Recipe: Panettone bread and butter pudding

Recipe: Panettone bread and butter pudding

20m prep | 40m cook

Last updated

Rarely are our kitchens as laden with leftovers than at Christmas, epicurean spreads yielding fridges full of ham, plastic containers packed with spuds and half-eaten panettone taking up space on the bench.

For the inventive, these festive leftovers are an opportunity for even more deliciousness, whether it's this magnificent Christmas banh mi, a gruyere and dried mushroom tart spiked with glazed ham, or this spectacular panettone bread and butter pudding.

We've pulled together this recipe using a whole panettone, but it can be scaled down to however much of this delicate, fruit-studded Italian sweet bread you have left after the big day.

Served with a few extra spoonfuls of our three orange marmalade and a scoop of quality vanilla ice cream, this is a celebratory dish that will quickly be elevated from leftovers to main event.

Ingredients (Serves 8-10)

  • 1 whole panettone, approx. 800g
  • Butter, approx 100g, softened enough to spread
  • 5 eggs
  • 370mL cream
  • 570mL whole milk
  • 2.5 tsp vanilla extract
  • 5 tbsp caster sugar
  • 3 tbsp orange marmalade
  • Icing sugar or snow sugar
  • Vanilla ice cream to serve

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