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Panettone cake with berries (pudding)

Perfect at Christmas or for 'recycling in the kitchen'

by Ada Parisi
5 min read
Torta di panettone ai frutti di bosco

No one, and I mean no one, will be able to resist a slice of this Panettone cake with berries. A quick dessert to prepare, soft, with a creamy and really delicious consistency. I assure you that a sweet so good and easy You've never tried it: look at the VIDEO RECIPE on my YouTube channel.

Perfect as an end of meal during the holidays, to eat the panettone or the Pandoro in a different way than usual. But also after the holidays, for Recycle leftovers. Basically, it is a pudding, as the PUDDING PANETTONE; CIOCCOLATO AND PERE. The acidity of the hot compote of wild berries makes it really special, and even after a hearty meal it will still entice your guests. Maybe with a glass of VIN BRULE’ , hot and spicy. Another fabulous recipe to recycle panettone and pandoro is the FRENCH TOAST.

I used a glazed panettone, but you can also use the classic. Or the Pandoro, with which I advise you to prepare the amazing SOUP IN ENGLISH PANDORO, Joy of young and old. I do not recommend the use of panettone stuffed with creams because the result is rather unbalanced. Of the rest, The pudding was created for Recycle bread or brioche dry and old that, dipped in cream, return to a new and delicious life. Thel Extra Tip: You can prepare the panettone cake with berries and bake it immediately. But if you have a little’ of time, I suggest you put it in the refrigerator for a while’ (1 hour to 12 hours) so that the panettone absorbs the liquid perfectly.

Of course you can also use other fruit to accompany the dessert: I find that the acidity of the berries gives it an extra gear. But also a sweet crème anglaise or ice cream are perfect pairings. Remember to save the recipe because it's a perfect sweet of recycling, which can also be prepared with Easter doves, Croissant, brioche or bread old. Indeed, take look at my RECIPES TO AVOID WASTING HOLIDAY LEFTOVERS.

Looking for ideas for Christmas and New Year's Eve menus? Here are the themed contents

I remind you that on the blog you will find a lot of content dedicated to Christmas and New Year: menu, Ideas, Tips, thematic compilation of recipes and much more. Take a look and get inspired!

Torta di panettone ai frutti di bosco


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )


700 grams of panettone or pandoro

4 whole eggs

1 egg yolk

300 ml cream

250 ml whole milk

150 grams of caster sugar

the grated rind of an organic lemon and/or orange

cinnamon powder

a pinch of salt

butter to grease the Pan

400 grams of berries, even frozen

the juice of half a lemon

50 grams of sugar

icing sugar to decorate the cake


Panettone cake with berries

As you can see by looking at the VIDEO RECIPE, The panettone cake with berries is very easy to prepare.

First of all you have to butter the pan well. Then you have to cut the panettone into slices about 1 centimeter and a half thick - two centimeters maximum and place them in a radial pan. If you used a glazed panettone, Also distribute the icing and almonds on the slices of panettone.

For cream, Break the whole eggs and yolk in a bowl, add sugar and beat well with a fork, so as to untie the eggs perfectly. Add whole milk and cream, then the lemon zest and/or grated orange zest, cinnamon and a pinch of salt. Mix all the ingredients to obtain a homogeneous liquid mixture and: sugar must be perfectly dissolved. Pour the mixture over the panettone, so that it is well covered with it. At this point, I advise you to let the cake rest a bit in the refrigerator, 1 to 12 hours, so that the panettone absorbs the liquid perfectly.

Preheat the oven to 170 degrees static, cover the cake with a sheet of aluminum foil (non-contact) and cook for 25 minutes, then uncover and continue cooking for another 10 minutes or until a golden crust has formed on the surface.

While the panettone cake is baking, sauté mixed berries (I used frozen ones) with lemon juice and sugar. Cook over low heat until a syrup has formed: It will take about 10 minutes. Remove from the oven the panettone cake and let it cool for 10 minutes. Serve with hot berry compote and, if you really want to entice everyone, a little cold cream ice cream for a nice hot-cold contrast. Bon appétit!

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