I developed my Panettone Bread Pudding with Chocolate and Orange Marmalade looking for a way to use up some stale panettone. My daughter, Meaghan loves Terry’s Chocolate Oranges. She received one in her stocking every year. With that in mind, I combined a chocolate chip studded panettone with dollops of Bonne Maman Orange Marmalade.
Full disclosure – this is NOT a paid post. These products really are the inspiration for this recipe.
Stale panettone works better than fresh for bread pudding. When bread sits for a day or two, it dries out and firms up. This means it soaks up the custard mixture without falling apart or turning to mush. Fresh panettone, with its fluffy texture, gets oversaturated too quickly and loses its structure. You end up with a soggy mess. The drier texture of stale bread creates the perfect sponge for the custard. It drinks up the mixture of eggs, cream, and sugar. At the same time, it holds its shape enough to give you nice texture in every bite. That’s why most bread pudding recipes tell you to use day-old or stale bread.
If you only have fresh panettone, you can speed things up easily. Cut it into cubes and leave them out overnight.
Or toast them lightly in a low oven for ten to fifteen minutes. This turns what might seem like a kitchen fail into a win. Stale panettone becomes a star ingredient instead of something you throw away. Those firm, dried pieces soak up all the wonderful flavors while baking. The result is a custardy yet structured dessert. It really shows off the bread’s texture and those delicious chocolate and orange marmalade flavors.
The Bonne Maman orange marmalade takes this bread pudding to another level entirely. I dollop spoonfuls throughout the cubed panettone before pouring the custard over everything. As the pudding bakes, the marmalade melts into pockets of intense orange flavor. Those little bursts of sweet, slightly bitter citrus cut through the richness perfectly. The marmalade also adds wonderful texture with its tender bits of orange peel. These pieces give you something to bite into among all that custardy softness. Bonne Maman makes exceptional marmalade with real fruit and just the right balance of sweetness. You can taste the difference compared to cheaper brands. The orange flavor pairs beautifully with the chocolate chips in the panettone. It’s like biting into a sophisticated version of those chocolate oranges my daughter loves. Every spoonful delivers that classic chocolate-orange combination that just works. The marmalade also keeps the pudding from feeling too heavy or one-note. It brightens everything up with its citrusy zing.
I always use whipping cream instead of milk when I make bread pudding. The cream creates an incredibly rich, luxurious custard that coats every piece of bread.
Milk just doesn’t give you that same silky, decadent texture.
The higher fat content in cream makes the pudding taste more indulgent and satisfying. It also helps the custard set up beautifully without becoming watery or separating. When you take a bite, you get that melt-in-your-mouth creaminess that makes bread pudding so special. The cream also carries the vanilla and other flavors more effectively than milk does. This is a dessert meant to feel special and comforting. Using whipping cream delivers on that promise every single time.
You need to give the custard time to soak into the bread before baking. I let the cubed panettone sit in the custard mixture for at least twenty minutes. This soaking time ensures every piece absorbs the creamy, eggy mixture thoroughly. If you skip this step, you’ll end up with dry spots and uneven texture. The bread needs time to drink up all that goodness. I usually press down on the bread gently a few times to help it along. Just before the pudding goes into the oven, I sprinkle sanding sugar generously over the top. The coarse sugar crystals create the most beautiful sparkly crust as everything bakes. It catches the light and makes the Best Panettone Bread Pudding with Chocolate and Orange Marmalade look bakery-worthy. The sugar also adds a delightful crunch that contrasts perfectly with the soft custard. It caramelizes slightly at the edges, giving you those crispy, sweet bits everyone fights over. That finishing touch transforms a homey dessert into something truly special.
I hope you love this Best Panettone Bread Pudding with Chocolate and Orange Marmalade as much as we do.
It’s become one of our favorite holiday desserts to make and share. The chocolate-orange combination never gets old, and everyone always asks for seconds. If you make this recipe, I’d love to hear how it turns out for you. Please share your photos and tag me on social media so I can see your creations. Don’t forget to sign up for my newsletter to get my latest recipes delivered straight to your inbox. You’ll never miss a new post, and I share exclusive tips and variations too. If you enjoyed this recipe, please share it with your friends and family. They’ll thank you when they taste how incredible homemade bread pudding can be. Happy baking!
Ingredients
- ½ lb chocolate chip panettone
- 3 extra-large eggs
- 2 ¼ cups whipping cream
- ½ teaspoon pure vanilla extract
- ¼ cup sugar
- 3 tablespoons orange marmalade
- 1 tablespoon white sanding sugar [optional]
Instructions
- Trim the dark brown outer crust from the panettone.
- Cut the trimmed loaf in 2-inch cubes.
- Generously butter a 6-cup casserole dish.
- Place half of the panettone cubes in the casserole.
- In small dollops, drop half of the marmalade evenly over the panettone cubes.
- Repeat layer.
- In a medium size bowl, whisk together the eggs, cream, vanilla and sugar.
- Slowly pour the custard mixture over the panettone and marmalade.
- Allow the custard to soak into the panettone for 20 minutes.
- If using the sanding sugar, sprinkle evenly over the top of the pudding.
- Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish.
- Bake the pudding for 45 minutes or until the custard is set and the top of the pudding is puffed up and light golden brown. A knife inserted into the middle of the custard should come out clean.
- Allow to cool for 15 minutes.
- Serve warm, at room temperature or cold.
Notes
THE LOVE: Make sure that your pudding is puffed up in the middle before taking it out of the oven. I’ve baked this pudding in several different ovens and the timing is always different. You’ll need to eyeball it.
