Desserts · Part 3 of 3: Tips & recipe card

Crockpot White Chocolate Cranberry Panettone Bread Pudding Tips, FAQ & printable recipe

Name: Crockpot White Chocolate Cranberry Panettone Bread Pudding
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Italian-American
Ingredients: 8 cups cubed Italian panettone bread; 1 cup dried ruby cranberries; 1 1/2 cups white chocolate chunks; 5 large eggs; 2 cups heavy cream; 1 tbsp orange zest; 1 tsp vanilla extract; Melted white chocolate ganache, for drizzling, to taste; Powdered sugar, for dusting, to taste

By Clara Weller · Oct 17, 2026

A close-up of a golden, creamy white chocolate and cranberry bread pudding served in a festive holiday setting.

Prep: 15 min
Cook: 2 h 30 min
Total: 2 h 45 min
Serves: 8

Tips for success

For the best texture, use slightly stale panettone. If your loaf is fresh, cube it and spread it on a baking sheet, then let it sit at room temperature for a few hours or toast it lightly in a 300°F oven for 10 minutes.

This helps the bread absorb the custard without turning mushy.

The white chocolate ganache is simple to make: heat equal parts white chocolate and heavy cream in the microwave in 30-second bursts, stirring until smooth. If you prefer, you can skip the ganache and simply dust the pudding with powdered sugar for a lighter finish.

Variations

Chocolate Lover's: Swap the white chocolate for semi-sweet or dark chocolate chunks. Add 1/2 cup of cocoa powder to the custard for a double-chocolate version. Top with chocolate shavings instead of powdered sugar.
Nutty Addition: Add 1/2 cup of toasted chopped pecans or walnuts to the layers. The nuts add crunch and a toasty flavor that pairs well with the orange and cranberries. Be sure to toast them first to bring out their oils.
Citrus Burst: Add 1 tablespoon of lemon zest along with the orange zest, and swap the dried cranberries for dried apricots. The extra citrus brightens the custard and complements the panettone's candied peel.
Spiced Holiday: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the custard. These warm spices enhance the festive flavor and pair beautifully with the white chocolate and cranberries.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
Freezer: Freeze bread pudding in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until warmed through.
Reheat: Reheat individual portions in the microwave for 1 minute, or in a 350°F oven for 10-15 minutes. Add a splash of cream if it seems dry.

Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days.

The pudding will firm up as it chills; reheat individual portions in the microwave for about 1 minute, or in a 350°F oven for 10-15 minutes. The texture will soften again as it warms.

You can assemble the bread pudding up to 24 hours in advance. Layer the panettone, cranberries, and white chocolate in the slow cooker, then pour the custard over the top.

Cover and refrigerate until ready to cook. When you're ready, place the slow cooker insert in the base and cook on LOW for 2 1/2 to 3 hours, adding 15-20 minutes to the cooking time since the custard is cold.

Serving ideas

Serve this bread pudding warm, straight from the slow cooker, for the most comforting dessert. Spoon it into bowls and drizzle with the white chocolate ganache.

A dusting of powdered sugar adds a snowy finish that looks beautiful against the golden pudding and ruby cranberries.

This dessert is rich, so a small portion goes a long way. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream if you like, though it's delicious on its own. It's perfect for holiday brunches, dinner parties, or a cozy weeknight treat.

Frequently asked questions

Can this bread pudding be made without a slow cooker?

Yes, you can bake it in the oven. Preheat the oven to 350°F (175°C). Assemble the pudding in a 9x13-inch baking dish, pour the custard over, and bake for 45-55 minutes, until the top is golden and the center is set. An instant-read thermometer should read 160°F (71°C) in the center.

What can be used instead of panettone?

Brioche, challah, or a rich egg bread work well. The bread should be slightly stale and cut into cubes. Avoid using a very dense bread like sourdough, as it will not absorb the custard as well and will result in a heavier texture.

Why is the custard not setting?

If the custard is too wet, the slow cooker might be running at a lower temperature, or the lid was lifted too often. Cook for an additional 15-20 minutes and check again. Make sure the internal temperature reaches 160°F (71°C) to ensure the eggs are cooked through.

Can this recipe be doubled?

Yes, but you'll need a larger slow cooker or you can cook it in batches. A 6-quart slow cooker fits the recipe as written. If doubling, use an 8-quart slow cooker and increase the cooking time by 30-45 minutes, checking for doneness with a thermometer.

How should leftovers be reheated?

Reheat individual portions in the microwave for about 1 minute, or place the pudding in a 350°F (175°C) oven for 10-15 minutes. If it seems dry, drizzle a little warm cream over the top before reheating.

Recipe card

Crockpot White Chocolate Cranberry Panettone Bread Pudding

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

8 cups cubed Italian panettone bread
1 cup dried ruby cranberries
1 1/2 cups white chocolate chunks
5 large eggs
2 cups heavy cream
1 tbsp orange zest
1 tsp vanilla extract
Melted white chocolate ganache, for drizzling, to taste
Powdered sugar, for dusting, to taste

Instructions

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.
In a large bowl, whisk the eggs until frothy. Add the heavy cream, orange zest, and vanilla extract. Whisk until fully combined and smooth.
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.
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.
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.
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.
Drizzle each serving with melted white chocolate ganache and dust with powdered sugar. Serve immediately.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories: 520
Protein: 11 g
Carbohydrates: 62 g
Fat: 26 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.