Today I’m sharing my take on a panettone bread and butter pudding. This is the perfect dish to make on Christmas Day evening, it uses leftovers and makes the perfect pudding to share with friends and family on and over the holidays.
As many may be aware, Christmas is the time of indulging and have a good time, which sometimes leads to over buying bits and pieces you may not need and therefore leading to food waste. To prevent this, I make use of the baked goods as best I possibly can. You may remember I made a batch of mini panettone, well I made them with the intentions of making this recipe.
After a long time of people asking for a bread and butter pudding since my bread pudding recipe has been one of the most viewed recipes on my blog since it was published (madness for a recipe that I actually thought wouldn’t do very well).
I like to keep things short and sweet as nobody has time to waste around the holiday season, so why not get this made soon. Its the perfect pudding to make after christmas but keep up the festive spirit.
Anyway, lets get started, shall we?
6-8 mini panettone.
Butter (a generous amount to grease pudding bowl and butter the bread).
2 tbsp demerara sugar.
1 lemon, zested.
1 tsp ground mixed spice.
150ml double cream.
1 tsp vanilla extract.
icing sugar (optional, to dust).
Before you eat started on the recipe, you’ll want to do some prep work. I like to start by weighing up all go my ingredients, getting any equipment I may need, greasing my pudding bowl generously with butter and when the item comes, preheat your oven to 180˚c/350˚f.
To start on the recipe, take your mini panettone and slice them in half lengthways , repeat the process until you have them all done.
Then take the panettone halves and generously butter them with unsalted butter (use salted butter if you’d like) – set aside until needed later on.
Into a bowl, add the eggs, milk, cream and vanilla extract into a bowl and whisk until everything is fully combined. Set aside until needed a little later on.
Take your buttered pudding bowl and start to layer in your buttered panettone halves into it, not forgetting to add the inclusions (a little with each addition. You will need to make sure there is even coverage all over, any bits left over can be scattered over the top and will work its way in). Repeat the process until you have added everything into the pudding bowl.
Now take the liquid mixture and pour over the top of the panettone, ensuring the tops of the bread have been coated in the mixture. Cover with clingfilm and leave to rest for 60 minutes.
After the resting period, remove the clingfilm, cover with foil and bake in your preheated oven for 40-45 minutes – at the end of the baking period, the mixture should be puffy, this is normal for this recipe.
This is best served fresh from the oven and served with cream or ice cream, whichever you prefer.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.