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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.

An oven proof dish of panettone bread & butter pudding with two clementines set alongside.

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

Panettone bread and butter pudding recipe ingredients set out individually.
  • 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

Slices of panettone spread with butter and orange marmalade layered into an oven proof dish.
  • 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.
A jug filled with egg and cream pudding custard whisked together.
  • In a large jug, add the milk, double cream, caster sugar, eggs and orange zest and whisk to combine.
An oven proof dish of layered panettone pudding with pudding custard being poured over.
  • Pour the mixture gently over the bread, taking care to ensure good coverage.
Slices of panettone spread with butter and orange marmalade layered into an oven proof dish with nutmeg being grated over top.
  • 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.
A serving of panettone bread and butter pudding being spooned from a dish.

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.

A bowl with a serving of panettone bread & butter pudding with an oven proof dish of pudding set alongside.

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.

FAQs

What is panettone?

Panettone is a sweet enriched bread that originated in Milan in northern Italy. Panettone is not dissimilar to buttery brioche bread, and is filled with dried and candied fruits.

Is panettone a cake or bread?

Panettone is a popular Italian Christmas dessert, but is a bread made with enriched bread dough, rather than a cake.

What type of bread to use for bread and butter pudding?

I like to use panettone for this recipe as it is a fruit laden bread and a large panettone will easily make two puddings. However if you don’t like dried fruits then use a plain pandoro bread (which is very similar), brioche bread, or regular sliced bread instead. However, I prefer using enriched bread, like this panettone or a brioche type bread which has the best flavour.

How to store leftover bread and butter pudding?

Once baked and cooled, store in an airtight container in the refrigerator for up to 3 days. When ready to enjoy place into the microwave to warm up again.

Can you freeze bread and butter pudding?

Once baked and cooled, place into an airtight container and store in the freezer for up to 3 months. When ready to enjoy defrost overnight in the fridge and once thawed place into a warm oven or microwave to heat up.

Pin the recipe

Pinnable image with recipe title and oven proof dish filled with panettone bread and butter pudding with 2 fresh clementines set alongside.

Additional recipe suggestions

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

An oven proof dish of panettone bread & butter pudding with two clementines set alongside.

Panettone Bread & Butter Pudding with Marmalade

This is a panettone version of a classic bread and butter pudding which is normally made with sliced white bread or brioche. Marmalade is spread on the bread to give the pudding a wonderful citrus flavour.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 494kcal

Equipment

  • 20x30cm (8×12") oven-proof baking dish

Ingredients

  • 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)

Instructions

  • 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.

Notes

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 small dish and layer up the 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.
If you are using plain pandoro, regular white bread or brioche which does not have fruit already added, then add 50g Currants and 10g Candied Peel and sprinkle between the layers of bread.
Or, you may prefer to leave the dried fruit out altogether.
Nutrition Facts
Panettone Bread & Butter Pudding with Marmalade
Amount Per Serving
Calories 494 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 213mg71%
Sodium 388mg17%
Potassium 109mg3%
Carbohydrates 44g15%
Fiber 0.1g0%
Sugar 14g16%
Protein 11g22%
Vitamin A 1183IU24%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert
Cuisine : British
Keyword : best panettone bread and butter pudding, Christmas, easy panettone bread and butter pudding, entertaining, Festive, marmalade pudding, panettone pudding
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Recipe Rating




Cat

Wednesday 20th of December 2023

I made this for an early Christmas gathering and it stole the show. I love the panettone and marmalade, they really elevated it.

Lesley

Tuesday 2nd of January 2024

The combination of panettone and marmalade is a winner. You can also use it with sliced brioche if you can't get your hands on panettone.

Chloe

Wednesday 13th of December 2023

This is going to be my boxing day special. I had to do a tester of course and it was delicious. The marmalade made it really different from versions I've tried before and I won't be going back!

Lesley

Thursday 14th of December 2023

Thank you Chloe, I totally agree the marmalade is a game changer!

Sisley White - Sew White

Tuesday 12th of December 2023

Such a great way to use up leftovers. Delicious.

Lesley

Thursday 14th of December 2023

Thank you Sisley, it is a great use of leftovers.

Janice

Friday 8th of December 2023

Oh gosh! I made this for a family lunch and they were groaning with delight as the delicious flavours. Great recipe and so easy.

Lesley

Friday 8th of December 2023

I'm glad you all enjoyed it Janice, it really is very easy to make, more of an assembly job really.

Kirsty Hijacked By Twins

Monday 1st of January 2018

We adore panettone and always buy plenty! My hubby would love this pudding, it is a must make! Thank you for sharing with #CookBlogShare x

Michelle

Tuesday 2nd of January 2018

Thanks Kirsty, its definitely a favourite here too! Hope you enjoy! Cheers, Michelle x