Dark Chocolate Panettone Pudding with Brown Sugar Sauce

Dark Chocolate Panettone Pudding with Brown Sugar Sauce

This Dark Chocolate Panettone Pudding transforms classic holiday panettone into a rich, custardy dessert soaked in a velvety blend of half-and-half, rum, vanilla, and warm spices. Studded with dark chocolate and brightened by citrus zest, it bakes into a golden, bread-pudding-style treat with pockets of melty chocolate throughout. A glossy brown sugar sauce—infused with butter, cinnamon, nutmeg, and vanilla—adds a caramel-like finish that makes each slice extra indulgent. Familiar yet elevated, it’s a festive showstopper perfect for cozy winter gatherings.

Ingredients:

For the Dark Chocolate Panettone Pudding:

• 375g of a Panettone (half of standard-sized panettone)
• 2 cups (473ml) half and half cream
• 3 eggs
• ¼ cup (59ml) sugar
• ¼ cup (59g) dark chocolate chips
• ¼ tsp cinnamon
• Zest of one tangerine or half of a navel orange
• 1-2 tsp of vanilla extract
• 2 tbsp rum
• Pinch of salt

For the Brown Sugar Sauce:

• 1/3 (78ml) cup brown sugar
• 2/3 (156ml) cup half and half cream
• 2 tbsp butter
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp vanilla extract
• Pinch of salt

Method:

Cut or rip the panettone into one inch (2.5cm) pieces. Place in a 9” (23cm) round cake pan that has been lined with parchment paper along with the chocolate chips.

Combine cream, eggs, sugar, zest, vanilla extract, rum, cinnamon, and pinch of salt and mix thoroughly. Pour over the panettone and let stand for 20 minutes so that the panettone chunks become fully saturated with the cream mixture.

Preheat your grill or oven to 375 F and bake panettone pudding for 30-35 minutes. Remove from grill or oven and let stand 15-20 minutes before slicing and serving.

Meanwhile, mix all of the ingredients for the brown sugar sauce in a saucepan and bring to a boil, simmer for one to two minutes.

Slice the panettone pudding into 8 pieces, pour sauce over the sliced pieces and serve immediately.