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.
We like to use a fruit filled panettone when making this recipe, the Lidl Favorina panettone we used here is fruit laden and has a lovely citrus note. If you are using plain pandoro, bread or brioche which does not have fruit already added, then add 50g Currants and 10g Candied Peel and sprinkle between each of the two layers. You may prefer to leave the fruit out altogether.As a festive twist it’s also nice to add the grated zest of one lemon and a clementine to the custard mixture.
panettone bread & butter pudding
Amount Per Serving
Calories 594Calories from Fat 333
% Daily Value*
Saturated Fat 20g125%
Vitamin A 347IU7%
* 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 : after dinner, Christmas, entertaining, Festive, leftovers