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 with Marmalade
- 20x30cm (8×12") oven-proof baking dish
- 500 g panettone
- 70 g butter (softened)
- 80 g marmalade
- 300 ml milk
- 150 ml double cream
- 50 g caster sugar
- 3 eggs (beaten)
- finely grated zest of 2 clementines
- ½ tsp freshly grated nutmeg (or use ground nutmeg)
- 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 slices 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.
- This dish can be served warm, straight from the oven.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook