Easy Italian Bread Pudding Recipe with Panettone

This rich, custard-soaked Italian Bread Pudding is made with leftover panettone, whole milk, and orange zest, and ready in 60 minutes. The crust develops a beautiful golden crunch while the center remains incredibly soft and creamy. I always bake this when I have holiday bread left over.

Why This Classic Works

I used to struggle with soggy bread puddings that felt heavy. Then I learned the Italian method of using a slightly sweeter, enriched bread like panettone.

Allowing the bread to soak for at least twenty minutes before baking makes a huge difference. The custard fully absorbs, preventing any dry spots in the final bake.

Italian Bread Pudding Ingredients

• 1 large loaf (about 500g) panettone or stale Italian bread, cubed
• 4 large eggs
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup (85g) dark chocolate chips

How To Make Italian Bread Pudding

1. Prep The Bread: Cut the bread into one-inch cubes and place them in a large mixing bowl.
2. Mix The Custard: Whisk the eggs, whole milk, heavy cream, sugar, vanilla extract, and orange zest together until smooth.
3. Soak The Cubes: Pour the liquid mixture over the bread cubes, pressing down gently so every piece is submerged. Let it sit at room temperature for twenty minutes.
4. Add The Chocolate: Fold the dark chocolate chips into the soaked bread mixture evenly.
5. Bake The Pudding: Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 45 minutes until the top is golden and puffed.

Recipe Tips

• Use stale bread: Fresh bread turns into mush, but stale bread holds its shape and absorbs the custard beautifully.
• Do not rush the soak: Giving the bread time to absorb the liquid ensures a creamy texture instead of a dry center.
• Check for doneness: A knife inserted into the center should come out clean when the pudding is fully baked.

What To Serve With Italian Bread Pudding

This dessert pairs beautifully with a dollop of freshly whipped mascarpone cream. You can also serve it alongside a strong shot of espresso to balance the sweetness.

How To Store

Keep leftovers covered in an airtight container in the fridge for up to four days. You can also freeze individual portions tightly wrapped for up to two months.

FAQs

Can I use regular white bread instead?

Yes, but you may need to add more sugar to the custard mixture. Panettone is naturally sweet, so plain bread requires a slight adjustment.

Do I have to use heavy cream?

You can use half-and-half or just whole milk if you prefer a lighter dessert. However, the heavy cream provides a richer, more luxurious texture.

Can I make this ahead of time?

You can assemble the pudding and keep it in the fridge overnight before baking. Simply bake it straight from the fridge the next morning, adding five extra minutes to the bake time.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 125 mg
• Sodium: 210 mg
• Total Carbohydrate: 45 g
• Protein: 9 g

Italian Bread Pudding

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Italian Bread Pudding rich creamy panettone orange zest 60 minutes easy dessert. This cozy bake transforms leftover bread into a gorgeous centerpiece. It requires minimal prep and delivers maximum comfort for a simple weekend treat.

Ingredients

• 1 large loaf (about 500g) panettone or stale Italian bread, cubed

• 4 large eggs

• 2 cups (480ml) whole milk

• 1 cup (240ml) heavy cream

• 1/2 cup (100g) granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon orange zest

• 1/2 cup (85g) dark chocolate chips

Directions

• 1. Prep The Bread: Cut the bread into one-inch cubes and place them in a large mixing bowl.
• 2. Mix The Custard: Whisk the eggs, whole milk, heavy cream, sugar, vanilla extract, and orange zest together until smooth.
• 3. Soak The Cubes: Pour the liquid mixture over the bread cubes, pressing down gently so every piece is submerged. Let it sit at room temperature for twenty minutes.
• 4. Add The Chocolate: Fold the dark chocolate chips into the soaked bread mixture evenly.
• 5. Bake The Pudding: Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 45 minutes until the top is golden and puffed.