Panettone and Dried Fig Bread PuddingClick to Play

Panettone and Dried Fig Bread Pudding

Budino di Panettone e Fichi Secchi

Mary Ann Esposito

Panettone is a classic sweet yeast bread that Italians give as gifts at Christmas time but it is readily available year round. Leftover panettone makes a great bread pudding when combined with dried figs. No panettone? Other types of sweet breads can also be used, like brioche, cinnamon or raisin bread.



4 cups 1-inch pieces panettone or other type sweet bread
3/4 cup sweet Marsala wine
10 dried Calamyrna figs, stemmed and cut into small pieces
4 cups milk
1/2 cup light cream
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 teaspoon salt
2 tablespoons grated orange zest
2 tablespoons grated lemon zest
4 large eggs, separated
1/3 cup sugar
Whipped cream or vanilla gelato


Preheat the oven to 325°F.

Butter a 9 1/4 by 13 1/2-inchoven-safe casserole dish.

Place the bread in a large bowl. Add the wine and toss until the bread is evenly moistened. Set aside

Put the figs into a small bowl and pour hot water over them; allow the figs to soak for 10 minutes, then drainand set aside.

Bring the milk and cream to a boil in a large saucepan. Remove from the heat and stir in the cinnamon, nutmeg, salt, orange and lemon zests.

Whisk the egg yolks in a large bowl until light and fluffy looking. Whisk in the milk mixture.

Beat the egg whites in a separate bowl with a hand-held mixer until soft peaks are formed. Sprinkle on the sugar and fold into the whites. Fold the white mixture into the egg yolk mixture. Fold in the bread pieces and the figs.

Pour into the casserole dish. Place the casserole into a large pan like a roasting pan and pour hot water into the roasting pan until it reaches half way up the sides of the casserole dish.

Bake the budino until a knife blade inserted in the center is just slightly wet. This may take between 1 1/2 and 2 hours.

Remove the baking pan from the roasting pan and wipe the bottom with a towel.

Serve the budino warm with a garnish of whipped cream or a small scoop of vanilla gelato.

item recipe is featured in Episode 1817 of Season 18.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment