Panettone bread and butter pudding

Relive your grandma's classic with the addition of Italian pannettone. Zesty and sweet, this creamy dessert is simple but sure to please.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Panettone bread and butter pudding
  • 3 cup (750ml) milk
  • 300 millilitre cream
  • 1/2 cup (110g) caster sugar
  • 2 strips orange or lemon rind
  • 1 vanilla bean, split lengthways (or 1 teaspoon vanilla bean paste)
  • 400 gram panettone, approximately
  • 90 gram butter, softened
  • 4 eggs
  • 2 egg yolks
  • 2 tablespoon blood orange marmalade (or golden fig or apricot jam)


Panettone bread and butter pudding
  • 1
    Combine milk, cream, sugar, rind and split vanilla bean in a saucepan; stir over heat, without boiling, until the sugar is dissolved. Bring to the boil, remove from the heat; cover, stand 10 minutes.
  • 2
    Cut panettone into 1.5cm-thick slices. Toast carefully under a grill until browned on both sides. Spread one side with butter while hot; cut into pieces to fit dish. Place slices overlapping in a greased shallow 2-litre (8-cup capacity) ovenproof dish.
  • 3
    Preheat the oven to moderately slow, 160°C (140°C fan-forced).
  • 4
    Whisk eggs and egg yolks in a bowl until combined; gradually whisk in strained milk mixture. Pour custard over panettone in dish. Place ovenproof dish in a baking dish, add enough boiling water to come halfway up side of ovenproof dish. Bake, uncovered, for about 45 minutes or until just set. Remove from baking dish.
  • 5
    Place marmalade in a small bowl; microwave on high (100%) for about 20 seconds or until warmed. Brush top of pudding with marmalade.

More From Women's Weekly Food