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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

Ingredients

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
1720kj
411kcal 21%
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

Method

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.
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.
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.
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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