Pannetone bread and butter pudding recipe

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Give your traditional pudding a festive twist by using Christmas pannetone to make bread and butter pudding - perfect for using up leftovers

pannetone-bread-and-butter-pudding
(Image credit: TI Media)
Serves4–6
SkillEasy
Preparation Time5 mins
Cooking Time50 mins
Total Time55 mins
Nutrition Per PortionRDA
Calories698 Kcal35%
Fat42 g60%
Saturated Fat24 g120%
By
published
in Recipes

Give your traditional pudding a festive twist by using Christmas pannetone to make bread and butter pudding - perfect for using up leftovers.

Like this? You’re going to love the Hairy Bikers delicious and easy pecan bread and butter pudding!

Ingredients

  • 60-90g (2-3oz) butter, softened
  • 1⁄2-3⁄4 of a 500g panettone, sliced
  • 125g (4oz) sultanas or raisins
  • 50g (23⁄4oz) demerara sugar
  • 1 level teaspoon ground mixed spice
  • 300ml (1⁄2 pint) milk
  • 300ml carton double cream
  • 3 medium eggs

You will also need

:

  • Ovenproof dish, buttered

WEIGHT CONVERTER

to

Method

  1. Set the oven to 180°C/350°F/Gas Mark 4.
  2. Spread the butter over one side of each slice of panettone, and cut each slice into triangles.
  3. Mix together the sultanas or raisins, sugar and mixed spice. Arrange half of the panettone, butter-side up in the ovenproof dish and sprinkle over half of the fruit mixture. Top with the remaining bread and scatter the remaining fruit mixture over the top. Beat together the milk, cream and eggs, and then pour the mixture through a sieve over the bread.
  4. Leave the pudding to stand for at least 30 minutes, so that the bread absorbs some of the liquid. Place the dish in a roasting tin. Pour in boiling water to come about halfway up the sides of the dish.
  5. Bake the pudding for about 40-50 minutes in the centre of the oven, until the top is golden, the edges of the bread start to crisp and the custard has set in the centre. Remove pudding from the oven and serve immediately.
Top Tip for making Pannetone bread and butter pudding

If you can't find pannettone use white bread but add some extra dried fruit

Sue McMahon
Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.