of the unsalted butter, ensuring the entire interior is lightly coated to prevent sticking and promote even browning.
  2. Place the panettone cubes on a rimmed baking sheet in a single layer. Toast in the preheated oven for 5 to 7 minutes, until just dry and very lightly golden at the edges. This step, called double-toasting, prevents the bread from turning mushy by allowing it to absorb custard without disintegrating.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and kosher salt. Whisk vigorously for about 30 seconds until the sugar is fully dissolved and the mixture is smooth and slightly frothy. The custard should not be foamy—only a few bubbles on top.
  4. If using raisins, drain them from the soaking water and pat dry. Gently fold the raisins into the toasted panettone cubes until evenly distributed.
  5. Place the panettone cubes (with or without raisins) into the prepared baking dish, spreading them in an even layer. Do not pack them down—leave a little room for the custard to flow between cubes.
  6. Pour the custard mixture evenly over the panettone cubes, making sure every piece is saturated. Use a spatula to gently press down on the bread to encourage absorption. Let the mixture rest at room temperature for 10 minutes, then press again gently. Soaking ensures that every bite is creamy, not dry.
  7. Brush the top of the soaked bread with the remaining melted butter, using a pastry brush for an even coating. This aids in creating a golden, crisp crust as it bakes.
  8. Sprinkle the turbinado sugar evenly over the surface. The coarse sugar will create a delightful crackly top that contrasts with the soft custard inside.
  9. Place the baking dish on a rimmed baking sheet to catch any drips. Bake on the middle rack of the oven for 40 to 45 minutes (or 25 to 30 minutes for ramekins), until the bread pudding is puffed, golden brown, and a knife inserted into the center comes out clean. The internal temperature should reach at least 165°F / 74°C at the center for food safety.
  10. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. This resting period allows the custard to set fully, making the pudding firm enough to hold its shape when spooned. Serve warm, optionally with a dusting of powdered sugar or a dollop of fresh whipped cream.

Notes

Storage: Cover leftover bread pudding tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. To reheat, place a single serving in a 300°F / 149°C oven for 8 to 10 minutes, or microwave on 50% power in 30-second intervals until warm. Freezing: Wrap the cooled, unbaked custard-soaked panettone tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 5 to 10 minutes to the baking time. For a crisper top, switch to broil for the final 1 to 2 minutes, watching closely to avoid burning.

Nutrition

Keywords: panettone bread pudding, Ina Garten panettone bread pudding, Italian bread pudding, holiday dessert, custard bread pudding, baked dessert, panettone recipe, bread pudding with panettone, Christmas dessert, easy bread pudding

Find it online: https://inagartendishes.com/ina-garten-panettone-bread-pudding-recipe/