Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Panettone bread and butter pudding recipe

5 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.

See more Bread and butter pudding recipes