This gorgeously rich chocolate orange panettone bread pudding is perfect for using up leftover Panettone from Christmas.
Hands up if you bought a huge panettone before Christmas and it is still sitting in the kitchen, waiting to be used up?
Yes, me too. I will admit, I was totally seduced by the prettily packaged Italian sweet breads in TK Maxx last month. I’m a sucker for pretty packaging.
So instead of leaving the bread to go staler with each passing day and feeling guilty about it, why not give this gorgeous pudding a try?
This chocolate orange bread pudding is a rather delicious way of using up leftover panettone, but it would be equally as good with brioche.
How to make a panettone bread pudding
This is a very simple recipe..
- place the sliced panettone in a greased dish and scatter over chocolate chips and orange zest…
- Pour over eggs, milk and cream and leave for 30 minutes so the mixture can soak into the bread…
- Then all you need to do is sprinkle with sugar and bake at 180C for 40-45 minutes or until the custard is softly set and the top is nice and crisp.
If you aren’t a fan of chocolate orange…
The chocolate chip panettone with candied orange peel I used was perfect for this recipe, but I appreciate chocolate orange is not loved by everyone.
If you have a fruit panettone, then you can omit the orange zest and swap the chocolate chips with some rum soaked or just plain sultanas to make a more classic version.
If you’re making a fruit version, some chopped dried apricots and cranberries would also be a nice addition.
This pudding is pure comfort food and just right for cold weather days. So once you’ve made this, all that’s left to do is curl up on the couch with a blanket, a good movie or book and a big bowlful of this cosy, comforting pudding. Whipped cream or ice cream on the side is a must!
More comforting dessert recipes…
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Chocolate Orange Panettone Bread Pudding
- 300 g panettone cut into slices
- 80 g dark chocolate chips
- Zest of one large orange
- 3 large eggs
- 40 g caster sugar
- 125 ml double cream
- 500 ml full fat milk
- 4 tsp demerara sugar
- Preheat the oven to 180C. Lightly butter a square or oval ovenproof dish.
- Cut the panettone slices in half and arrange the bread in the dish.
- Scatter over the chocolate chips and orange zest.
- Whisk together the eggs, sugar cream and milk. Pour this over the bread. Leave to soak for around 20 minutes, then sprinkle over the demerara sugar. Bake for 45-50 minutes or until the custard has set and has a slight wobble. If the top of the pudding looks like it is beginning to burn, cover the top with foil.