Panettone and butter pudding

Panettone is delicious on its own, but it's wonderful in this bread and butter pudding recipe. Serve with cream for extra indulgence.

  • Christmas


25g unsalted butter, softened
10 thick slices panettone
3 eggs, beaten
250ml whole milk
50ml double cream
50g demerara sugar
A pinch grated nutmeg


  1. Preheat the oven to 180°C, gas mark 4. Butter a 1½ litre ovenproof baking dish. Layer the slices of panettone in the dish. 
  2. Beat the eggs together in a measuring jug, add the milk, double cream and 25g sugar. Pour this over the panettone and set aside for 15 minutes to allow the custard to soak in. Sprinkle with the remaining 25g sugar.
  3. Place a large, deep roasting tray on a low shelf in the oven and half fill with boiling water. Place the pudding dish in the roasting tray and bake for 35–45 minutes until the custard has set and the top is golden.
Panettone and butter pudding
  • Preparation time: 15 minutes to 20 minutes
  • Cooking time: 35 minutes to 45 minutes
  • Total time: 50 minutes to 1 hour 5 minutes 60 minutes 5 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1849.328kJ
Fat 22.6g
Saturated Fat 9.5g
Sugars 21.5g
Salt 0.7g

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4 stars

Average user rating Based on 190 ratings

This recipe was first published in Sat Dec 01 00:00:00 GMT 2007.