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Panettone Bread and Butter Pudding

Panettone Bread and Butter Pudding

An Easy Recipe for a luxurious panettone Bread and Butter Pudding

Course Dessert
Cuisine British
Keyword italian, leftovers, panettone
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 400 kcal
Author Fiona Maclean


  • 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


  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!)