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Panettone Bread and Butter Pudding – A Sinful Leftovers Treat

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Last Updated on January 2, 2020

Ultimate Comfort Food – Panettone Bread and Butter Pudding.

One of those superbly easy yet beautifully comforting dishes – once you’ve tried my Panettone Bread and Butter pudding I know you’ll want to make it again and again.Panettone Bread and Butter Pudding (cooked)

Do you like LOVE bread and butter pudding?  For me, it’s one of the ultimate comfort foods, ridiculously calorific and fabulously soothing. You can’t compromise with this dish by using skimmed milk or just egg whites, it needs to be rich, buttery and creamy. Or at least that is, if you want to avoid serving up something like a school lunch.

Panettone

Since we are indulging in the idea of a sinful and wicked dish, it seems entirely reasonable to me to go the whole hog and use some Christmas leftovers to make a really luxurious dessert like this Panettone Bread and Butter pudding. Even richer than the Brioche or Croissant versions you may have tried, one benefit is that the bread is already studded with fruit and beautifully spiced. I was lucky enough to have a Panettone in my delivery from Delicatezza. I love Panettone but the large family-sized ones always result in leftovers for me, even if I have friends and family visiting. So, making a simple dessert once the sweet bread starts to show signs of getting stale is a great idea. Especially if it is something delicious, rich and sumptuous that belies the use of leftovers.

5 from 5 votes
Panettone Bread and Butter Pudding
Print
Panettone Bread and Butter Pudding
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

An Easy Recipe for a luxurious panettone Bread and Butter Pudding

Course: Dessert
Cuisine: British
Keyword: italian, leftovers, panettone
Servings: 4
Calories: 400 kcal
Author: Fiona Maclean
Ingredients
  • 400 g Panettone Sliced or torn into chunks
  • 150 ml Double Cream
  • 100 ml Milk
  • 2 Medium Eggs
  • 50 g Sultanas or Raisins
  • 15 ml Rum
  • 60 g Butter
  • 15 g Sugar I used golden caster sugar
Instructions
  1. Soak the dried fruit for an hour or two in the rum and slice the panettone into neat triangles
  2. Heat the oven to 170c
  3. Using a little of the butter, grease a baking dish or skillet that is large enough to take all of the panettone in one slightly overlapping layer

  4. Butter the panettone lightly then lay it out in the dish, overlapping each slice and, scattering the rum-soaked dried fruit throughout

  5. Beat the egg, cream and milk together to combine thoroughly
  6. Pour the rum mixture over the panettone, then the egg mixture. Sprinkle over with sugar
  7. If possible leave to sit for half an hour or so.

  8. Scatter nubs of any remaining butter over the top, then sprinkle with sugar

  9. Put in the pre-heated oven and bake for 30-35 minutes till the custard is set and the top crispy
  10. Serve with pouring cream or clotted cream
Recipe Notes

If you want to make this recipe with brioche or any sweet bread mix rather than Panattone, just double the quantity of dried fruit (and rum to soak!)

Nutrition Facts
Panettone Bread and Butter Pudding
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.

I like to add a few extra rum-soaked raisins to this recipe. It works well with brioche too, and there the rum-soaked raisins really do add something extra (if you are making brioche bread and butter pudding, use double the quantity of dried fruit). I have to admit, this recipe isn’t something that I’d make every day, even though it is about leftovers, it isn’t normal for me to have half a panettone and a spare carton of double cream. After Christmas though, my fridge and larder are full of rich ingredients. So, for a treat and a celebration that uses up a rather delicious cake that would otherwise be wasted…well, panettone bread and butter pudding seems like the perfect solution.

Panettone Bread and Butter Pudding

I’m quite confident it will be the naughtiest and most extravagant use of left-overs out there and I hope you’ll all forgive me for deviating from my diet for one evening!  If you fancy doing the same, why not pin this recipe for easy panettone bread and butter pudding for later…

Panettone Bread and Butter Pudding Recipe

 

Fiona Maclean

About Fiona Maclean

An award winning London based freelance writer, Fiona's career started in arts administration, before working for a leading London restaurant group under restauranteur Laurence Isaacson on restaurant brands including The Ivy and Wheelers. With a music degree and an MBA, Fiona's passions include all types of music, food, restaurants, wine and travel and she has now reviewed over 400 restaurants for London-Unattached and written countless classical music and opera features. She is the Founder and Editor of London-Unattached and has written about food, wine and travel for other print and online publications including Metro, &London and Zing Magazine.

Contact Fiona@London-Unattached.Com

Comments

  17. Paula Eder says

    Wow, Fiona – This looks and sounds delicious. I have never had Panettone but now have an idea of what I’ve been missing. And using it as the base for a bread and butter pudding sounds amazing. (Thanks for sharing the photos, too … mouth-watering!)

    Best,

    Paula

    Reply

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