Italian Christmas Panettone Bread Pudding with Vanilla Sauce

Name: Christmas Panettone Bread Pudding with Vanilla Sauce
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 55 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 500 g traditional panettone, paper wrapper removed, cut into 1-inch (2.5 cm) cubes; 1/2 cup (75 g) raisins; 4 ounces (113 g) semisweet chocolate, preferably 55–65% cacao, chopped into roughly 1/2-inch pieces; 4 large eggs; 2 large egg yolks; 1/2 cup (100 g) granulated sugar; 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 2 teaspoons (10 ml) vanilla extract; 1 tablespoon finely grated orange zest, avoiding the bitter white pith; 1 teaspoon ground cinnamon; 1/4 teaspoon fine salt; 2 tablespoons (28 g) unsalted butter, divided; 1 tablespoon (12 g) granulated sugar; 1 teaspoon finely grated orange zest, for serving; 1 cup (240 ml) whole milk; 1/2 cup (120 ml) heavy cream; 3 large egg yolks; 1/4 cup (50 g) granulated sugar; 1/16 teaspoon fine salt; 2 teaspoons (10 ml) vanilla extract

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Italian Christmas Panettone Bread Pudding turns buttery holiday bread into a cozy, custardy dessert with orange zest, cinnamon, raisins, and pockets of melted chocolate. A golden top and warm vanilla sauce make every serving feel special.

Yield: 10 servings
Prep Time: 25 minutes, plus 20 minutes soaking
Cook Time: 55 minutes; prepare the sauce during baking
Total Time: 1 hour 55 minutes, including 15 minutes resting

Quick Ingredients

Bread and mix-ins: 500 g panettone, cut into 1-inch cubes; 1/2 cup (75 g) raisins; 4 ounces (113 g) semisweet chocolate, chopped.
Custard: 4 large eggs, 2 large egg yolks, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, and 1/2 cup (100 g) granulated sugar.
Flavorings: 2 teaspoons vanilla extract, 1 tablespoon finely grated orange zest, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine salt.
For the pan and topping: 2 tablespoons (28 g) unsalted butter, divided; 1 tablespoon (12 g) granulated sugar; 1 teaspoon additional orange zest for serving.
Vanilla sauce: 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 3 large egg yolks, 1/4 cup (50 g) granulated sugar, 2 teaspoons vanilla extract, and 1/16 teaspoon fine salt.

Do This

1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch, 3-quart baking dish with 1 tablespoon butter.
2. Whisk the pudding eggs, yolks, sugar, milk, cream, vanilla, orange zest, cinnamon, and salt until smooth.
3. Combine the panettone, raisins, and chocolate in the dish. Pour over the custard, press gently, and soak for 20 minutes.
4. Melt the remaining 1 tablespoon butter and drizzle over the bread. Sprinkle with 1 tablespoon sugar. Bake for 50–55 minutes, until golden and the center reaches 170°F (77°C).
5. During baking, make the sauce: heat its milk and cream, temper into the yolks whisked with sugar and salt, then cook gently to 170–175°F (77–79°C). Remove from the heat and stir in vanilla.
6. Rest the pudding for 15 minutes. Serve warm with vanilla sauce and the remaining orange zest.

Why You’ll Love This Recipe

A delicious use for holiday panettone: Slightly stale slices become a rich, tender dessert instead of going to waste.
Lovely contrasts in every spoonful: The top turns golden and crisp while the middle stays soft and custardy.
Classic Christmas flavors: Buttery bread, sweet raisins, bright orange, cinnamon, and melted chocolate work beautifully together.
Easy to serve to a crowd: One baking dish makes 10 generous portions, and much of the preparation can happen ahead.

Grocery List

Produce: 1 large orange, enough for 1 tablespoon plus 1 teaspoon finely grated zest.
Dairy: 3 cups (720 ml) whole milk, 1 1/2 cups (360 ml) heavy cream, 2 tablespoons (28 g) unsalted butter, and 9 large eggs. You will use 4 whole eggs and 5 additional yolks; save the remaining whites for another recipe.
Pantry: 500 g traditional raisin-and-candied-citrus panettone, 1/2 cup (75 g) raisins, 4 ounces (113 g) semisweet chocolate, 3/4 cup plus 1 tablespoon (162 g) granulated sugar, 4 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 5/16 teaspoon fine salt.

Full Ingredients

For the Bread Pudding

500 g traditional panettone, paper wrapper removed, cut into 1-inch (2.5 cm) cubes
1/2 cup (75 g) raisins
4 ounces (113 g) semisweet chocolate, preferably 55–65% cacao, chopped into roughly 1/2-inch pieces
4 large eggs
2 large egg yolks
1/2 cup (100 g) granulated sugar
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
2 teaspoons (10 ml) vanilla extract
1 tablespoon finely grated orange zest, avoiding the bitter white pith
1 teaspoon ground cinnamon
1/4 teaspoon fine salt

For the Pan, Golden Topping, and Finish

2 tablespoons (28 g) unsalted butter, divided
1 tablespoon (12 g) granulated sugar
1 teaspoon finely grated orange zest, for serving

For the Warm Vanilla Sauce

1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
3 large egg yolks
1/4 cup (50 g) granulated sugar
1/16 teaspoon fine salt
2 teaspoons (10 ml) vanilla extract

Italian Christmas Panettone Bread Pudding with Vanilla Sauce – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven, dish, and panettone

Place a rack in the center of the oven and preheat to 350°F (175°C). Grease the bottom and sides of a 9-by-13-inch, 3-quart baking dish with 1 tablespoon of the butter.

Remove all paper from the panettone, including the base, and cut the bread into 1-inch cubes. Leave the browned crusts attached; they add flavor and help create that appealing golden top. Slightly stale panettone is ideal, but fresh panettone also works.

Step 2: Whisk the orange-vanilla custard

In a large bowl, whisk together the 4 whole eggs, 2 egg yolks, and 1/2 cup sugar until evenly blended. Whisk in the 2 cups milk, 1 cup cream, 2 teaspoons vanilla, 1 tablespoon orange zest, cinnamon, and 1/4 teaspoon salt.

Mix until no obvious streaks of egg remain, but avoid whipping in lots of air. The mixture should be smooth and pourable, with the cinnamon and zest distributed throughout.

Step 3: Assemble and let the bread soak

Spread half the panettone cubes in the prepared dish. Scatter over half the raisins and half the chopped chocolate, then repeat with the remaining bread, raisins, and chocolate. Tuck most exposed raisins between the bread cubes so they do not scorch.

Slowly pour the custard evenly over the bread. Press the cubes down gently with the back of a large spoon to help them absorb the liquid. Let stand for 20 minutes, pressing down once more halfway through. Keep some bread corners above the custard for a crisp, textured surface.

Step 4: Add the topping and bake until golden

Melt the remaining 1 tablespoon butter and drizzle it over the exposed bread. Sprinkle evenly with the remaining 1 tablespoon sugar.

Bake for 50–55 minutes, checking at 45 minutes. The top should be deep golden, the edges should look set, and the center should have only a gentle wobble rather than a liquid slosh. An instant-read thermometer inserted into the custard in the center, avoiding a chocolate pocket, should read 170°F (77°C).

If the top becomes dark before the middle is ready, loosely cover the dish with foil for the final 10–15 minutes. Start making the vanilla sauce during the last 15 minutes of baking.

Step 5: Make the warm vanilla sauce

In a medium heatproof bowl, whisk the 3 sauce egg yolks with 1/4 cup sugar and 1/16 teaspoon salt. In a small heavy-bottomed saucepan, heat 1 cup milk and 1/2 cup cream over medium-low heat for 3–4 minutes, until steaming with small bubbles around the edge; do not boil.

While whisking the yolks constantly, slowly drizzle in about 1/2 cup of the hot milk mixture. Gradually whisk in the remaining hot liquid, then return everything to the saucepan.

Cook over low heat for 4–6 minutes, stirring continuously with a flexible spatula and scraping the bottom and corners. The sauce is ready when it lightly coats the back of a spoon and reaches 170–175°F (77–79°C). Do not let it boil.

Immediately remove from the heat and stir in the 2 teaspoons vanilla. Pour through a fine-mesh strainer into a heatproof jug. This is a silky, pourable sauce, not a thick pudding. Keep it warm in a bowl of warm water while the bread pudding rests.

Step 6: Rest, portion, and serve

Let the bread pudding rest for 15 minutes after baking. This helps the custard settle so the portions hold together while remaining soft.

Cut or scoop into 10 generous portions. Spoon a little warm vanilla sauce onto each plate, add the pudding, and drizzle more sauce over the top. Divide the remaining 1 teaspoon orange zest among the servings for a fresh, fragrant finish.

Pro Tips

Weigh the panettone: Loaf sizes and cube volumes vary considerably. Using 500 g gives a more reliable bread-to-custard ratio than measuring by cups.
Dry very fresh bread if needed: If your panettone is exceptionally soft, spread the cubes on a baking sheet and dry at 300°F (150°C) for 10 minutes. Cool before assembling; this optional step adds time to the recipe.
Use chopped chocolate: A chopped chocolate bar creates softer, more luxurious pockets than most baking chips.
Protect the custard: A golden surface does not always mean the middle is cooked. Check the center temperature and use foil if the top browns too quickly.
Keep the sauce gentle: Low heat and constant stirring prevent scrambled yolks. If it develops a few tiny lumps, strain it immediately.

Variations

Chocolate-orange version: Replace the semisweet chocolate with the same weight of dark chocolate, around 70% cacao, for a less sweet finish.
Cranberry and white chocolate: Replace the raisins with 1/2 cup (65 g) dried cranberries and the semisweet chocolate with 4 ounces (113 g) chopped white chocolate.
Nutty holiday topping: Scatter 1/3 cup (35 g) sliced almonds over the pudding before baking. Tent with foil if the almonds brown before the custard sets.

Storage & Make-Ahead

Refrigerate leftovers: Cover and refrigerate the pudding and sauce separately within 2 hours of cooking. Keep both for up to 3 days. The pudding will become firmer as it chills.

Reheat: Place individual pudding portions in a small oven-safe dish, cover with foil, and warm at 325°F (165°C) for 15–20 minutes, until the center reaches 165°F (74°C). Gently reheat the sauce over low heat, stirring constantly and adding 1–2 tablespoons milk if needed to restore its pourable texture. Do not boil.

Prepare ahead: Assemble the bread and custard, cover, and refrigerate for up to 12 hours instead of doing the room-temperature soak. Add the melted butter and sugar topping just before baking. A refrigerator-cold pudding may need 10–15 additional minutes in the oven; use the same doneness cues and center temperature. Use a baking dish rated for refrigerator-to-oven use, and follow its manufacturer’s instructions to avoid thermal shock. The sauce can be made 1 day ahead and gently reheated.

Nutrition (per serving)

Nutrition is an estimate for one-tenth of the pudding with one-tenth of the vanilla sauce. Values vary with the panettone and chocolate used; variations are not included.