Ina Garten Panettone Bread Pudding

Ina Garten panettone bread pudding, easy to prep ahead, swaps plain bread for rich Italian holiday panettone. Candied fruit baked into the bread adds sweetness regular versions can't match. The custard soaks in for hours while you handle the rest of dinner.

Toast the panettone slices before assembling, because dried bread absorbs more custard without turning soggy. The water bath bakes the custard gently, so you get a creamy center instead of a rubbery one.

Ina Garten Panettone Bread Pudding

Recipe by Adam

0.0 from 0 votes

Course: DessertCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Toasted slices and cubes of Italian panettone soaked in a vanilla orange custard, topped with sliced almonds, and baked in a water bath until golden and set.

Ingredients

• 1¼ pounds panettone (plain or chocolate)
  

• 1½ tablespoons unsalted butter, melted
  

• 4 extra-large eggs
  

• 6 extra-large egg yolks
  

• 5 cups half-and-half
  

• ¾ cup granulated sugar
  

• 2 teaspoons pure vanilla extract
  

• ½ teaspoon grated orange zest
  

• Pinch of kosher salt
  

• ⅓ cup sliced blanched almonds
  

• Confectioners' sugar, for dusting
  

Directions

• Preheat the oven to 350 degrees.
• Cut the panettone in half horizontally. Slice one half into 1-inch-thick slices and cut the other half into 1-inch dice. Spread all the pieces on a sheet pan and toast for 8 to 10 minutes until lightly browned. Brush a 10 by 14 by 2 inch oval baking dish with the melted butter. Shingle the slices in the dish and scatter the diced pieces around them.
• In a large bowl, whisk together the eggs, egg yolks, half-and-half, sugar, vanilla, orange zest, and salt. Pour the custard over the panettone and press down lightly. Allow to soak for at least 10 minutes at room temperature, or cover and refrigerate for up to 6 hours.
• Sprinkle the almonds on top. Place the baking dish in a larger roasting pan. Add enough hot tap water to come halfway up the side of the baking dish. Cover the roasting pan tightly with aluminum foil and cut three slits in the foil to allow steam to escape.
• Bake for 45 minutes. Remove the foil and continue baking for 35 to 45 minutes, until the custard is set and a knife inserted in the center comes out clean. Allow to cool slightly and dust with confectioners' sugar. Serve warm.

Notes

• Recipe from Ina Garten, Go-To Dinners (2022).
• A longer soak in the refrigerator gives the panettone more time to absorb the custard, which produces a creamier result.
• The water bath is essential. It insulates the custard from direct heat and prevents the eggs from curdling.
• Pyrex 9x13 glass baking dish, Cuisinart 16-inch roasting pan with rack, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I use chocolate panettone instead of plain?

Yes. Ina Garten says both plain and chocolate panettone work in this recipe. Chocolate adds richness, so you may want to cut the sugar by a tablespoon or two if you go that route.

How long does panettone bread pudding last in the fridge?

Stored in an airtight container, it keeps for about 3 days. Reheat individual portions at 325 degrees for 10 to 15 minutes until warmed through.

How far ahead can I assemble it before baking?

You can assemble the dish, pour the custard over the panettone, and refrigerate it for up to 6 hours before baking. A longer soak actually helps the custard absorb more evenly.

What size baking dish do I need?

Ina uses a 10 by 14 by 2 inch oval baking dish set inside a larger 13 by 16 inch roasting pan for the water bath. A 9 by 13 inch rectangular dish also works.

What is the biggest mistake people make with bread pudding?

Skipping the toasting step. Untoasted bread turns soggy and heavy. Toasting the panettone first lets it absorb custard while keeping some structure, giving you a creamy center with a lightly crisp top.