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Merry Berry Panettone Pudding

Merry Berry Panettone Pudding - recipe card
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A festive bread pudding that transforms leftover panettone into a luxurious dessert. Rich custard soaks into the sweet, fruit-studded bread, creating a soft interior with caramelized, crisp edges. Bursts of mixed berries add bright, tart contrast to the warm vanilla and citrus notes.

Ingredients

Scale
  • For the Pudding:
  • 1 lb (about ½ large loaf) panettone, cut into 1-inch cubes
  • 1 cup mixed berries (fresh or frozen, thawed and drained if frozen), such as raspberries, blueberries, and blackberries
  • Zest of 1 large orange
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ½ tsp fine sea salt
  • ¼ tsp ground nutmeg
  • For Serving (Optional):
  • Powdered sugar, for dusting
  • Whipped cream or vanilla ice cream

Instructions

  1. Preheat your oven to 350°F / 177°C. Generously butter a 2-quart baking dish (approximately 8×8 inches or 9-inch round). Arrange the panettone cubes in the prepared dish, scattering the mixed berries and orange zest evenly throughout the layers. This ensures every bite gets fruit and citrus aroma.
  2. In a large mixing bowl, whisk together the heavy cream and whole milk until just combined. In a separate medium bowl, vigorously whisk the eggs, granulated sugar, vanilla extract, salt, and nutmeg for about 90 seconds until the mixture is pale, smooth, and the sugar is mostly dissolved. This aeration helps create a light custard.
  3. Slowly pour the egg mixture into the cream and milk, whisking constantly to combine thoroughly. Pour this custard evenly over the panettone and berries in the baking dish. Using a spatula, gently press down on the bread to ensure all cubes are submerged. Let it sit for 15 minutes to allow the bread to fully absorb the custard, which prevents a dry texture.
  4. Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the baking dish, creating a bain-marie (water bath). This gentle, indirect heat ensures the custard sets evenly without curdling or becoming rubbery.
  5. Carefully transfer the roasting pan to the middle rack of the preheated oven. Bake for 50-55 minutes. The pudding is done when the center is set (it should jiggle slightly like firm Jell-O when gently shaken) and the top is deeply golden brown and crisp at the edges. An instant-read thermometer inserted into the center should read 170°F / 77°C.
  6. Remove the baking dish from the water bath and place it on a wire cooling rack. Let the pudding rest for at least 20-25 minutes before serving. This resting time allows the custard to finish setting fully, making it easier to slice and improving the texture.
  7. For serving, dust the top lightly with powdered sugar using a fine-mesh sieve. Scoop or slice portions onto plates. This pudding is best served warm, not piping hot, to appreciate its creamy texture.
  8. Accompany each serving with a dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream. The cool, creamy element provides a perfect contrast to the warm, rich pudding.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Freezing: Wrap individual portions or the whole cooled pudding tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat individual portions in a 325°F / 163°C oven for 15-20 minutes until warmed through. You can also microwave single servings on medium power for 60-90 seconds, but the texture will be softer.

Nutrition

Keywords: merry berry panettone pudding, panettone bread pudding, Italian Christmas dessert, holiday bread pudding, berry bread pudding, baked pudding, custard dessert, leftover panettone recipe, festive dessert, winter dessert, easy dessert, make-ahead dessert

Find it online: https://britishrecipes.uk/merry-berry-panettone-pudding/