I love this recipe because it takes a classic bread and butter pudding and gives it a festive twist. The panettone adds lightness and sweetness, while the creamy custard mixture soaks in beautifully, creating that melt-in-the-mouth texture I adore. It’s simple to prepare, can be made ahead, and fills the kitchen with the most incredible aroma as it bakes. Whether I’m serving it for Christmas dessert or a cozy winter treat, it always feels special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
20 g (3.5 oz) Unsalted butter 350 g (12 oz) Panettone, See notes 200 ml (1 cups) Double cream 250 ml (1.25 cups) Milk, Semi-skimmed or full fat 3 Eggs 100 ml (0.5 cups) Irish cream-flavored syrup 50 g (2 oz) Caster sugar 50 g (2 oz) Chocolate chips, See notes
Directions
I start by preheating the oven to 170°C fan (350°F), 190°C/375°F, or Gas Mark 5. I butter the base of a baking dish with the softened butter.
Next, I chop the panettone into small cubes of about 3cm and arrange them evenly in the buttered dish. In a large bowl, I whisk together the double cream, milk, eggs, Irish cream-flavored syrup, and caster sugar until smooth and well combined. I pour this custard mixture over the panettone, making sure every piece is soaked. I sprinkle the chocolate chips evenly over the top and let the mixture sit for at least 30 minutes to absorb all the delicious flavors.
Once ready, I bake it in the preheated oven for 30–40 minutes, until the custard is just set and the top is golden and crisp. I let it cool slightly before serving — warm, creamy, and full of festive flavor.
Servings and Timing
This recipe serves 6 people and takes about 40 minutes in total — 10 minutes to prepare and 30 minutes to cook.
Variations
Sometimes I like to use brioche or challah instead of panettone for a simpler version. I also enjoy experimenting with add-ins — dried cranberries, orange zest, or chopped nuts make lovely additions. For an extra indulgent twist, I drizzle caramel sauce or a little melted chocolate on top before serving. If I’m making it for a brunch, I skip the chocolate chips and top it with a dusting of icing sugar and some fresh berries.
Storage/Reheating
If I have leftovers, I store them in the fridge for up to 2 days, covered. To reheat, I place portions in the oven at 160°C (320°F) for 10–15 minutes or microwave for about a minute until warmed through. It can also be eaten cold, and it tastes just as delicious. If I’m preparing it ahead, I assemble the pudding up to 24 hours in advance, cover it, and refrigerate until ready to bake.
FAQs
Can I make this ahead of time?
Yes, I can prepare it up to a day ahead, store it in the fridge, and bake it just before serving.
Do I need to use stale panettone?
Slightly stale panettone works best because it absorbs the custard better, but fresh panettone is fine too.
Can I use other bread instead of panettone?
Absolutely — brioche, challah, or even croissants make great substitutes.
How do I know when it’s cooked?
The custard should be just set and the top golden. I gently shake the dish — it should wobble slightly in the middle.
Can I use milk chocolate instead of dark?
Yes, I can use whichever chocolate I prefer — both work beautifully.
Can I make it dairy-free?
Yes, by using plant-based milk, cream, and dairy-free butter.
What can I serve it with?
I love it with a scoop of vanilla ice cream, a drizzle of cream, or a spoonful of custard.
Can I freeze it?
Yes, once baked and cooled, I can freeze portions for up to 3 months. I thaw and reheat thoroughly before serving.
Why let it soak before baking?
This allows the custard to fully absorb into the panettone, giving that perfect soft, creamy texture inside.
Can I add extra flavors?
Definitely — orange zest, cinnamon, or even a handful of raisins make it even more festive.
Conclusion
This Panettone Bread and Butter Pudding is a festive favorite of mine — simple to make yet full of warmth, comfort, and Christmas flavor. The combination of rich custard, soft panettone, and melting chocolate creates a truly indulgent dessert that everyone loves. Whether I’m using leftover panettone or making it from scratch for a special occasion, it’s always a guaranteed crowd-pleaser and the perfect way to end a holiday meal.
This Panettone Bread and Butter Pudding is a warm, indulgent festive dessert made with leftover panettone, creamy custard, and melting chocolate. Easy to prepare and irresistibly rich, it’s the perfect way to bring holiday flavor to your table.
Ingredients
20 g (0.7 oz) unsalted butter, softened
350 g (12 oz) panettone, cut into 3 cm cubes
200 ml (1 cup) double cream
250 ml (1.25 cups) milk (semi-skimmed or full fat)
3 eggs
100 ml (0.5 cup) Irish cream-flavored syrup
50 g (2 oz) caster sugar
50 g (2 oz) chocolate chips (milk or dark)
Instructions
Preheat oven to 170°C fan (190°C/375°F) or Gas Mark 5. Grease the base of a baking dish with softened butter.
Cut the panettone into 3 cm cubes and arrange evenly in the buttered dish.
In a large bowl, whisk together the double cream, milk, eggs, Irish cream syrup, and caster sugar until smooth and well combined.
Pour the custard mixture evenly over the panettone, ensuring each piece is soaked.
Sprinkle the chocolate chips over the top and let the pudding sit for 30 minutes to allow the custard to absorb.
Bake for 30–40 minutes until the custard is just set and the top is golden and crisp.
Let it cool slightly before serving warm with cream, custard, or ice cream.
Notes
Use slightly stale panettone for the best texture.
Substitute panettone with brioche, challah, or croissants for variation.
Add-ins like orange zest, cranberries, or nuts make it even more festive.
For a richer flavor, drizzle caramel sauce or melted chocolate before serving.
Leftovers can be stored in the fridge for 2 days or frozen for up to 3 months.
