Description
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.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg
