Panettone Bread and Butter Pudding


Panettone Bread and Butter Pudding

If you get left with any of this delicious, Italian sweet bread over the Christmas break, don’t throw it away. Our Head Chef, Richard Trant, has created this fabulous bread and butter pudding recipe so none of it has to go to waste.

What’s more, if you cook the following dish make sure you take a photo of and send it in to us. The best-looking dessert will win a bottle of Champagne. Email your entry to [email protected]

Richard Trant

Ingredients – Serves 6

Sliced up, left over panettone soaked in brandy
2 large eggs
1 egg yolk
150ml double cream
150ml milk
1 vanilla pod, split
2tbsp caster sugar


Pre-heat oven to 160-170c.

Butter a 2-litre square dish.

Warm the milk, cream, vanilla pod and sugar in a pan. Bring it to a light simmer and then turn off the heat to allow to cool. Once the mixture has cooled down, remove vanilla pod and whisk the eggs and the egg yolk into the mixture.

Place the sliced panettone into the dish and speck with small pieces of butter, Poor over the cream mixture and place in a bain marie and bake for 30-35 minutes or until set. It should not be firm but soft to touch.

When it has set, take it out from the oven and sprinkle with brown sugar, place back in the oven to caramelise.

Leave to cool for 10 minutes, then serve with a good quality vanilla ice cream.

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