Panettone Pudding: You can make a Fantastic dessert for the Holidays!

This dessert features golden cubes of panettone soaking up a fragrant custard, disappearing into the oven, and reemerging as a spoonable holiday dessert with quiet drama built in. This panettone pudding is the kind of dessert that feels familiar yet elevated, perfect for festive lunches, cozy dinners, or that in-between moment when coffee quietly turns into dessert. Best of all, it transforms leftover panettone into a delicious dish with very little effort.

What Is Panettone Pudding?

Panettone pudding is an Italian-inspired bread pudding made by blending panettone with a custard base of milk, cream, sugar, and egg yolks. Unlike rustic bread puddings that rely on chunks of bread, this version is smooth and almost cake-like, thanks to finely blended panettone. A splash of Cointreau adds a subtle citrus note that echoes the candied fruit traditionally found in panettone.

Pro Tips for the Best Panettone Pudding

• Use slightly dry panettone if possible, as it absorbs the custard more evenly and bakes into a better structure.
• Blend the panettone finely so the pudding bakes smoothly rather than crumbly.
• Let the pudding cool completely before adding the ganache to prevent it from sliding off or melting unevenly.
• For clean slices, chill the pudding for 30 minutes after decorating, then cut with a warm knife.

Frequently Asked Questions

Can I make panettone pudding ahead of time?

Yes, this pudding is an excellent make-ahead dessert, which makes it ideal for holiday entertaining. You can bake it a day in advance and store it covered in the refrigerator, and add the chocolate ganache shortly before serving.

Can I substitute the Cointreau?

The Cointreau can be replaced with another orange liqueur or omitted entirely if you prefer an alcohol-free version. Orange juice or milk with a little orange zest works well as a substitute. The goal is to add a gentle citrus note, not overpower the custard, so adjust according to who you’re serving.

Why is my panettone pudding too soft?

A pudding that’s too soft usually needs a bit more baking time or cooling time. The custard continues to set as it cools, so slicing too early can give the impression it’s underbaked. Make sure the center is set and no longer wobbly before removing it from the oven.

Can I serve panettone pudding warm?

Yes, panettone pudding can be served slightly warm, especially if you prefer a softer, spoonable texture. If serving warm, add the ganache just before bringing it to the table. For a firmer, sliceable dessert, serve it chilled or at room temperature.

How to Store Panettone Pudding

Keep it in the baking mold or transfer slices to an airtight container and store in the fridge for up to 3 days. If already decorated, place parchment paper loosely over the ganache to protect the topping.

How to Make Panettone Pudding

Step 1

Step 1

In a large bowl, combine the milk, heavy cream, sugar, Cointreau, and egg yolks, and whisk.

Cut the panettone into pieces, place them in a mixer, and blend.

Step 2

Step 2

Mix the blended panettone into the custard base until you get a smooth batter.

In a large bowl, combine the milk, heavy cream, sugar, Cointreau, and egg yolks, and whisk.

Step 3

Step 3

Butter and flour a 22cm mold and pour in the mixture. Bake at 180°C (356°F) for about 50 minutes

Mix the blended panettone into the custard base until you get a smooth batter.

Step 4

Step 4

For the ganache, place the chopped dark chocolate and butter in a bowl. Heat the cream until hot, pour it over the chocolate, and stir.

Butter and flour a 22cm mold and pour in the mixture. Bake at 180°C (356°F) for about 50 minutes

Step 5

Step 5

Spread the ganache generously over the cooled pudding, letting it cascade slightly over the edges. Finish by decorating with red currants, sliced almonds, and fresh mint leaves.

For the ganache, place the chopped dark chocolate and butter in a bowl. Heat the cream until hot, pour it over the chocolate, and stir.

Step 6

Step 6

Slice, serve, and enjoy every holiday-worthy bite.

Spread the ganache generously over the cooled pudding, letting it cascade slightly over the edges. Finish by decorating with red currants, sliced almonds, and fresh mint leaves.

Step 7

Step 7

Slice, serve, and enjoy every holiday-worthy bite.