We’ve always loved transforming holiday classics into something new and irresistible, and our Bauducco Panettone Bread Pudding recipe does just that. Originating from Italy, Bauducco Panettone is that fluffy, fruit-studded bread we associate with festive seasons, making it the perfect base for a cozy dessert.
We’re excited to show you how this simple twist turns ordinary ingredients into a warm, indulgent treat that’s ideal for family gatherings. With its rich flavors and ease, it’s a recipe you’ll want to make again and again.
Ingredients
To craft our irresistible Bauducco Panettone Bread Pudding, we start with a curated list of fresh, high-quality ingredients. We’ve organized them in the order they’ll be used, including any necessary prep notes for precision and ease.
- Bauducco Panettone: 1 loaf (about 1 pound), cubed into 1-inch pieces—this forms the fluffy base of our pudding, showcasing its signature fruit and texture.
- Eggs: 4 large, beaten—whisk these thoroughly to bind the mixture.
- Whole milk: 2 cups—use full-fat for a richer, creamier result.
- Heavy cream: 1 cup—added for extra indulgence and smooth consistency.
- Granulated sugar: ½ cup—sprinkle this in to balance the sweetness of the panettone.
- Vanilla extract: 1 tablespoon—a key flavor enhancer that elevates the dessert’s warmth.
- Ground cinnamon: 1 teaspoon—stir in for a hint of spice that complements the fruit notes.
- Unsalted butter: 2 tablespoons, softened—use to grease the baking dish for easy release.
- Optional add-ins: ½ cup dried fruits or nuts (like raisins or almonds), chopped—incorporate if you want to amp up the texture and flavor.
Tools and Equipment
To bring our Bauducco Panettone Bread Pudding to life with ease and precision, we rely on a few essential tools that streamline the preparation process. Having the right equipment ensures even mixing, perfect baking, and a professional finish, making this cozy dessert a breeze to recreate in your kitchen.
Essential Tools List
We recommend gathering these key items before you start, organized by the order of use in the recipe:
- Baking dish (9×13 inch): A rectangular or square glass or metal baking dish is crucial for evenly distributing the pudding mixture and achieving a golden crust. We find that a 9×13 inch size works best for this recipe to serve 6-8 portions.
- Large mixing bowl: Use this for combining eggs, milk, and other wet ingredients. Opt for a sturdy, heat-resistant bowl to handle whisking without spills.
- Whisk: A medium-sized wire whisk helps blend ingredients smoothly, ensuring the custard base is fluffy and well-incorporated for that signature Bauducco Panettone texture.
- Measuring cups and spoons: Accurate measurements are key to balancing flavors, so we suggest a set of dry and liquid measuring cups along with spoons for ingredients like sugar and vanilla.
- Knife and cutting board: A sharp chef’s knife paired with a stable cutting board allows you to cube the Bauducco Panettone efficiently, maximizing its fruit-filled goodness.
- Oven thermometer: This ensures your oven is at the precise 350°F needed for baking, preventing overcooking and maintaining the pudding’s moist interior.
- Spatula or wooden spoon: Ideal for gently folding in add-ins like dried fruits or nuts, promoting even distribution without deflating the mixture.
With these tools in hand, we’re set to transition seamlessly into the preparation steps, focusing on the rich flavors and simple assembly that make Bauducco Panettone Bread Pudding a holiday favorite.
Instructions
We make preparing our Bauducco Panettone Bread Pudding straightforward and enjoyable, building on the fresh ingredients and tools we’ve outlined to deliver a warm, aromatic dessert that’s perfect for holiday gatherings.
Prep the Panettone
Start by gathering your Bauducco Panettone—a fluffy Italian bread packed with fruits and a subtle sweetness. Using a sharp knife and cutting board, cube one 1-pound loaf into 1-inch pieces, yielding about 8 cups. This step ensures even absorption of flavors, so aim for uniform sizes to prevent uneven textures in the final dish.
Prepare the Custard Mixture
In a large mixing bowl, whisk together 4 large eggs, 2 cups of whole milk, and 1 cup of heavy cream until smooth and well-blended—about 2 minutes by hand or 1 minute with an electric mixer. Add 1/2 cup of granulated sugar, 2 teaspoons of vanilla extract, and 1 teaspoon of ground cinnamon, stirring vigorously to dissolve the sugar fully. The mixture should turn a creamy, golden hue with a fragrant aroma of vanilla and spice that promises a rich, comforting base for our pudding.
Assemble the Pudding
Grease a 9×13 inch baking dish with 2 tablespoons of unsalted butter to create a non-stick surface. Layer the cubed Bauducco Panettone evenly into the dish, then pour the custard mixture over it, ensuring every piece is soaked—this takes about 5 minutes of gentle pressing with a spatula. For added texture, fold in optional add-ins like 1/2 cup of dried fruits or nuts at this stage, allowing the fruits’ tartness and nuts’ crunch to complement the bread’s softness.
Bake the Pudding
Preheat your oven to 350°F and position the rack in the center for optimal heat distribution. Place the assembled dish in the oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. As it bakes, the pudding will fill your kitchen with an irresistible scent of spiced fruits and toasted bread, resulting in a warm, gooey center with a crisp exterior that’s simply delightful.
Make-Ahead Instructions
One of the best features of our Bauducco Panettone Bread Pudding is its flexibility for busy schedules—we can prepare it in advance to save time while preserving those rich, festive flavors. This approach ensures the Bauducco Panettone soaks up the custard fully, resulting in a moist, aromatic dessert that’s perfect for holidays or gatherings.
Preparing Ahead
Follow these steps to assemble the pudding up to 24 hours in advance:
- Cube the Bauducco Panettone: Start by cutting the panettone into 1-inch cubes as described in the main instructions. Place the cubes in a greased 9×13 inch baking dish and cover loosely with plastic wrap. This allows the bread to stay fresh without absorbing excess moisture.
- Mix the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until smooth. Do not pour it over the panettone yet—store the custard separately in an airtight container in the refrigerator.
- Assemble the Dish: When you’re ready to combine, pour the chilled custard evenly over the cubed panettone in the baking dish. Gently fold in any optional add-ins like dried fruits or nuts using a spatula. Cover the entire dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. This step lets the flavors meld, creating a deeper, more irresistible aroma when baked.
Storage and Reheating Tips
To maintain the pudding’s golden-brown exterior and gooey center:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerated (assembled, unbaked) | Up to 24 hours | Keep covered to prevent drying; the custard will penetrate the bread for enhanced texture and flavor. |
| Refrigerated (baked leftovers) | Up to 3 days | Store in an airtight container; reheat individual portions in the oven at 350°F for 10-15 minutes until warm and crisp. |
| Frozen (baked) | Up to 2 months | Wrap portions tightly in freezer-safe wrap, then thaw overnight in the refrigerator before reheating at 350°F to restore that fresh-baked appeal. |
By planning ahead, we ensure our Bauducco Panettone Bread Pudding remains a convenient, crowd-pleasing favorite without compromising on taste or quality.
Conclusion
We’ve loved sharing this Bauducco Panettone Bread Pudding recipe with you
as it brings holiday warmth to any table. It’s a simple way to elevate
your gatherings and create lasting memories.
Give it a try and let us know how yours turns out—we’re confident it’ll
become a staple in your kitchen.
Frequently Asked Questions
What is Bauducco Panettone Bread Pudding?
Bauducco Panettone Bread Pudding is a creative twist on traditional Italian holiday bread, turning its fluffy texture and fruit-filled goodness into a warm, cozy dessert. This simple recipe combines cubed panettone with a rich custard mixture for a family-friendly treat that’s perfect for gatherings.
What ingredients are needed for the recipe?
You’ll need fresh ingredients like cubed Bauducco Panettone, eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and unsalted butter. Optional add-ins include dried fruits or nuts for extra flavor and texture. This list ensures a delicious, high-quality pudding.
What tools and equipment are required?
Essential tools include a 9×13 inch baking dish for even cooking, a large mixing bowl, whisk, measuring cups and spoons, knife and cutting board, oven thermometer, and a spatula. These items make preparation easy and precise for the best results.
How do I prepare Bauducco Panettone Bread Pudding?
Start by cubing the panettone into uniform pieces. Whisk together eggs, milk, cream, sugar, vanilla, and cinnamon to make the custard. Layer the cubes in a greased baking dish, pour over the custard, add any extras, and bake at 350°F for 45-50 minutes until golden and gooey.
Can I make this recipe ahead of time?
Yes, assemble the pudding up to 24 hours in advance by preparing the cubed panettone and custard separately, then combining them in the baking dish. This allows flavors to meld, making it convenient for busy schedules without losing taste or quality.
How should I store and reheat the pudding?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, warm in the oven at 350°F for 10-15 minutes or microwave individual portions until heated through, maintaining its moist texture.
Can I customize the recipe with other ingredients?
Absolutely! Add dried fruits, nuts, chocolate chips, or even a splash of liquor to the custard for personalized flavors. Be mindful of quantities to keep the balance; this flexibility makes it easy to adapt while preserving the pudding’s rich taste.