Panettone pudding

Panettone pudding

How to Cook Desserts
Peter Cassidy

This is a lovely version of bread and butter pudding, using the traditional Italian festive loaf, which is usually studded with dried or crystallised fruit. It is a great way to use up any slightly stale panettone as the drier slices will soak up the custard really well. You will need a 1 litre ovenproof dish, 4–5cm deep.


Quantity Ingredient
50g butter, at room temperature
4-5 even slices panettone, cut 7–8mm thick
30g piece of good quality candied citrus peel
2 eggs
1 extra yolk
40-50g caster sugar, to taste
few drops vanilla extract
560ml whole milk
2-3 tablespoons amaretto liqueur
1-2 tablespoons demerara sugar, to sprinkle
freshly grated nutmeg or ground cinnamon


  1. Use a little of the butter to grease the ovenproof dish.
  2. Butter the panettone slices and cut roughly into triangular quarters. Finely chop the candied peel. Layer the panettone and chopped peel in the buttered dish, finishing with a layer of panettone and arranging the slices at an angle rather than flat. This will help the edges of the panettone to crisp and colour.
  3. Mix the eggs, extra yolk, sugar and vanilla extract together in a jug, then pour in the milk and Amaretto, stirring well. Strain this custard mixture over the panettone, gently pushing the pieces down into the custard to ensure they are fully coated. (The panettone does not have to be completely covered with custard, but the top layer should have soaked some up.) Set aside to soak for up to 30 minutes.
  4. Heat the oven to 150°C. Sprinkle the demerara sugar and a pinch of nutmeg or cinnamon over the surface of the pudding.
  5. Half-fill a roasting tin with hot water to make a bain marie and stand the dish in the tin. Transfer to the middle of the oven and cook for about 1¼–1½ hours, or until the custard is just set but still slightly runny in the middle and the top is brown and crusty. If it has not taken on colour, place under a hot grill for a very short time, less than a minute, to brown a little.


  • To make classic bread and butter pudding, replace the panettone with good quality white bread and use 2 tbsp sultanas or raisins in place of the candied peel. Omit the Amaretto liqueur and use an extra 2–3 tbsp milk.
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