Panettone pudding

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

    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
    Eggs

    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

    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 (80)

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!

auntywayne's picture
5

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
5

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.

thynk2much's picture
4

I made this with chocolate chip brioche and the texture and lightness were absolutely heavenly, but I thought overall the dish was slightly not sweet enough (and I never say that!) so I think I would add a bit more sugar next time.

jaydsingh's picture

Used currant buns as needed to use them up. Was so easy and really tasty. Will definitely use this recipe again.

ericathefirst's picture
5

This recipe was delicious but I had to double the quantity of custard. When I poured in the recommended amount it barely covered half of the bread, but doubling it the pudding was just perfect, moist at the bottom and crispy at the top. I also used sliced brioche loaf and raisins instead of panettone and it was great. Very popular with the family!

collette12's picture
5

Fantastic pudding, loved it!!! Surprisingly light but still feels like a real comfort food. I will definitely be making again.

danelle's picture

****
great recipe as it stands, but lends itself to a little creative interpretation! Using duck eggs makes it outrageously rich but delicious (although you can actually hear your arteries clanging as you eat it), as does adding a small dash of amaretto to the bread as it soaks. I tend to use quite a bit of nutmeg in my custard too, but no sugar, as it does tend to be very sweet.
You can't really lose with this recipe!

prunella's picture
5

I made this with Lidl panettone which was very tasty and it was a big hit at christmas.

chambn's picture
5

I couldn't find panettone and was rushed for time so made this with brioche - it was superb and everyone really enjoyed!

caz7579's picture
4

I made this using a panettone that had chocolate sauce in it and topped in chocolate. The end result was amazing! Would like to make it again using a fruit panettone, I think it would work really well. Although the pudding was very rich it remained light and very moreish!

heather_long1978's picture

I made this today and it was delicious. I made a slighlty bigger version and just added extra cream and another egg. Oh, and some grated orange zest.
The pudding was lighter than I expected - really worth making and would definitely do again.

maryg111's picture
5

I made this for my other half (he gets to eat the whole thing because I can't eat wheat) - he's almost finished the first one and is now nagging me to make a second one with the left over panettone!! I added large chunks of dark chocolate to it and apparently this made it perfect!! And so easy to make!!

pizzaegelati's picture
4

Delicious! As per other users I reduced the amount of sugar and I only had about 50ml of cream so just made it up with the milk. It still tasted lovely. I also added about 30g of 70% chocolate broken up. Definitely reccomend trying it.

catdelli's picture
5

did this for friends for pud and it was gorgeous, do this again soon.

Harrysu's picture
5

I made this the day before to take to my Moms for a New Years day lunch, a little nervous how it would taste re-heated but it was delicious such a light pudding and glad that I omitted the sugar as it was sweet enough, a friend ate and enjoyed it who doesn`t usually eat puddings so a huge success, will definitely be cooking this again!

anniecubie's picture
5

This is absolutely yummy. I added a good handful of whisky soaked large raisins (2 tablespoons whisky soaked for 4 hours)plus the remaining whisky. You could also use brandy. I also made sure the custard had not set too much coz it's better with runny custard.

lavender74's picture

yum yum will be making this again!!

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