Crockpot White Chocolate Cranberry Panettone Bread Pudding

This slow cooker bread pudding turns leftover panettone into a golden, custardy dessert that tastes like the holidays in a bowl. Cubed Italian panettone is layered with ruby cranberries and white chocolate chunks, then soaked in a rich orange-scented custard and cooked low and slow until puffed and tender.

The result is a warm, comforting dessert with a crisp top and a soft, creamy center. Drizzled with white chocolate ganache and dusted with powdered sugar, it's an effortless showstopper for festive gatherings.

Panettone is a festive Italian sweet bread studded with candied fruit, but after the holidays, you might have a loaf that's gone a little stale. That's exactly when this slow cooker bread pudding shines. Instead of letting it go to waste, cube it up and layer it with dried cranberries and white chocolate chunks.

A simple custard of eggs, heavy cream, orange zest, and vanilla brings everything together. The slow cooker does all the work, transforming the bread into a soft, pudding-like dessert with a golden top. It's a hands-off recipe that fills the kitchen with a warm, citrusy aroma.

Ingredients

Why this recipe works

The slow cooker provides gentle, even heat that allows the custard to set slowly without curdling or scrambling. This low-and-slow method is ideal for bread pudding because it gives the bread time to absorb the custard fully, resulting in a creamy, tender texture throughout.

Unlike oven-baked puddings, there's no risk of drying out the edges—everything cooks in a moist, enclosed environment.

Panettone is naturally rich with butter, eggs, and candied citrus peel, so it needs less added sugar and fat than regular bread.

Its airy crumb soaks up the custard beautifully, while the dried cranberries add tart pops of flavor and the white chocolate melts into pockets of sweetness. The orange zest brightens the custard, balancing the richness and making each spoonful taste like a festive treat.

Notes and substitutions

Panettone is the star here—look for a good-quality loaf with visible candied fruit. If you can't find panettone, brioche or challah are excellent substitutes. The bread should be slightly stale or dried out, as it absorbs the custard better. If your bread is fresh, cube it and let it sit out for a few hours before using.

Use a 6-quart slow cooker for this recipe; a smaller one may not fit all the layers. The custard ratio of eggs to cream is key—five eggs and two cups of cream create a rich but not overly heavy custard. White chocolate chunks melt into the pudding, but you can use chips if that's what you have. For the ganache, simply melt white chocolate with a splash of cream.

• panettone: Brioche or challah bread, cut into cubes
• dried ruby cranberries: Dried cherries or chopped dried apricots
• white chocolate chunks: Semi-sweet chocolate chips (note: will change flavor)
• heavy cream: Half-and-half (for a lighter custard)

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula