Equipment
Ingredients
Bread
- 500 g panettone, stale, cut into 3cm cubes
- 15 g unsalted butter, softened, for greasing the dish
Custard Base
- 480 ml whole milk
- 240 ml heavy cream
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- 100 g granulated sugar
- 15 ml vanilla extract
- 5 g orange zest, freshly grated
- 3 g kosher salt
Nutrition (per serving)
Method
Grease the interior of the baking dish evenly with the softened butter, then arrange the cubed panettone inside the dish in an even layer.
In a large mixing bowl, combine the whole milk, heavy cream, whole eggs, egg yolks, granulated sugar, vanilla extract, orange zest, and kosher salt. Whisk vigorously until the mixture is completely homogeneous and the sugar has dissolved.
Pour the custard mixture evenly over the cubed panettone in the baking dish. Gently press the bread down into the liquid using your hands or a spatula to ensure the top pieces are soaked.
Allow the pudding to rest at room temperature for 30 minutes. This crucial step allows the dry panettone to fully absorb the custard mixture.
While the pudding rests, preheat the oven to 175 C or 350 F.
Bake the pudding uncovered in the preheated oven for 45 to 50 minutes. The pudding is done when the edges are puffed and golden brown, and the center is set but still slightly jiggly. The internal temperature should read 74 C or 165 F to ensure the eggs are safely cooked without curdling.
Remove the baking dish from the oven and let it cool on a wire rack for at least 15 minutes before serving. This resting period allows the custard to carry-over cook and fully set.
Chef's Notes
- Using stale panettone is essential for this recipe. If your panettone is too fresh, slice it into cubes and leave it out on a baking sheet overnight, or lightly toast the cubes in a 120 C oven for 15 minutes.
- Panettone is already rich with butter, dried fruits, and citrus. Adding the freshly grated orange zest amplifies its natural aromatic qualities without overpowering the delicate vanilla custard.
- For an extra layer of decadence, sprinkle the top of the unbaked pudding with 2 tablespoons of demerara or turbinado sugar just before it goes into the oven. This creates a beautifully crackly, caramelized crust.
- Do not skip checking the internal temperature. Bread puddings baked past 82 C run the risk of weeping liquid, as the egg proteins will tighten too much and squeeze out moisture.
Storage
Refrigerator: 4 days — Cover tightly with plastic wrap or transfer to an airtight container.
Freezer: 1 month — Wrap individual portions tightly in plastic wrap and aluminum foil.
Reheating: Reheat individual portions in the microwave for 45 seconds, or warm the whole dish covered in a 150C oven for 20 minutes.
