If you’ve ever wondered what to do with leftover panettone that’s just a bit stale, I’ve got a total game-changer for you: my Panettone Bread and Butter Pudding Recipe. It transforms that sweet, fluffy bread into a warm, custardy dessert that’s as comforting as it is delicious. Seriously, this pudding is one of those recipes I turn to when I want something cozy and indulgent but without a lot of fuss. Stick with me here, and I’ll walk you through everything you need to know to nail it perfectly every time.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these in your pantry already, so it’s super accessible.
- Transforms Leftovers: If your panettone isn’t fresh enough to enjoy on its own, this pudding gives it new life.
- Custardy and Comforting: The rich vanilla cream soak creates a melt-in-your-mouth texture that’s impossible to resist.
- Ready in Under an Hour: Perfect for last-minute dessert cravings or a cozy weekend treat.
Ingredients You’ll Need
The ingredients for this Panettone Bread and Butter Pudding Recipe are straightforward but work beautifully together to create a rich, fragrant dish. The creamy custard pairs perfectly with the sweet, citrus-kissed panettone.
- Panettone: Choose a good-quality loaf with those lovely citrus and raisin notes; it adds great flavor.
- Milk: Whole milk works best to give that smooth creaminess in the custard.
- Heavy cream (double cream): This is what makes the pudding extra indulgent and silky.
- Vanilla paste: I love using paste instead of extract because the flavor feels more intense and fresh.
- Eggs: They bind everything together, creating that perfect custard texture.
- Sugar: Standard granulated sugar sweetens the custard nicely without overpowering the panettone.
- Lemon zest: Adds a subtle brightness that balances the richness.
- Butter: Softened butter is spread on the panettone slices, helping them caramelize beautifully in the oven.
- Demerara sugar: I use this on top for an irresistible crunchy finish.
Variations
I’m all about making recipes your own, so my Panettone Bread and Butter Pudding Recipe lends itself well to tweaks. Whether you want to switch up the fruitiness or adapt it for dietary needs, it’s quite forgiving.
- Adding dried fruits or nuts: I often toss in extra raisins, chopped almonds, or even a handful of dried cranberries for some extra texture and flavor.
- Chocolate twist: For a richer dessert, sprinkle some dark chocolate chunks between the panettone layers before baking—such a crowd-pleaser in my house!
- Dairy-free option: Swap the milk and cream for coconut milk and use a dairy-free butter alternative to make it vegan-friendly.
- Spiced version: Add a pinch of cinnamon or nutmeg to the custard mixture for a cozy autumnal vibe that’s just magical.
How to Make Panettone Bread and Butter Pudding Recipe
Step 1: Prep Your Oven and Panettone
Start by preheating your oven to 350°F (180°C)—this is the sweet spot for that perfect golden top. While it’s warming up, lightly butter a baking dish around 10 by 7 inches (25x18cm). Then, slice your panettone about ½ inch thick. If your slices are big, I like to cut them into smaller pieces; it helps them fit snugly in the dish and soak up more custard.
Step 2: Make the Warm Cream Mixture
Pop the milk, heavy cream, and vanilla paste into a saucepan and heat over medium-low, stirring occasionally. You want it warm and cozy, but don’t let it boil—that’ll mess with the custard set. When you see steam rising, and it’s just about to simmer, take it off the heat.
Step 3: Whisk Eggs, Sugar, and Lemon Zest
In a bowl, beat together your sugar and eggs until the mixture lightens a bit and looks glossy—that tells you the sugar’s dissolving well. Then stir in the fresh lemon zest; the aroma makes this step one of my favorites. Set this aside while you get ready to combine.
Step 4: Butter and Layer the Panettone
Spread softened butter on one side of each panettone slice. You can do both sides if you’re feeling extra decadent. Then layer the pieces in your prepared dish, slightly overlapping them so every nook is filled. This helps the custard soak evenly into each bite.
Step 5: Temper the Eggs and Pour Over Bread
Now, this tempering step is crucial to avoid scrambled eggs. Slowly pour a few spoonfuls of the warm milk mixture into the egg mixture while whisking vigorously. Keep adding the warm liquid bit by bit until it’s all incorporated. This step warms up the eggs gently. Then pour the custard mixture evenly over the layered panettone, making sure all pieces get a nice soak.
Step 6: Add Sugar and Bake
Sprinkle the demerara sugar over the top for a lovely crunchy finish. Pop the dish in the oven and bake for 30 to 35 minutes. You’re looking for a lightly golden, gently crisp top that wiggles slightly in the center. Trust me, the smell filling your kitchen here will have you counting down the minutes!
Serve it warm for the ultimate cozy treat.
Pro Tips for Making Panettone Bread and Butter Pudding Recipe
- Use Slightly Stale Panettone: Fresh panettone might get too soggy; a day or two old is perfect for soaking up custard without falling apart.
- Don’t Overheat the Cream Mixture: I learned this the hard way—boiling kills that silky texture, so go slow and low with the heat.
- Temper Eggs Carefully: Whisking in the warm milk gradually prevents scrambling and ensures the custard sets soft and smooth.
- Watch Your Bake Time: Overbaking can dry it out; aim for a set custard with a golden, slightly crisp top—that’s just right!
How to Serve Panettone Bread and Butter Pudding Recipe
Garnishes
I love dusting this pudding with a little powdered sugar or a drizzle of honey for extra sweetness. A spoonful of crème fraîche or mascarpone on the side adds a lovely tang, which balances the richness beautifully. Fresh berries also bring a fresh pop that pairs wonderfully with the custard flavors.
Side Dishes
I usually serve this warm pudding as a dessert on its own, but if you want to get creative, a cup of strong coffee or a lightly spiced chai tea is my go-to pairing. It’s also great alongside a scoop of vanilla bean ice cream when you want to go all out.
Creative Ways to Present
For special occasions, I sometimes bake individual portions in ramekins, topping them with a sprinkle of nuts and a drizzle of caramel sauce right before serving—it feels fancy but is really easy! Another fun way is layering it in clear glass dishes for a beautiful presentation of the panettone and custard layers.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (yay!), store them covered in the fridge for up to 2 days. I wrap my dish with cling film and reheat only the portion I want to enjoy to keep it fresh.
Freezing
I’ve successfully frozen this pudding by portioning it into airtight containers before baking or after cooling. Freeze for up to a month. When ready to eat, thaw in the fridge overnight and reheat gently.
Reheating
To reheat, pop your portion in a 325°F (160°C) oven for 10-15 minutes or microwave it in short bursts, covering loosely to retain moisture. I prefer the oven method—it revives that crisp top better.
FAQs
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Can I use bread other than panettone for this pudding?
Definitely! While panettone gives a special sweet, citrusy touch, you can use brioche or challah for a similar rich and tender pudding. Just make sure the bread is a bit stale to soak up the custard well.
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How do I prevent the pudding from becoming soggy?
Butter the bread slices before soaking and layering in the dish; this creates a slight barrier to keep the top crisp. Also, avoid adding too much liquid at once and watch your baking time closely to maintain texture.
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Can I prepare this pudding in advance?
Yes! You can assemble it the night before, cover it, and keep it refrigerated. Just bring it to room temperature before baking to ensure even cooking.
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What’s the best way to serve leftovers?
Reheat gently and serve warm with a dollop of cream or ice cream. Adding fresh fruit or a drizzle of honey instantly refreshes leftovers.
Final Thoughts
I absolutely love how this Panettone Bread and Butter Pudding Recipe turns humble leftover bread into a soul-soothing dessert that feels like a warm hug. It’s easy enough for a weekday treat but special enough for holidays or gatherings. The simple ingredients, the fragrant custard, and that golden caramelized top always make my family go crazy, and I’m confident you’ll feel the same. So, next time you have panettone sitting around, give this pudding a try—you won’t regret it!
Print
Panettone Bread and Butter Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
A delicious and comforting Panettone Bread and Butter Pudding that transforms leftover panettone into a rich, creamy dessert with a golden, crisp top. This easy-to-make pudding combines the flavors of vanilla, lemon zest, and buttery bread soaked in a luscious egg and cream custard, baked to perfection.
Ingredients
For the Bread and Butter Pudding
- 8 oz panettone
- 2 tbsp butter, softened (approximate, may want slightly more)
- 1 tbsp demerara sugar (or other coarse sugar)
For the Custard
- 1 cup milk
- 3/4 cup heavy cream (double cream)
- 1 tsp vanilla paste
- 2 eggs
- 2 tbsp sugar
- 1/2 lemon zest (zest from 1/2 lemon)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (180°C). Lightly butter a baking dish about 10in x 7in (25cm x 18cm) to prevent sticking and add flavor.
- Slice Panettone: Cut the panettone into slices about 1/2 inch (1.2 cm) thick. If slices are large, cut them into smaller pieces to fit more easily in the baking dish.
- Warm Milk Mixture: Place the milk, heavy cream, and vanilla paste in a saucepan. Warm over medium-low heat, stirring occasionally, until warm but not boiling. Remove from heat once sufficiently warm.
- Prepare Egg Mixture: In a bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture becomes slightly paler and glossy. Stir in the lemon zest, then set aside.
- Butter Panettone: Butter one side of each panettone slice (both sides optional) and layer them slightly overlapping in the prepared baking dish, filling the dish evenly.
- Temper Eggs: Gradually add a small amount of the warm milk mixture into the egg mixture while whisking rapidly to avoid curdling. Continue adding the milk mixture in small increments, whisking constantly until fully incorporated.
- Soak Panettone: Pour the tempered egg and milk custard evenly over the panettone pieces, ensuring each slice absorbs some of the liquid.
- Top and Bake: Sprinkle the demerara sugar evenly over the top of the pudding. Bake for approximately 30 to 35 minutes, until the top is gently golden and slightly crisp.
- Serve Warm: Remove from the oven and serve warm for the best flavor and texture.
Notes
- This dessert is a wonderful way to use up leftover panettone, making it both economical and delicious.
- The soft buttering of the panettone slices adds richness and helps create a moist, tender pudding.
- Tempering the eggs with warm milk mixture prevents scrambling and ensures a smooth custard.
- Demerara sugar adds a pleasant crunch and caramelizes on top for a lovely texture contrast.
- Best enjoyed warm, but leftovers can be gently reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 631 kcal
- Sugar: 38 g
- Sodium: 390 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 240 mg
