Panettone pudding

Prep: 10 mins Cook: 35 mins


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 50g butter, softened (optional)



    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



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

  • 142ml carton double cream
  • 225ml milk



    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



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


  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 (80)

jane_phillips's picture

Wonderful and so easy! Will be making it again I can see!

donnadrew's picture

I scaled this down for 2 people & it was great! Hubby bought a panettone especially for this recipe, & we'll definitely be having it again over Christmas! Really fruity & with grated nutmeg on the top - yum!

eball14's picture

I changed this recipe quite a bit. I added a bit more cream as I think I had a tad more panettone, and I also added fresh vanilla as well as the vanilla extract, then I broke some cinnamon sticks and fresh cloves and let the custard infuse for a little while. I only buttered the dish, not the slices of panettone. I sprinkled some chopped pistachios on top, sliced figs, poured the custard over, and the sprinkled brown sugar over the top so that it got a nice crust. I didn't have a dish big enough to put that one in for the water bath, so I just put a separate dish at the bottom of the oven for the steam. It was delicious!!

hoffaster's picture

I'm going insane for this one! First of all it seems fabulous, second of all I'l definitely try it!

dolcevita's picture

This was really good but I must say much better reheated on the second day, as it really brought out the flavours. Easy and delicious

carebehr23's picture

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

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

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

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

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

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

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

Great recipe, very easy to make but tasted really special.

jaymaywin's picture

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

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!


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