Panettone bread and butter pudding recipe
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
- 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
of the reference intake
- 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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