Panettone pudding




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Panettone pudding
  • 26%
    514 kcal
  • 12%
    5.98 g
  • 31%
    28.31 g
  • 23%
    61.28 g
  • 0%
    0.124 g

    Preparation time

    0:30 min + cooling time

    Cooking time

    1:00 hr




    serves 10 to 12


  • 1 Bauli Panettone, diced, crusts removed
  • 750 ml warm heavy cream
  • 8 large egg yolks
  • 500 ml pure grade AA maple syrup
  • 1 tsp. pure vanilla extract
  • 1 tsp. Cannamela ground cinnamon
  • 1½ tbsp. unsalted butter
  • >> To garnish:
  • icing sugar
  • ground cinnamon
  • whipped double cream
  • sprigs of fresh mint
  • >> Our wine selections:
  • Castello del Poggio Asti spumante DOCG
  • OR: Castello del Poggio Moscato d’Asti DOCG
  • OR: Vecchia Romagna Gran Riserva 35 years


  1. Preheat oven to 180°C.
  2. Butter a rectangular pudding tray (around 20x25x5 cm) and set aside.
  3. Place the diced Panettone on a baking sheet and put in the preheated oven. Bake until lightly toasted and crispy.
  4. Remove from the oven and transfer to the buttered pudding tray. Set aside.
  5. Put the egg yolks, maple syrup, vanilla and cinnamon in a large mixing bowl and whisk until light and fluffy.
  6. Add the warm cream and whisk until well blended.
  7. Pour the mixture through a fine strainer into a large pitcher.
  8. Pour the maple custard over the toasted Panettone squares and set the pudding dish aside at room temperature for 2 to 3 hours or until the Panettone is soft and has thoroughly absorbed the custard.
  9. Since the bread will float to the surface, spoon some of the custard over the bread squares, every 10 minutes, making sure that they are completely immersed.
  10. Cover the pudding dish with buttered foil and put it inside a larger baking dish.
  11. Poke a few holes in the foil with the tip of a sharp knife to allow steam to escape.
  12. Place in the preheated oven and fill the larger baking dish with very hot water so that the water comes half way up the sides of the pudding tray.
  13. Reduce the oven temperature to 160° and bake for about 1 hour or until the custard is just set. A toothpick, when inserted, should come out clean.
  14. Remove the pudding tray from the oven and from the larger baking tray, uncover and allow to cool to room temperature on a wire rack.
  15. Just before serving, place the pudding in a 180°C warm oven for 5 minutes.
  16. Dust with icing sugar and a little cinnamon, cut into squares and serve.

Chef's tip

Top each portion with a dollop of whipped cream and some fresh mint.

Serving suggestion

Serve with a fruit salad or a nice cup of tea.

Wine selection

Spumante, Moscato or a little glass of Vecchia Romagna.

Family tip

You don't like raisins or candied fruit? Then you might want to make this recipe with Pandoro instead of Panettone!

Dish history

Everybody likes puddings, whether it's vanilla, chocolate, rice.. the choice is so wide, there has to be one you can't resist! And we think that the one here in this recipe might well become your favourite pudding.. Intrigued? Then give it a try - you won't be disappointed!