This Panettone Bread and Butter Pudding is a rich, comforting dessert made in the traditional style, but with panettone in place of ordinary bread. Panettone is an Italian sweet bread often flavoured with warm spices, candied citrus and dried fruit, making it especially suited to festive baking. In this recipe, thick slices of panettone are spread with butter, arranged in a baking dish and soaked in a creamy vanilla custard with fresh orange zest. As it bakes, the top becomes golden, crisp and lightly caramelised, while the centre stays soft, silky and custardy. It is a wonderful way to turn panettone into an indulgent dessert that feels special but is simple to prepare.
Why You’ll Love This Recipe:
- It is an excellent way to use panettone, especially if you have been given one and are unsure what to make with it.
- This is an easy dessert that suits cooks of all experience levels.
- The citrus, spice and fruit flavours make it a delicious alternative to a traditional Christmas pudding.
- It is a clever way to transform leftover panettone into something warm, comforting and impressive.
- The contrast of a crisp golden top and soft custard centre makes it a reliable crowd pleaser.
- You can customise the pudding with additions such as chocolate chips or extra dried fruit.
Recipe Inspiration: Bread and butter pudding is a classic comfort dessert, but bread is not the only option. Croissants work beautifully, yet panettone is especially good because it already has sweetness, fruit and spice. This version uses a traditional custard base and adds orange zest for a festive lift.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Panettone: this Italian sweet bread usually contains warm spices, candied citrus and dried fruit. Some varieties include chocolate, while others are plain.
- Unsalted butter: the panettone slices are buttered to add flavour, moisture and help the top bake to a crisp finish.
- Eggs: large eggs give the custard richness and structure, helping it set as the pudding bakes.
- Whole milk: whole milk adds creaminess, although a lighter milk may be used if preferred.
- Whipping or thickened cream: for the best flavour and texture, use cream with about 35% milk fat.
- Caster or superfine sugar: the fine texture dissolves easily into the custard.
- Vanilla extract: use real vanilla extract for the best flavour and avoid artificial vanilla where possible.
- Orange zest: adds freshness and enhances the citrus notes already found in many panettones.
- Demerara sugar: this pale brown, coarse-grained sugar adds a gentle caramel flavour and a crisp topping.
- For serving: fresh raspberries or strawberries, whipped cream and a dusting of icing or powdered sugar are all lovely options.
Variations:
Demerara sugar: turbinado sugar is a suitable substitute. It has slightly smaller crystals but still gives the pudding a pleasant crunch.
Chocolate chips: add them between the panettone slices if you would like a richer, chocolate-flavoured dessert.
Sultanas: add extra sultanas if you enjoy a fruitier pudding.
How To Make Panettone Bread and Butter Pudding:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Slice and butter the panettone:
Cut the panettone into thick slices, then spread each slice with butter. This helps keep the pudding moist and encourages a crisp, golden top.
2 – Cut into thick wedges:
Cut the buttered slices into wedges or pieces that fit neatly into your baking dish.
3 – Arrange in the baking dish:
Place the panettone pieces in a buttered baking dish, arranging them so the custard can soak through evenly.
In a large jug or bowl, whisk together the eggs, milk, cream, sugar, vanilla extract and orange zest until well combined.
4 – Add the custard and bake:
Pour the custard mixture evenly over the panettone. Allow it to soak before baking so the bread absorbs the liquid properly. Sprinkle the top with demerara sugar, then bake in a preheated oven until the top is puffed and golden and the centre is just set.
Hint: do not skip the soaking time. It helps create a lighter, more evenly textured pudding with a soft, creamy centre.
Tips for Success, Storage and FAQs:
Yes. You can prepare it an hour or two before baking. It can also be prepared up to 12 hours ahead, although the top may not become quite as crisp. Add the demerara sugar just before baking. If baking from chilled, allow an extra 5-10 minutes in the oven.
Store leftovers in an airtight container in the fridge for up to three days. They may also be frozen for up to two months and defrosted in the fridge. If the pudding has been at room temperature for two hours, it should be discarded.
Place the pudding in an ovenproof dish, cover with foil and reheat in a preheated 170 degrees C (340 F) oven for about 15-25 minutes, depending on the quantity. Do not reheat more than once.
Top Tip:
For the best custard texture, avoid overbaking the pudding. Remove it from the oven when the centre is just set, as it will continue to cook slightly as it rests.
Serving Suggestions:
This panettone dessert is best served warm, when the top is crisp and the custard is soft and creamy. Try it in one of these ways:
- Serve with mascarpone to keep the Italian-inspired theme.
- Add vanilla ice cream for a cool contrast to the warm pudding.
- Serve with berries and whipped cream.
- Add a drizzle of strawberry sauce or raspberry sauce.
- Enjoy leftovers for breakfast if you like a sweet start to the day.
If you make this Panettone Bread and Butter Pudding, it may quickly become a festive favourite. It is simple, comforting and ideal for sharing.
More Delicious Recipes For You To Try:
-
Gluten-Free Sticky Date Puddings
-
Gluten-Free Fruit Mince Pies
-
Gluten-Free Gingerbread Loaf
-
No-Bake White Christmas Slice
Panettone Bread and Butter Pudding
Please note:
For accuracy, weigh ingredients when weights are provided. All oven temperatures listed are for fan forced ovens.
Ingredients
- 700 g (1.5 lbs) panettone
- 2 tablespoon unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 500 ml (2 cups) whole milk
- 250 ml (1 cup) heavy thickened or whipping cream
- 100 g caster or superfine sugar
- 2 teaspoon vanilla extract
- 2 teaspoon orange zest
- 1 tablespoon demerara sugar
For Serving: (optional)
- Fresh raspberries
- Whipped cream
- Dusting of icing or powdered sugar
Instructions
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Grease a 30 x 18 cm (12 x 7 inch) rectangular ceramic dish with butter.
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Cut the panettone into 1.25 cm (½ inch) thick slices. Butter each slice, then cut the slices into wedges that fit your dish.
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Arrange the buttered panettone pieces in the prepared dish.
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In a large jug or bowl, whisk together the eggs, milk, cream, sugar, vanilla extract and orange zest.
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Pour the custard evenly over the panettone. Set aside to soak for 30 minutes.
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Preheat the oven to 180 degrees C (355 F).
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Sprinkle the pudding with demerara sugar and bake for 30-35 minutes, or until the top is golden brown and the centre is just set.
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Allow the pudding to stand for 5 minutes before serving.
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Serve with a dusting of icing or powdered sugar, fresh raspberries and whipped cream if desired.
Notes
- Panettone: a traditional panettone made in Italy and containing butter works well. You may prefer to avoid those made with palm oil.
- Tablespoon: this recipe uses a standard Australian tablespoon, which is 20 ml or 4 teaspoons. If using a 15 ml tablespoon, use 1 tablespoon plus 1 teaspoon for each listed tablespoon.
- Cream: for best flavour, use cream with approximately 35% milk fat.
- Demerara sugar: turbinado sugar is a good substitute and also adds a crunchy topping.
- Make ahead: prepare the pudding an hour or two ahead, or up to 12 hours ahead if needed. Add the demerara sugar just before baking and allow an extra 5-10 minutes baking time if chilled.
- Leftovers: store in an airtight container in the fridge for up to three days.
- Freezing: leftovers can be frozen for up to two months and defrosted in the fridge.
- Reheating: reheat covered with foil in a 170 degrees C (340 F) oven for 15-25 minutes. Do not reheat more than once.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only and is derived from online calculators. For accurate results, calculate nutrition using the specific ingredients and brands you use.