Chocolate Panettone Bread Pudding


Hi friends!

I haven’t forgotten about you. I swear. Things are a bit backed up here–partially because of my schedule and partially because my camera’s having uploading issues. Hopefully, all will be resolved this weekend. Til then, here’s a quick recipe for a chocolate-studded panettone bread pudding. Sorry for the lack of pictures–these are the only ones that would load!

Happy eating!

Chocolate Panettone Bread Pudding
Adapted from Williams-Sonoma. I prefer to use panettone–a popular Italian brioche fruit cake that makes appearances around the holidays–because of its soft, buttery texture, but a French loaf would also work well for this.


  • 1 tablespoon butter
  • 1, 17 to 18 oz panettone, cut into 1-inch pieces
  • 4 eggs at room temperature
  • 1 tablespoon cocoa powder
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of fresh nutmeg or allspice
  • ½ teaspoon ground cinnamon
  • 3 cups skim milk
  • 1 cup whole milk
  • Pinch of salt
  • 4 to 6 oz  bittersweet chocolate, coarsely chopped


  • In a large bowl, whisk together the eggs, cocoa powder, brown sugar, vanilla, nutmeg/allspice, cinnamon, milk, and salt.
  • Submerge your bread cubes and soak for half an hour.
  • When the bread is almost done soaking, preheat the oven to 350 degrees Fahrenheit and grease either a 9-inch round cake pan or an 8-inch square baking dish with the 1 tablespoon of butter.
  • Pour half the bread/custard mixture into the dish. Sprinkle with half the chopped chocolate.
  • Repeat with the remaining bread/custard and chocolate.
  • Place in a shallow baking dish and pour enough hot water to come half-way up the side. Not going to lie, I sometimes skip this step because I am lazy.
  • Bake for 45-50 minutes until a knife inserted into the center comes out clean.
  • Serve warm or at room temperature with a scoop of vanilla ice cream.

Serves 8 to 10.



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