Panettone Bread & Butter Pudding with Marmalade

A family favourite pudding during the Winter months is my Panettone Bread and Butter Pudding. This is a panettone version of a classic bread and butter pudding which is normally made with sliced white bread or brioche. I like to spread marmalade on the bread, which gives the pudding a wonderful citrus flavour.

This is the best panettone bread and butter pudding recipe as it’s not a complex dessert, more of an assembly job. Spread the panettone with butter and marmalade, layer up the bread in a dish and pour over a whisked mixture of eggs, milk and cream, it’s that simple.

I like to add double cream to the milk and egg mixture for a touch of luxury, but you can make panettone bread and butter pudding without cream if you prefer and just add a splash more milk.

In the run up to Christmas I always buy panettone, I look forward to it hitting the supermarket shelves so I can make this easy panettone bread and butter pudding. This is not a light Summer dessert, this is a warming, rich and indulgent pudding. Perfect for those cold winter nights, heating you up from the inside, out!

Why you’ll love this recipe

• A simple dessert that is really easy to prepare, no complex steps or processes, making it ideal for less experienced cooks.
• Make ahead by layering up the butter bread, and preparing the egg mixture earlier in the day and storing in the refrigerator. Then when ready to bake simply pour the creamy egg mixture over the bread and place in the oven.
• Feeding a crowd? This recipe serves 6/8 but can be easily doubled up if you are feeding a larger group of diners.

Panettone bread and butter pudding recipe ingredients

• Bread – I’ve used a fruit filled panettone when making this recipe as it is laden with dried fruit and peel and has a lovely citrus note.
• Butter – I use salted butter, as the salt balances out the sweetness in the dish.
• Marmalade – spreading some orange marmalade over the buttered bread really elevates the citrus flavour of this pudding. You can use any variety of marmalade, shredded or unshredded.
• Milk – I prefer to use whole milk or semi skimmed milk in the egg custard.
• Double cream – I use double cream (heavy cream) which gives the egg custard the bread is soaked in a lovely creamy texture. Use single cream or swap for more whole milk if you prefer.
• Sugar – I add just a little caster sugar to the egg mixture.
• Eggs – I like to use free range eggs when cooking.
• Citrus zest – I have added the finely grated zest of 2 clementines to the egg mixture. You could also use satsuma, mandarin, orange or lemon zest.
• Nutmeg – I love the flavour of nutmeg and grate some fresh nutmeg over the top of the dish before it goes into the oven. You can also use ground nutmeg.

How to make panettone bread and butter pudding

• Preheat the oven to 200C/180CFan/400F.
• Lightly grease the inside of an oven-proof dish with a little of the softened butter.
• Cut the panettone into slices, then cut the slice into quarters.
• Spread each piece of bread with some of the soft butter and a little of the marmalade.
• Arrange the slices of panettone in an overlapping layer within the dish.

• In a large jug, add the milk, double cream, caster sugar, eggs and orange zest and whisk to combine.

• Pour the mixture gently over the bread, taking care to ensure good coverage.

• Now grate some nutmeg over the top of the pudding.
• Place the dish into the hot oven and bake for 30 minutes.
• Once baked remove from the oven and serve.

Recipe variations

• Swap the panettone for any other variety of bread in this easy pudding. Try using a plain pandoro (which is like panettone without the dried fruits and peel).
• You can also use regular sliced white bread, brioche or even croissants.
• If using a bread which does not have fruit already added, then I suggest adding 50g of currants and 10g of candied peel to the pudding. Sprinkle the dried fruits between the layers of bread.
• If you don’t like dried fruit you can leave it out altogether.
• The marmalade is optional and you can leave it off the pudding if you prefer.
• Swap clementine zest for mandarin, orange or lemon zest.
• If you prefer a bread and butter pudding without cream, then add a little more milk instead.
• For a boozy twist, add some rum or brandy to the egg custard.

Serving suggestions

This is a pudding best served warm, straight from the oven. You can pour over a little double cream (heavy cream), or serve with your favourite dairy or vanilla ice cream.

Useful hints and tips

1. If you like equal part soft pudding base to crispy topping, then I suggest making a single layer pudding. If you prefer lots of soft bread pudding base, then I suggest making a double layer pudding.
2. This recipe uses a 20x28cm (8×11″) oven-proof baking dish, which will give you a single layer of bread and butter pudding. If you prefer a double layer of bread, simply use a smaller dish and layer up the bread.
3. To make a gluten free bread and butter pudding swap the panettone for gluten free brioche or brioche rolls.
4. Allergy advice: soya free, peanut free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this pudding then why not try some of my favourite easy pudding recipes:

• Eve’s Pudding
• Classic Apple & Blackberry Crumble
• Rhubarb Crumble
• Rhubarb & Strawberry Crumble
• Easy Peach & Raspberry Crumble
• Rhubarb Frangipane Tart
• Rhubarb & Ginger Clafoutis