Panettone pudding

Panettone pudding

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(57 ratings)

By

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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

Comments, questions and tips

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Comments

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carebehr23's picture
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made this for pre Christmas family meal - everyone adored it- light and so tasty. officially the best bread and butter pudding!
i doubled the recipe and will attempt to freeze it! have been commanded to make it again next week!

padraig1934's picture

HI Jessy,
If there is a LIDL near you, they stock it.

liezeldutoit's picture
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This is a wonderful recipe. I did not butter the slices and this did not impact the recipe at all. The bottom was soft and perfectly set and the top was chewy and crucnchy in places. I am almost considering making it again tomorrow!

hdiala's picture

This turned out to be a great recipe.... I added a small glass of hazelnut liqueur to the wet ingredients and it was a delicious twist for a holiday dessert

markinessex's picture
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One of best bread and butter puddings I have ever cooked. Cooked it for a dinner party, everyone asked for more. I should have cooked a couple.

annelotte's picture
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Very easy to make and lovely to eat. Added a bit of cinnamon. Think I might serve it with ice-cream rather than cream next time.

rosenstielj's picture

I made this by using Cornish Saffron bread, bought on a recent holiday in Cornwall, and added a handful of luxury mixed fruit. Used skimmed milk to balance against the double cream. Slightly sweet but delicious to eat.

dijoxc's picture

Just brilliant and so easy! I make this recipe all the time and for everyday meals, exchange the cream for semi-skimmed milk. I also make it in individual little pots, sprinkle the tops with icing sugar and serve with a spoonful of either low-fat or full-fat creme fraiche....delicious! Try it, you won't just save it for Christmas!

holmfirth's picture

hiya jessy, yes you can buy panettone at large supermarkets, it's italian sweet fruity bread, sort off lol

hazelday's picture
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I made it with slightly old hot cross buns, and spread nutella on it instead of butter, and it was really yummy!

sarahbadis's picture
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I used 3 stale hot cross buns, split, buttered & then cut in 2 diagonally & 370ml of full fat milk as I had no cream. I used golden caster sugar instead of plain & it was lovely. Infact it was even tastier the second day. Highly recommend this recipe. Might use marmalade on the hot cross buns next time.

conker170's picture
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Perfect way to use up a Christmas Pannetone gift (which is ridiculously still edible)! Next time I will try to use alternatives to the fat-fest ingredients.

roebird1's picture
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Great recipe, very easy to make but tasted really special.

jaymaywin's picture
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Yummy and easy. I did not use the butter and only had elmlea but it was delicous as it was. The only thing I did not like was the candied peel was a strange texture in my pannettone and it did not improve with cooking. Still never mind it gives me a good excuse to try another type. Every cloud has a silver lining.

griddlebits's picture
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I too tried this with Hot Cross Buns (healthy choice) as I couldn't get any Panettone. I served it for some friends we had round for dinner one evening, they said it was the best Bread & Butter Pudding they have had, and even asked for the recipe. I will certainly be doing this again. It was FAB!

soubesdakini's picture
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I made this with much less cream and more milk. It was very nice but much too sweet. Since most panetonne is already very sweet, particularly that which contains dried fruits which is what I used, I don't think sugar is needed for the sauce. Also try it without the whipped cream which is also unnecessary as it is already very rich.

smileyk's picture
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I made this with panettone but I spread Nutella choc spread on the slices and then sprinkled 100g plain choc chips in amongst it. It was delicious!

abigail's picture

This is a fantastic recipe and works well with brioche as well especially if you wanted to add some chocolate and serve with a raspberry sauce.

melodia's picture

Hi Jessy, there is a wide selection of Loison Panettone, which you can order online at www.melodiafood.com. This year we have added a fig panettone, which is very popular.

Some supermarkets do stock them, but it's usually only in the run up to Christmas and they tend not to be as fresh as the ones which are imported directly from Milan.

julieps's picture

i am not familar with panettone, is it readily available in supermarkets???

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