Panettone custard is a luscious, baked dessert that transforms leftover panettone into a rich, creamy pudding. The sweet, candied-fruit-studded bread soaks up a vanilla-scented custard, creating a golden, slightly puffed top with a soft, silky center. It is a classic Italian way to use up holiday panettone, and it works beautifully because the bread’s airy texture absorbs the custard perfectly without becoming soggy.
Ingredients
- 1 lb (450 g) panettone, cut into 1-inch cubes (about 10 cups)
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (30 g) powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Place the cubed panettone in the prepared dish, spreading it out evenly.
- In a large mixing bowl, whisk the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard mixture over the panettone cubes, pressing down gently with a spatula to ensure all the bread is soaked. Let it sit for 15 minutes at room temperature to allow the bread to absorb the custard.
- Bake in the preheated oven for 40–45 minutes, until the top is golden brown and the custard is set but still slightly jiggly in the center. The internal temperature of the custard should reach 160°F (71°C) as the safe minimum for egg dishes, checked with a food thermometer.
- Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. Dust with powdered sugar if desired.
Tips
- Use slightly stale panettone: Day-old or slightly dried panettone absorbs the custard better and holds its shape. If your panettone is very fresh, toast the cubes in the oven at 300°F (150°C) for 5–7 minutes to dry them out slightly.
- Don’t over-soak: While soaking is important, leaving the bread to sit for more than 30 minutes can make the texture too mushy. Stick to the 15-minute rest time.
- Check for doneness: The custard should be set around the edges but slightly wobbly in the center when you gently shake the dish. Overbaking can cause the custard to curdle or become rubbery.
- Substitute for panettone: If you don’t have panettone, you can use brioche or challah bread. Add 1/2 cup (75 g) of mixed candied fruit or raisins to mimic the panettone flavor.
Serving Suggestions
Serve the panettone custard warm, straight from the oven, with a dusting of powdered sugar. It pairs beautifully with a scoop of vanilla gelato or a dollop of lightly sweetened whipped cream. For a festive touch, drizzle with a little warm chocolate sauce or caramel. A cup of espresso or a glass of sweet dessert wine, like Vin Santo, complements the rich custard perfectly.
Variations
- Chocolate Panettone Custard: Use chocolate panettone and add 1/2 cup (85 g) of dark chocolate chips to the custard mixture before baking.
- Citrus Twist: Add the zest of one orange and one lemon to the custard mixture for a brighter, more aromatic flavor.
- Spiced Version: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon of nutmeg and a pinch of cloves for a warmer spice profile.
- Individual Ramekins: Instead of a large dish, divide the mixture among 8 (6-ounce) ramekins and bake for 25–30 minutes, or until set.
Storage and Reheating
Store any leftover panettone custard in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30–60 seconds, or warm the whole dish in a 300°F (150°C) oven for 10–15 minutes. The custard can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) to ensure food safety.
Frequently Asked Questions
Can I use milk instead of cream? Yes, you can substitute the heavy cream with whole milk, but the custard will be less rich and creamy. For a similar texture, use a combination of 1 cup (240 ml) milk and 1 cup (240 ml) half-and-half.
Why did my custard turn out watery? A watery custard usually means the panettone was not soaked long enough or the custard was underbaked. Make sure to let the bread sit for the full 15 minutes and bake until the center is just set but not liquid.
Can I make this ahead of time? Yes, you can assemble the panettone custard the night before, cover it, and refrigerate it. Bake it the next day, adding about 10 minutes to the baking time because the mixture will be cold.
What if I don’t have vanilla extract? You can use 1 tablespoon of rum, brandy, or amaretto instead of vanilla for a different flavor profile. Alternatively, use the seeds scraped from one vanilla bean.
Is it safe to eat leftover custard cold? Yes, you can eat it cold, but it is best enjoyed warm. If you do eat it cold, make sure it has been properly refrigerated and consumed within 3 days.
Can I use a different type of bread? Yes, brioche, challah, or even a dense white bread work well. Adjust the sugar slightly if the bread is already sweet, like brioche.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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