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Panettone bread and butter pudding recipe

Panettone bread and butter pudding recipe

3 ratings

The magic of this recipe is you're creating a deliciously indulgent dessert with festive leftovers! Take panettone, mincemeat, nuts and cream and bake up everyone's favourite old-school pud – bread and butter pudding, but with a seasonal twist. Lovely for a treat between Christmas and New Year or any time you fancy a comforting 'afters'. See method

  • Serves 8
  • Takes 1 hr 10 mins
  • 411 calories / serving
  • Vegetarian


  • 40g unsalted butter or brandy butter, softened
  • 425g panettone, cut into 1.5cm thick slices
  • 150g mincemeat
  • 25g pecans or walnuts, roughly chopped
  • 200ml milk
  • 150ml whipping cream
  • 3 medium eggs
  • 2 tbsp caster sugar
  • icing sugar, for dusting (optional)

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    11g 57%
  • Sugars

    28g 31%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 44.4g Protein 7.3g Fibre 2.4g


  1. Use a little of the butter to grease a 1ltr baking dish. Spread one side of each panettone slice with the remaining butter; cut into triangle quarters.
  2. Layer the panettone, buttered-side up, in the dish, adding small dollops of mincemeat and some nuts as you go. Scatter with the remaining nuts.
  3. Preheat the oven to gas 3, 170°C, fan 150°C. Whisk together the milk, cream, eggs and caster sugar in a jug. Slowly pour over the panettone, pressing down gently to ensure the slices are covered in the custard. Leave to soak for 10 mins.
  4. Put the baking dish in a roasting tin big enough to hold it and pour enough just-boiled water into the tin to come halfway up the sides of the dish. Bake for 35-40 mins until crisp and just set in the middle (there should be a slight wobble to the custard). Serve lightly dusted with icing sugar, if you like.

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