Belula

Panettone Bread Pudding

Bread pudding recipe made with leftover panettone, flavoured with lemon zest, and baked over a water bath over a layer of caramel. This dessert is ideal to avoid food waste.

Belula April 12, 2016 January 12, 2021
One part of bread pudding on a serving spatula being pulled away from the bread pudding

Growing up my mom used to love bread pudding and has tried extremely hard to make us love it too. To no avail, I must admit. Many, many years had to go by for me to finally start loving this amazing dessert. It is simple, Delicious and a brilliant idea to repurpose leftovers: bread, panettone, easter cake, croissants, you name it. They all make one delicious dessert.

What is bread pudding?

Bread pudding is a dessert that is traditionally made with stale bread. You can use any leftover pastry you have at home to make it: brioche, Easter cake, croissants, panettone, as is the case for this recipe.

The key is to soak the stale bread (brioche, croissants etc) in milk, then mix with eggs and sugar and bake over a water bath in a mould lined with caramel (as you would bake a crème caramel). Simply brilliant.

Closeup of half the bread pudding
One part of bread pudding on a serving spatula being pulled away from the bread pudding

How to make bread pudding?

This is a simple panettone bread pudding recipe that is rather easy to put together. You must:

  • Soak the old panettone (or whatever you are using instead), the orange and lemon zest in milk for 15 minutes. If you have the time, you can soak for 2 hours.
  • Mix in the eggs, sugar, honey to the milk/panettone mixture.
  • Transfer the mixture to a cake mould lined with caramel. Bake over a water bath for 40 minutes at 160 °C.
Bowl with panettone soaked in milk, lemon zest and eggs
Bread pudding inside the cake pan

How to make caramel for this bread pudding recipe?

I propose a dry caramel recipe, meaning you only need sugar and no water. The only trick is that you must be vigilant and stay nearby.

  • Warm a pan over high heat. Add half of the sugar and cook until it starts to melt. Now mix using a wooden spatula. Once sugar is in a liquid state add the resto f the sugar and repeat the procedure.
  • Once the sugar has transformed into a light brown coloured caramel, remove from heat, and let it sit until there are no more bubbles. Transfer to the cake pan.
  • Using a kitchen towel or oven mittens, line the mould with the caramel until it is evenly distributed. It is hot, do not forget that kitchen towel!
  • Let the caramel cool off completely.

If you do not feel the confidence to try making caramel without water:

  • Put all the sugar in the pan, add 3 tablespoons of water and cook over high heat without mixing until it has changed colour to a light brown/caramel.
Cake mould lined with caramel
The whole panettone bread pudding on a serving plate topped with almonds and surrounded by plates

How to unmould the bread pudding?

It must be unmoulded cold! To do so, let cool down at room temperature and then keep in the fridge for 4 hours minimum.

To unmould you need patience:

  • Pass a knife through the edges of the pudding to unstick from cake pan. Turn over a serving platter and wait for a few minutes. It should come off all by itself. Do not panic if after a few minutes it has still not come off the mould, wait a little longer and it will.
  • If you see that it is not going to happen, put the cake pan over a hot water bath for a couple of minutes and try again.
Bread pudding on serving plate, with a serving spatula on the side and some plates on the back
One piece of bread pudding on a white plate with a fork on the side
The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Servings: 8 servings
Nutrition: 309 cal
Cuisine: English

Ingredients

Bread Pudding

  • Whole Milk 500 ml
  • Panettone (or stale bread, croissants,brioche etc) 250 g
  • Sugar 60 g
  • Honey 2 tbsp
  • Eggs 3
  • Orange Zest (the zest of 1 orange) 1
  • Lemon Zest (the zest of 1 lemon) 1

Caramel

  • Sugar 350 g

Procedure

  • 1. Prepare the Caramel: Warm a pan over high heat. Add half of the sugar and cook until it starts to melt. Now mix using a wooden spatula. Once sugar is in a liquid state add the resto of the sugar and repeat the procedure. Once the sugar has transformed into a light brown coloured caramel, remove from heat, and let it sit until there are no more bubbles. Transfer to the cake pan. Using a kitchen towel or oven mittens, line the mould with the caramel until it is evenly distributed. It’s hot, don’t forget that kitchen towel! Let it cool off.
  • 2. Make the bread pudding: Pre-heat the oven to 160 °C. Soak the old panettone (or whatever you are using instead), the orange and lemon zest in milk for 15 minutes. If you have the time, you can soak for 2 hours. Mix in the eggs, sugar, honey to the milk/panettone mixture. Transfer the mixture to a cake mould lined with caramel. Bake over a water bath for 60 minutes. Remove form the oven and let it cool off at room temperature. Transfer to the fridge for 4 hours minimum.
  • 3. Unmould the panettone bread pudding: Pass a knife through the edges of the pudding to unstick from cake pan. Turn over a serving platter and wait for a few minutes. It should come off all by itself. Don ot panic if after a few minutes it has still not come off the mould, wait a little longer and it will. If you see that it is not going to happen, put the cake pan over a hot water bath for a couple of minutes and try again. Serve and enjoy.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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