Crockpot White Chocolate Cranberry Panettone Bread Pudding Step-by-step instructions

Before you start

Before starting, cube the panettone into 1-inch pieces and let them dry out slightly if they're fresh. Measure out the cranberries and white chocolate chunks. Zest the orange and set aside.

Grease the slow cooker insert with butter or nonstick spray. Whisk the eggs and cream together in a large bowl, then stir in the orange zest and vanilla. Have all your ingredients ready so the layering goes quickly.

Instructions

Layering and Custard

1. 1Layer the Panettone
   Lightly grease the insert of a 6-quart slow cooker. Spread half of the cubed panettone in an even layer. Scatter half of the dried cranberries and half of the white chocolate chunks over the bread. Repeat with the remaining panettone, cranberries, and white chocolate.
   Look for The layers should be fairly even so the custard soaks uniformly.
   Tip If the panettone is very dry, let it sit out for an hour before layering.
2. 2Whisk the Custard
   In a large bowl, whisk the eggs until frothy. Add the heavy cream, orange zest, and vanilla extract. Whisk until fully combined and smooth.
   Look for The custard should be a uniform pale yellow with no streaks of egg.
   Tip Use a microplane for the orange zest to get fine, fragrant pieces.
3. 3Pour and Press
   Pour the custard evenly over the layered panettone. Gently press down on the bread with a spatula to help it absorb the custard. Let it sit for 10 minutes so the bread soaks up the liquid.
   Look for The top pieces of bread should look moist but not swimming in custard.
   Tip Don't skip the resting time—it ensures a creamy, custardy texture.

At the end of this phase, the slow cooker should be filled with layers of panettone, cranberries, and white chocolate. The custard should be poured evenly over the top, and the bread should be slightly pressed down.

The mixture will look wet, but the bread should be absorbing the liquid. Let it sit for 10 minutes before turning on the slow cooker.

Slow Cooking

4. 4Slow Cook on Low
   Cover the slow cooker with the lid and cook on LOW for 2 1/2 hours. Do not lift the lid during cooking, as this releases heat and can affect the custard setting.
   Look for The pudding should be golden on top and puffed slightly around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If your slow cooker runs hot, check at 2 hours; if it runs cool, allow up to 3 hours.
5. 5Check for Doneness
   After 2 1/2 hours, carefully insert an instant-read thermometer into the center of the pudding. It should read at least 160°F (71°C). The top should be golden and the custard set but still moist.
   Look for The pudding should not jiggle when gently shaken; a knife inserted near the center should come out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the temperature is below 160°F, cover and cook for 15 more minutes, then check again.

After 2 1/2 hours on LOW, the pudding should be golden on top and puffed around the edges. The kitchen will smell of orange and vanilla. The custard should be set, and the internal temperature should reach 160°F (71°C). If it's not there yet, continue cooking in 15-minute increments.

Serving and Finishing

6. 6Let Stand and Serve
   Turn off the slow cooker and let the bread pudding stand, uncovered, for 10 minutes. This allows the custard to set further and makes it easier to scoop. Serve warm, spooning onto plates or bowls.
   Look for The pudding will be softly set and fragrant with orange and vanilla.
   Tip Use a large spoon or spatula to scoop out portions, getting some of the melted chocolate in each serving.
7. 7Drizzle and Dust
   Drizzle each serving with melted white chocolate ganache and dust with powdered sugar. Serve immediately.
   Look for The ganache should be pourable and the powdered sugar lightly dusted over the top.
   Tip If the ganache is too thick, warm it gently with a splash of cream.

Once the pudding is cooked, let it stand uncovered for 10 minutes. It should be firm enough to scoop but still moist and creamy. Drizzle with ganache and dust with powdered sugar. Serve warm, with the melted white chocolate and cranberries visible in each portion.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using overly fresh bread that hasn't had a chance to dry, leading to a soggy texture.

Be sure to press the bread down gently after pouring the custard so it soaks evenly. If you use a slow cooker that runs hot, check the pudding at the 2-hour mark to avoid overcooking, which can make the eggs curdle.

How to tell it’s done

The bread pudding is done when the top is golden brown and puffed, and the center is set but still moist. Insert an instant-read thermometer into the middle—it should read at least 160°F (71°C) to ensure the eggs are fully cooked.

The pudding should not jiggle when you gently shake the slow cooker. A knife inserted near the center should come out clean, though it may have a bit of melted chocolate on it. Let it stand for 10 minutes before serving to allow the custard to firm up.

• Egg dishes: 160°F (71°C) in the thickest part