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Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

A warm, custardy Christmas bread pudding made with Italian panettone and rich Caribbean black cake fruit puree for deep holiday flavor and irresistible aroma.
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Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 8 minutes
Total Time 1 hour 8 minutes
Course Festive & Holiday Recipes, In Season, Winter Recipes

Ingredients
  

  • 2 cups milk
  • 1 cup cream
  • 1 1/4 cups sugar
  • 4 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 panettone bread fruit, torn into pieces and air-dried
  • 1 cup rum cake fruit puree

Instructions
 

  • Break the panettone bread into pieces and set aside to air-dry. I used the panettone with dried fruits (no chocolate).
  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, nutmeg, and cinnamon until fully combined.
  • Grease a baking dish, then place the dried bread pieces inside.
  • Drop teaspoon-sized amounts of the rum cake fruit puree evenly over the top of the bread.
  • Pour the milk mixture over the bread and gently shake or stir with a spoon to help the custard reach all the bread and fruit pockets.
  • Place the dish on the middle rack and bake uncovered for 15 minutes. Cover with foil and continue baking for another 35 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Serve warm with my decadent vanilla cream sauce.

Notes

What is the best bread for making bread pudding?

Panettone works beautifully because it is airy, enriched, and naturally sweet. Its texture allows it to absorb custard without becoming heavy, making it ideal for this style of bread pudding.

Can I use fresh bread instead of dried bread for bread pudding?

Dried or slightly stale bread performs better because it absorbs more custard. If your bread is fresh, let the pieces air-dry for at least an hour before assembling the pudding.

What can I substitute for rum cake fruit puree?

You can use chopped dried fruit soaked in a mixture of rum and wine, or store-bought soaked fruit sold for Caribbean holiday cakes. Regular dried fruit will not offer the same richness, but can work in a pinch.

How do I know when bread pudding is fully baked?

The pudding should be set with no liquid pooling at the center. It will feel firm but still soft when pressed lightly with the back of a spoon.
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