Panettone bread and butter pudding

So you get asked to some friends for dinner last minute and you get asked to bring a pudding. This happened to me on New Year’s Eve. Now I’m not going to lie, my first though was just to buy something pre-made from a supermarket. Then I got this brain wave of an idea – Panettone bread and butter pudding.

I’ve made this before and not only does it taste amazing but it’s probably THE easiest pudding to make, no lie. It’s likely you will already have the ingredients for the custard and it’s as easy as just mixing everything together. Once assembled I then covered it in foil and baked it at our friends.

We also had a huge stash of Panettone from CB’s trip to Italy in early December. Don’t worry if you don’t have Panettone as normal bread, brioche or even croissants works just as well. However, I would highly recommend looking for some. It’s a delicious sweet bread from Italy that is traditionally eaten at Christmas time. You can get plain varieties or filled with raisins. It’s deliciously, lightly citrus flavoured and lovely and moist.

As we only had plain Panettone, I added some dried fruit and decided on raisins and cranberries to make it nice and Christmassy.

Panettone bread and butter pudding
Serves 6
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  1. A couple of thick slices of Panettone
  2. Butter
  3. 50 grams dried fruit (if using plain bread)
  4. 2 eggs
  5. 125ml double cream
  6. 250ml milk
  7. 1/2 teaspoon vanilla extract
  8. 1/2 teaspoon cinnamon
  9. 4 tablespoons brown sugar
  10. Icing sugar
  11. Fresh fruit or ice cream to serve (optional)
  1. Butter an 8 by 12 inch baking dish.
  2. Heavily spread butter on each slice of Panettone, cut into big chunks and place butter side up in the baking dish. Make sure to squeeze the Panettone into the bottom of the dish. I like to have some edges poking up as those are the bits that will go lovely and crispy. Sprinkle on the dried fruit if using and push into any gaps.
  3. In a bowl whisk together the eggs, double cream, milk, 2 tablespoons of sugar, vanilla and cinnamon. Pour evenly over the bread. You may not need all the custard depending on the size of eggs used.
  4. Leave to sit for about an hour then pre heat an oven to 140 degrees Celsius. Give the bread a little squish down and top up with any remaining custard if needed. Sprinkle on the remaining brown sugar and bake for about 30-35 minutes until golden on top and the custard has set.
  5. Serve with a sprinkling of icing sugar.
a girl & her home