Panettone pudding

Panettone pudding

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(65 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 50g butter, softened (optional)

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g panettone (about 5 medium slices)
  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 142ml carton double cream
  • 225ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla extract
  • 2 tbsp caster sugar
  • icing sugar, for sprinkling
  • softly whipped cream, to serve

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

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.

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Comments, questions and tips

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Comments (79)

joanna1972's picture
5

Oh me oh my....what loveliness! I used a panettone with chestnuts in rather than dried fruit (on special after Christmas). I'm not a pudding person but this was lovely, and not overly sweet for me, but that was probably due to the lack of dried fruits. So easy to make...and apparently made up for the fact I forgot to get a Valentines card..didn't mention the easy bit to him obviously!

pepperpotty1981's picture
5

If you like bread and butter pudding then you'll love this recipe. Using panettone makes the pudding is lighter and because it already has fruit and mixed peel in it, it makes for a very tasty pudding.
A couple of things to mention. I could mine for 36 minutes and even though it looked nice and yellow on top it hadn't quite set inside. I would probably cook it for an extra 5 minutes next time.
Also, it is very sweet. I have a sweet tooth but we all agreed that it could do with less sugar, or even no sugar at all. Next time I make it I will try with just 1tbs of sugar.

danmaca's picture
5

Worked a treat! Very easy to make and no faffing with heating cream and milk. I double quantities so had two layers. Tweaks: 1) 1 tsp Mixed Spice added to custard mix. 2) Grated a good dose of nutmeg over each layer. 3) Flaked Almonds sprinkled on dish and each layer. 4) Raisins soaked in raspberry gin and brandy sprinkled across middle layer. 5) Dotted top layer with more butter. 6) sprinkled top layer with granulated sugar. Wouldn't change a thing =)

hazelk2909's picture
5

Just made this with the help of my 8yr old daughter. We used sliced brioche and added choc chips. Its the first time i have had bread and butter pudding and i thoroughly enjoyed it. I served it with homemade custard. Next time i will try with bread or panettone

laxtitute's picture
5

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
5

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
5

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
5

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
5

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
4

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
4

We had this on Christmas Day and it was delish!

gigi90's picture
5

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
5

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
5

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
5

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!

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Tips (1)

juniebaby's picture

absolutely delish !!!!!! Added luxury mixed fruits soaked in Cointreau. WOW !!!! Next time added choc chunks(Dr Detker) sprinkled Cointreau . Just fab . Everyone said "don't like bread & butter pudding , but this is brill ".

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