Panettone pudding

Panettone pudding

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(57 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

This is a posh version of bread and butter pudding, rich with cream and vanilla - great for using up any excess Christmas panettone

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 50g butter, softened (optional)
  • 250g panettone (about 5 medium slices)
  • 2 eggs
  • 142ml carton double cream
  • 225ml milk
  • 1 tsp vanilla extract
  • 2 tbsp caster sugar
  • icing sugar, for sprinkling
  • softly whipped cream, to serve

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Method

  1. Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with a little butter. Cut the panettone into wedges, leaving the crusts on. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
  2. In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone.
  3. Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top. Dust with icing sugar and serve with spoonfuls of whipped cream.

Recipe from Good Food magazine, January 2003

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Comments

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laxtitute's picture
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A wonderful pudding, really tasty and pretty easy to make. Everyone loves it. The panettone means it has a nice light, soft texture. Second best bread and butter pudding I have ever made (after Good Food's bun and butter pudding!).

marinah's picture
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The 1st time I cooked this recipe I stayed with the ingredients detailed above and it was delicious.
Subsequent attempts I have added a few additions.
Firstly I soaked for a minimum of 24 hours currants and raisins in amaretto..
When ready to assemble I sprinkled flaked almonds and some of the drained, amaretto currants/raisins on the buttered base of the dish.
Then placed the buttered panettone on top and sprinkled with the remainder of the currants/raisins.
Bake as normal and then 10 minutes before the end sprinkle with more flaked almonds - FANTASTIC.
Unfortunately you will never have any leftovers as everyone comes back for 2nd's & 3rd's.

choccylab's picture
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Made this for pudding this evening and it was out of this world. I used brioche instead of panettone, and I soaked some jumbo raisins and chopped dried dates in amaretto for a few hours before adding them to the pudding. It needed about 10 mins longer in the oven than stated, but was well worth the wait. Highly recommended.

evelynmoles's picture

This looks good. How far in advance can I make it?

corrinamoore's picture
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I love this recipe and an excellent way to use up leftover pannettone.

mandyvheal's picture

Made this with my home-made (Paul Hollywood's) Panettone. Absolutely fantastic and so easy. My husband says it's the best dessert I've ever made! Will definitely make again, thank you. I didn't whip the cream to serve it with as it was already extra thick double cream.

rzkhan85's picture
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Have made this twice, once with pain au chocolats, and again with panettone but spread with chocolate spread instead of butter. Was so yummy, my husband and I almost finished the whole thing in one sitting!

foodhound01's picture
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To ring the changes, added Amaretto to the egg custard and topped with a mixture of flaked almonds and Demerara sugar before baking. It was delicious and made me think that next time small pieces of marzipan could be good too.

eleanormayo's picture
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We had this on Christmas Day and it was delish!

gigi90's picture
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This is a brilliant dish, I make with choc chip brioche (always keep some in freezer especially for this!). It tastes really good and is so easy. Love it!

marola's picture
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Used bolo-rainha instead of panettone and added a slug of brandy. Prepared the dish in the morning and let it soak until I was ready to cook it in the evening. Very easy, very nice.

bobmarchant's picture
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Couldn't find panettone in the supermarket so used some sponge fingers with sultanas they had instead. Also drizzled with maple syrup - dead easy and simply gorgeous

ladybonita2012's picture

This is a brilliant recipe - it brought groans of delight to the table and so rich and tasty - a dinner party classic. Love it.

kehassall's picture

YUM LOOKING!

bumpkincherry's picture

Add a melted choc sauce option for serious heartstopping pud. Look great but was really easy I made it for 12 and everyone was very impressed.

pollyhibb's picture
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Yum yum!! Made it in the new year from left over Xmas panettone for a sunday dinner and then had enough left for pud on Monday night too! I used a light double cream alternative rather than full on double but more of it than milk and it turned out lush. Not too sweet which was nice, as when you came across a piece of dried fruit you got a burst of sweetness. Will be making again at Easter with more left over panettone!

auntywayne's picture
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I LOVED THE PHOTO OF THIS LITTLE DELIGHT, SO MADE IT TO THE RECIPE, THE ONLY DIFFERENCE WAS , I USED A " PANDORO" I BELIEVE THIS IS THE SAME AS THE PANETTONE, BUT WITHOUT THE FRUIT, SO THREW IN SOME RAISINS AN VOILA, A BRILLIANT DESERT THAT I WILL MAKE AGAIN..ONCE AGAIN GOOD FOOD..THANKS..

dianecrtr4's picture

This is a delicious dessert and a fantastic way to use Panettone. Served with homemade custard, 6 empty bowls need I say anymore !

hdiala's picture

Simply a wonderful wonderful taste... I used pandorro with chocolate chips instead of the panettone and it was DELICIOUS!

petpet's picture
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I made this for the family one Sunday and it went down a treat. Although I used brioche instead and stretched the mixture a bit so it could feed more mouths. Everyone loved it and it was so quick and easy to make. I will definetly be making this again.

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