Panettone pudding

Panettone pudding

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(70 ratings)

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)



    Tall, golden, enriched brioche-like bread that can be plain or

  • 2 eggs



    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, questions and tips

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Skinni Malinki
21st Dec, 2016
is this pudding freezable ?
27th Dec, 2016
I have frozen it very successfully in the past. The key, rather like a lasagne, is to slightly undertook it before freezing, and it this way it won't dry out when you are heating prior to serving.
18th Dec, 2016
This is an incredible pudding - certainly impressed my friends at a recent Christmas dinner party! I swapped the cream and milk quantities around for extra indulgence and added 1/2 a teaspoon of cinnamon powder and an extra egg. Will now be making constantly throughout the festive season!
1st Dec, 2016
Needed a comfort pudding and this was just the job!
17th Feb, 2016
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!
14th Feb, 2016
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.
25th Oct, 2015
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 =)
3rd Oct, 2014
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
28th Mar, 2014
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!).
20th Apr, 2013
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.


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7th Feb, 2016
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 ".