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A bowl of Citrus Compote with a baking dish of Panettone Bread Pudding next to it.

Panettone Bread Pudding with Citrus Compote

Comforting Bread Pudding made with tender Italian Panettone yeast bread is topped with a bright and fruitful Citrus and Cranberry Compote. This makes for a beautiful dessert on a winter's day, or even a brunch option.
Course brunch, Dessert
Cuisine North American
Keyword baked eggs, clementines, cranberries, maple syrup, panettone
Prep Time 25 minutes
Cook Time 50 minutes
Servings 6

Ingredients

Bread Pudding

  • 600 grams (approx 19 oz, or 10 cups) Panettone bread, cut into 1 inch cubes
  • 3 tbsp butter, melted and slightly cooled
  • 1/4 cup Salted Bourbon Caramel Sauce, see Notes for link
  • 5 large eggs
  • 1/2 cup sugar
  • 1 1/2 cups whole milk, substitute eggnog for some of this if you like
  • 1 1/2 cups heavy cream
  • 3 tbsp stick butter, melted
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Citrus Compote

  • 2 oranges, Cara Cara, Blood or Navel
  • 2 clementines, peeled and segmented
  • 2 cups cranberries, fresh or frozen
  • 1 cup maple syrup
  • 1/4 cup orange juice
  • 1/2 tsp vanilla
  • 1/2 cup pomegranate arils

Instructions

  1. Preheat the oven to 350F. Spread the cubed panettone onto a baking sheet and toast in the oven till lightly browned, turning them over once or twice so that they toast evenly. This should take about 20 minutes.
  2. Grease an 8 x 8 inch baking dish with high sides (or something similar) and set aside.
  3. While the panettone is toasting, melt the butter in a small pot and let it cool slightly.
  4. Bring the Salted Bourbon Caramel Sauce to a low simmer in a small pot till runny. Set aside.
  5. Saving two cups of the toasted bread cubes in a separate bowl, place the rest of the bread cubes in the greased baking dish.
  6. In a medium bowl, whisk together the eggs, milk, cream, melted butter, salt and vanilla.
  7. Pour this mixture over the bread and toss gently to get the bread started in soaking it all up.
  8. Press down gently to get the bread soaking up all the liquid.
  9. Preheat the oven to 325F.

  10. Take the remaining bread cubes and toss with the runny caramel sauce to coat evenly. Scatter these evenly over the bread and custard in the baking dish. Push them gently into the custard so that they are slightly submerged.

  11. Place the pan onto a baking sheet and place this onto the middle rack of the oven.
  12. Bake for 50 minutes or until set. Check the middle section with a toothpick.
  13. Remove from the oven. Let cool down slightly before serving with the sauce (see below). It can also be stored in the fridge, for up to three days.

Citrus Compote

  1. Zest the oranges and set this aside. Using a sharp paring knife, cut off the peel and white pith from the oranges. Working over a small bowl to catch the juices, cut between the membranes to release the segments into the bowl. Add the segmented clementines to the bowl.
  2. Combine the orange zest, cranberries, syrup, orange juice and vanilla in a medium sauce pan over medium heat. Stir occasionally until the cranberries have burst open and the sauce has slightly thickened, about 5-10 minutes.

  3. Chill till cold.

  4. Gently stir in the orange and clementine segments, as well as the pomegranate arils into the cooled sauce.
  5. This can be made ahead and stored in a sealed container in the fridge for quite a few days.

Recipe Notes

This will feed 6-8.
Alternate Serving for the Pudding: a side or topping of ice cream and more caramel sauce!
Use the Citrus Compote over pancakes, crepes, oatmeal etc. Even on its own, it makes a lovely treat.
Here is the Salted Bourbon Caramel Sauce recipe. You will want to have this prepared ahead of time.