Golden panettone pudding in an oval dish

Panettone pudding

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(87 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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. Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.

  2. Cut 250g panettone into wedges, leaving the crusts on.

  3. Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

  4. In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.

  5. 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. 

  6. Dust with icing sugar and serve with spoonfuls of whipped cream.

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Comments, questions and tips

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Red Rage's picture
Red Rage
15th Dec, 2019
These were really nice and easy to make. Perfect end to a dinner party.
Adrienne McGhie's picture
Adrienne McGhie
17th Dec, 2017
Absolutely delicious! For an extra Christmas touch I sprinkled cinnamon, nutmeg, and cocoa powder, and then topped with and brown sugar and dark chocolate bits! Moist and tender, definite winner!
9th Aug, 2017
This is my 'Go too' bread and butter pudding recipe. I make it with panettone if it's on special offer but have made it with brioche, hot cross buns and even croissants with added choc chips or dried fruit, whatever I have at the time! The water bath gives it a lovely soft texture, keeps it from being overly solid. We just love it and there is never any left over!
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 =)


9th Nov, 2019
Can I make this up today, to then bake tomorrow? As in not bake it today? Thanks.
15th Nov, 2017
Can I make this ahead and would it reheat ok?
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. For best results, this a dessert that's best served straight from the oven. When you reheat it, the custard will become more solid.
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 ".
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