Panettone pudding

Panettone pudding

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(72 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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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.
choccylab's picture
3rd Mar, 2013
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.
7th Feb, 2013
This looks good. How far in advance can I make it?
corrinamoore's picture
31st Jan, 2013
I love this recipe and an excellent way to use up leftover pannettone.
5th Jan, 2013
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.
3rd Jan, 2013
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!
31st Dec, 2012
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.
27th Dec, 2012
We had this on Christmas Day and it was delish!
15th Dec, 2012
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!


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