Panettone bread & butter pudding, a great use for leftover panettone. It’s quick to put together and perfect for a family dessert or if guests come to visit.
Panettone bread and butter pudding is a dish I always cook during Winter months. This is not a Summer dessert, no it’s a warming, hearty Winter pudding, perfect for heating you up from the inside, out!
The run up to Christmas is great for foodies with a tantalising smorgasbord of delicious and exotic food on offer.
There is so much to choose from and as I’m known for my love of cooking I’m also lucky enough to receive gifts of food, mostly useful with only a few oddities over the years.
I love receiving a gift of a fruit packed panettone, and whilst great on its own it does make a fantastic bread and butter pudding.
My husband is revolted by the idea of bread and butter pudding (or “soggy bread pudding” as he likes to call it) and refuses to eat it. However, if I tell him it’s panettone pudding he yums it up without a word!
This panettone bread and butter pudding recipe is rich and indulgent, perfect for those cold winter nights as its quick to prepare and ready in no time. It’s more an assembly job rather than anything else.
What type of bread should I use for this recipe?
We’ve used a Lidl panettone for this recipe as their bread is fruit laden and easily makes two puddings. However if you don’t like dried fruits then use a plain pandoro bread or some brioche bread instead.
If using a plain bread I like to add grated lemon or clementine zest to the custard mixture. This gives the pudding a nice citrus twist without the chew of dried fruits.
You can use ordinary white bread for this bread and butter pudding. However, I prefer using enriched bread, like this panettone or a brioche type bread.
Additional recipe suggestions:
If you like this pudding then why not try some of our other puddings:
For some other great recipes for using up festive leftovers:
panettone bread & butter pudding
- 500 g fruit panettone (approx 1/2 a large panettone)
- soft butter
- 300 ml milk
- 60 ml double cream
- 50 g caster sugar
- 3 eggs (beaten)
- freshly grated nutmeg
- Butter the inside of an 8″ oven-proof dish. Cut the panettone into slices and butter one side. Then cut the slice into quarters. Arrange the slices of panettone in two overlapping layers within the dish.
- In a separate bowl mix together the milk, double cream, caster sugar and eggs. Pour the mixture gently over the bread, taking care to ensure good coverage.
- Cover with a generous sprinkling of grated nutmeg and bake in a preheated oven for 30 minutes at 180CFan.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook