Panettone Bread and Butter Pudding Recipe

If you’ve ever wondered what to do with leftover panettone beyond nibbling it plain, this Panettone Bread and Butter Pudding Recipe is an absolute game changer. I love this recipe because it transforms that sweet, fluffy holiday bread into a warm, custardy delight that’s both comforting and sophisticated. Trust me, once you try it, you’ll be searching for excuses to have panettone on hand year-round just to whip this up!

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Ingredients You’ll Need

This Panettone Bread and Butter Pudding Recipe relies on a few simple ingredients that work beautifully together to create something much greater than the sum of its parts. I always recommend using a good quality panettone with tasty fruit bits, and fresh cream for the best custard texture.

• Panettone: Choose a good quality one with candied fruit or raisins for bursts of flavor in every bite.
• Milk: Whole milk is best for richness, but you can substitute if needed.
• Heavy cream (double cream): This makes the custard super creamy and indulgent.
• Vanilla paste: Adds that intense vanilla aroma; extract works too, but I find paste gives a deeper flavor.
• Eggs: Essential for setting the pudding and creating that classic custard texture.
• Sugar: Just enough sweetness to balance the richness and the bread’s natural sugars.
• Lemon zest: Gives a fresh citrus lift that cuts through the richness.
• Butter: Softened butter for spreading on the panettone, helping it brown crisp and add that buttery depth.
• Demerara sugar (or other coarse sugar): Sprinkled on top to create a delightful, crunchy crust after baking.

Variations

I love how forgiving this Panettone Bread and Butter Pudding Recipe is when it comes to customizing. Over the years, I’ve played around with different add-ins and tweaks depending on the season or what I have on hand—you should definitely do the same!

• Chocolate chips or chunks: Adding these before baking turns the pudding into a chocolatey treat my kids adore.
• Dried fruits or nuts: Toasted almonds or chopped dried apricots add great texture and more flavor complexity.
• Dairy-free version: Use coconut cream and plant-based milk as substitutes for a luscious dairy-free pudding.
• Spiced twist: Sprinkle cinnamon or nutmeg into the custard mix for warming, cozy notes especially around the holidays.

How to Make Panettone Bread and Butter Pudding Recipe

Step 1: Prep Your Oven and Panettone

Start by preheating your oven to 350°F (180°C). While it’s warming up, lightly butter your baking dish—I usually use one about 10 by 7 inches. This ensures the pudding won’t stick and adds a fragrant butteriness around the edges when baked. Then, slice the panettone into about half-inch pieces. If some slices are too big for the dish, just cut them smaller so they layer nicely without overcrowding.

Step 2: Warm the Cream Mixture Gently

In a saucepan over medium-low heat, combine the milk, heavy cream, and vanilla paste. Stir gently and warm until it’s hot but not boiling—this is key because too hot will scramble your eggs later. You’ll want to see steam, but no bubbles forming at the edges yet.

Step 3: Whisk Eggs with Sugar and Lemon Zest

While the cream is warming, whisk together your eggs and sugar in a bowl until the sugar dissolves and the mixture’s a bit paler and glossy. This is one of those little steps that makes a big difference in texture. Stir in the zest from half a lemon for that lovely pop of brightness.

Step 4: Butter and Layer Your Panettone

Spread softened butter on one side of each panettone slice. I usually do just one side, but you can butter both if you want an extra rich finish. Then arrange the slices slightly overlapping in your buttered dish, making sure the panettone fits snugly but not too tight. This layering helps the custard soak perfectly.

Step 5: Temper the Eggs and Combine

Here’s a trick I discovered: to avoid scrambling your eggs, slowly add a splash of the warm milk mixture into the egg bowl while whisking vigorously. Once mixed, add a bit more, whisk again, and repeat until all the milk mix is incorporated. Now, you’ve got a smooth, silky custard ready to pour.

Step 6: Pour, Sprinkle, and Bake

Pour the custard evenly over your layered panettone, making sure each piece soaks up some of the liquid—you might want to nudge the slices gently with a spoon to help them absorb. Finally, sprinkle the demerara sugar evenly over the top. This coarse sugar melts and crisps to form a gorgeous golden crust during baking. Pop it in the oven for about 30 to 35 minutes until the top is golden and slightly crisp. Serve warm and prepare for compliments!

How to Serve Panettone Bread and Butter Pudding Recipe

Garnishes

Personally, I like a dollop of freshly whipped cream or a drizzle of warm crème anglaise to take this pudding to another level. A sprinkle of toasted nuts or fresh berries on top adds a beautiful contrast and freshness that balances the richness nicely.

Side Dishes

This pudding shines as a standalone dessert, but pairing it with a scoop of vanilla ice cream or a simple citrus salad can brighten things up and make your meal feel extra special.

Creative Ways to Present

For gatherings, I like serving individual portions in ramekins to make it feel personal and elegant. You could also sprinkle edible gold leaf or dust a little cinnamon sugar on top for a festive touch when entertaining during the holidays.

Make Ahead and Storage

Storing Leftovers

Leftover pudding can be covered tightly with foil or plastic wrap and stored in the fridge for up to 2 days. I’ve found it keeps its texture surprisingly well, but I recommend reheating gently to bring back that custard softness.

Freezing

I’ve frozen this pudding a few times with success—just wrap individual portions or the whole dish tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating to prevent it from drying out.

Reheating

Reheat your pudding in a low oven (around 300°F / 150°C) covered loosely with foil to keep moisture in, or microwave on medium in short bursts until warm but not overcooked. This method preserves the creamy, custardy texture I love.

FAQs

Final Thoughts

This Panettone Bread and Butter Pudding Recipe holds a special place in my heart because it takes something as simple as leftover bread and turns it into an unforgettable dessert experience. I hope you’ll enjoy making it as much as I do—once you do, you’ll realize that the magic of panettone truly isn’t just in the holidays but in the moments you share this cozy pudding with those around you. So go ahead, grab that panettone, and let’s get baking together!

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