Ina Garten Italian Panettone Bread Pudding

This rich, custardy Ina Garten Italian Panettone Bread Pudding is made with sweet panettone, heavy cream, and orange zest, and ready in 1 hour. The sweet, fruit-studded bread acts like a sponge, soaking up the orange liqueur custard before baking into a golden, puffed dessert. I usually make this right after the holidays when I have an extra loaf sitting on the counter.

Why This Classic Works

Standard bread pudding can sometimes feel dense and heavy. Using panettone changes the texture completely because the bread is already so light and airy.

I found that letting the cubes sit in the custard mixture for a full ten minutes is crucial. If you rush this step, the top pieces remain dry and burn in the hot oven.

Ina Garten Italian Panettone Bread Pudding Ingredients

• 1 (1 1/2 pound) Panettone, crust removed and cut into 1-inch cubes
• 1 cup heavy cream
• 1 cup whole milk
• 6 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon grated orange zest
• 1/4 cup orange liqueur (like Grand Marnier)
• 1 tablespoon unsalted butter, softened (for greasing)

How To Make Ina Garten Italian Panettone Bread Pudding

1. Prepare the dish: Preheat your oven to 350F (175C). Grease a 9×13-inch baking dish with the softened butter.
2. Mix the custard: In a large bowl, whisk together the heavy cream, whole milk, eggs, sugar, vanilla extract, orange zest, and orange liqueur until smooth.
3. Soak the bread: Add the panettone cubes to the bowl. Toss them gently to coat, then let the mixture sit for 10 minutes to absorb the liquid.
4. Bake the pudding: Pour the soaked bread and any remaining liquid into the prepared baking dish. Bake for 45 to 50 minutes until the custard is set and the top is puffed and golden brown.
5. Cool and serve: Remove from the oven and let it cool for 15 minutes. The pudding will deflate slightly as it cools.

Recipe Tips

• Dry the bread: If your panettone is very fresh, leave the cubes out on a baking sheet overnight to dry slightly.
• Watch the crust: The sweet top crust of the panettone can burn easily, which is why it helps to trim it off before cubing.
• Test for doneness: Insert a knife into the center of the pudding. It should come out clean when the custard is fully cooked.

What To Serve With Panettone Bread Pudding

A simple dusting of powdered sugar is often enough for this rich dessert. For a richer pairing, add a scoop of vanilla bean ice cream or a dollop of softly whipped cream. A small glass of amaretto or black coffee balances the sweetness perfectly.

How To Store

Keep leftover bread pudding covered tightly in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 seconds or cover with foil and warm in a 300F oven. I do not recommend freezing this dessert as the custard tends to separate upon thawing.

FAQs

Can I make this ahead of time?

Yes, you can assemble the bread pudding and keep it covered in the fridge overnight. Bake it straight from the fridge, adding 5 to 10 extra minutes to the baking time.

What can I use instead of Grand Marnier?

Amaretto or rum are excellent substitutes. If you prefer no alcohol, simply swap it for an equal amount of fresh orange juice.

Can I use a different type of bread?

If you cannot find panettone, brioche or challah bread are the best alternatives. You may want to add a handful of raisins to mimic the panettone fruit.

Nutrition

• Calories: 420 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Cholesterol: 185 mg
• Sodium: 210 mg
• Total Carbohydrate: 45 g
• Protein: 10 g

More Bread Recipes:

• Italian Herb And Cheese Bread Recipe
• Keto Italian Bread Recipe
• Quick and Crispy Toasted Italian Bread Recipe

Ina Garten Italian Panettone Bread Pudding

Recipe by PaulaCourse: DessertCuisine: Italian

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Rich and custardy Ina Garten Italian Panettone Bread Pudding made with sweet orange zest, heavy cream, and a splash of liqueur. Ready in just over an hour, this warm, comforting baked dessert turns leftover holiday bread into something truly special.

Ingredients

• 1 (1 1/2 pound) Panettone, crust removed and cut into 1-inch cubes

• 1 cup heavy cream

• 1 cup whole milk

• 6 large eggs

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon grated orange zest

• 1/4 cup orange liqueur (like Grand Marnier)

• 1 tablespoon unsalted butter, softened (for greasing)

Directions

• 1. Prepare the dish: Preheat your oven to 350F (175C). Grease a 9×13-inch baking dish with the softened butter.
• 2. Mix the custard: In a large bowl, whisk together the heavy cream, whole milk, eggs, sugar, vanilla extract, orange zest, and orange liqueur until smooth.
• 3. Soak the bread: Add the panettone cubes to the bowl. Toss them gently to coat, then let the mixture sit for 10 minutes to absorb the liquid.
• 4. Bake the pudding: Pour the soaked bread and any remaining liquid into the prepared baking dish. Bake for 45 to 50 minutes until the custard is set and the top is puffed and golden brown.
• 5. Cool and serve: Remove from the oven and let it cool for 15 minutes. The pudding will deflate slightly as it cools.