Dessert, Vegetarian

Cranberry Orange Panettone Bread Pudding

Cranberry Orange Panettone Bread Pudding is a delightful combination of savory and sweet flavors. It’s refreshingly decadent and filled with bursts of berries and citrus. This incredibly easy-to-make dessert is a family favorite and a crowd pleaser – it serves 12, so it’s prefect to make for large gatherings.

In my opinion, the panettone from Farm to Market Bread Co. is the best for making this bread pudding recipe. They are based in Kansas City, MO but will ship all over. I order their panettone and have it delivered to my home in Texas every year for the holidays.

Cranberry Orange Panettone Bread Pudding

What You Will Need:

  • Panettone – Panettone is a tall, dome shaped Italian sweet bread. It’s delicate and airy with a sweet, rich flavor. This bread is typically prepared and enjoyed for Christmas and New Year.
  • Eggs
  • Heavy Cream
  • Whole Milk
  • Sugar
  • Limoncello Glaze– optional topping

Let’s Make Cranberry Orange Panettone Bread Pudding!

I’m more of a cook than a baker, so I love that this delicious bread pudding recipe is simple to make. This dessert is tried-and-true and a family staple in our home every year around Christmas and New Year.

Start with a loaf of panettone bread. First, chop the bread into cubes and place them in a greased baking pan. In a large mixing bowl, add eggs, heavy cream, milk, and sugar. Mix well than pour the mixture over the cubes of bread. Let everything sit and soak for about 30 minutes then put in the oven to bake.

For an added citrus flavor, sometimes I make a Limoncello glaze to pour on top of the bread pudding. Limoncello is an Italian lemon flavored liqueur. The Limoncello glaze isn’t necessary, but it adds another burst of citrus and makes this dessert even sweeter. To make the glaze, combine Limoncello, powdered sugar, butter, lemon juice, and lemon zest in a a saucepan and heat until dissolved. Spoon Limoncello glaze over each serving.

More Sweet Recipes to Try:

Cranberry Orange Panettone Bread Pudding

Cranberry Orange Panettone Bread Pudding

Cranberry Orange Panettone Bread Pudding is refreshingly decadent and filled with bursts of berries and citrus.
5 from 6 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Italian
Servings 12 servings
Calories 300 kcal

Equipment

  • Baking dish (9×13)

Ingredients
  

  • 1 loaf of Cranberry Orange Panettone bread, cut into cubes
  • 8 eggs
  • 2 cups whole milk
  • 1 1/3 cups sugar
  • 1 1/4 cups heavy cream

Limoncello Glaze (optional)

  • 3 Tablespoons Limoncello liqueur
  • 3 Tablespoons lemon juice
  • 3 Tablespoons unsalted butter
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoon lemon zest

Instructions
 

  • Preheat oven to 350 ºF
  • In a greased 9×13 baking pan, add cubed panettone bread.
  • In a large mixing bowl, beat eggs, milk, sugar, and heavy cream. Pour mixture over chopped bread and allow to sit and soak for 30 minutes.
  • Bake for 45 minutes.

Directions for Limoncello Glaze (optional)

  • Heat all ingredients needed for Limoncello glaze in a sauce pan until sugar is dissolved.
  • Spoon glaze over individual servings of the bread pudding.

Notes

  • You can make bread pudding with any type or flavor of bread, if you can’t find cranberry orange panettone. 
Keyword bread pudding

6 Comments

  1. 5 stars
    Wow, this is such a creative way to use panettone! I love it! It sounds delicious and easy to make. Thanks for sharing!

  2. 5 stars
    Mmmm… yummy! I will definitely try it out!

  3. 5 stars
    Love this! The flavors of panettone and the classic taste of bread pudding are both two of my favorite things! Thanks for sharing and this will be a great breakfast Christmas morning!

    • 5 stars
      Bread 🍞 pudding is one of my favorite desserts. They are so easy to make. Most household have most , if not all the ingredients. Love the use of the Panettone bread.

  4. 5 stars
    Wow, this sounds delicious. Love Panettone Bread and Limoncello.

  5. 5 stars
    I absolutely love a good panettone! I use to eat them regularly when living in Italy! Thanks for the recipe 🙂