I adore bread and butter pudding and of course with Christmas on the way I had to make it with Panettone. It's so fruity with a smooth homemade custard and has a delicious toasted flavour too. Panettone Bread and Butter Pudding is a wonderful winter dessert or Christmas pudding. It's a family favourite dessert in our house and a brilliant Christmas bake. The Christmas spices in the custard add some lovely warmth and flavour to the finished baked dessert.
5 from 8 votes
Prep Time 45mins
Cook Time 35mins
Total Time 1hr20mins
Medium sized oven proof dish
300mlfull fat milk
300mldouble cream / heavy cream
3tablespoonscaster sugar / superfine sugar
50gsalted buttersoftened plus extra for greasing
To make the custard place the whole milk in a saucepan.
Add in the double cream to the milk.
Slice a vanilla pod in half, scrape out the centre and add the centre and pod to the cream and milk mix.
Place on a medium heat and stir as it comes up to a boil. Take it off the heat before it boils. Allow to cool slightly.
In a bow whisk the eggs and extra yolk with the caster sugar.
Slowly pour the warm milk and cream mixture over the eggs, stirring constantly until smooth.
Grease a large ovenproof dish. I either use melted butter and pastry brush to paint it on or use a piece of kitchen paper with some soft butter I rub over.
Slice the Panettone into chunky slices about 1.5cm thick. I left the crust on as it's so soft and leaves a little crust which adds some crunch to the softness of the final pudding.
Butter each side of the bread.
Lay the slices up in the oven proof dish.
Pour the warm custard mix over the pudding. (remove the vanilla pod)
Grate some orange zest over the top and leave to soak for at least 30 mins.
Heat oven to 180C (160C fan). Bake for 35-40 mins until golden brown.
Serve straight away.
Keep any leftovers in the fridge and eat within a few days.Add chocolate chips or use chocolate panettone to give it a great chocolate taste.Freeze before or after cooking if making it ahead.