Panettone Bread and Butter Pudding

The Panettone Bread and Butter Pudding Recipe Any leftover panettone can be turned into this quick and easy dessert. Try introducing different flavors such as orange zest, chocolate, or dried cherries to the dish before baking.

4 tbsp unsalted butter, softened
9oz (250g) panettone
1½ cups half-and-half, or a mixture of half heavy
cream and half milk
2 large eggs
¼ cup sugar
1 tsp pure vanilla extract

1 Preheat the oven to 350°F (180°C). Use a little softened butter to grease a medium sized, shallow baking dish.

2 Slice the panettone into 1⁄2in (1cm) thick slices. Butter each slice and lay them, overlapping slightly, into the baking dish. Whisk together the half-and-half, or cream and milk, eggs, sugar, and vanilla extract. Pour the liquid over the panettone and then gently press down on top to make sure it has all been soaked in the liquid.

3 Bake in the center of the oven for 30–40 minutes until it is just set, golden brown, and puffed up. Serve warm.

Festive Panettone Pudding Plain panettone can also be spread with a little marmalade and the cream enriched with 1–2 tbsp whiskey and a grating of orange zest and nutmeg.

Panettone Bread and Butter Pudding
Panettone Bread and Butter Pudding
Holiday Recipes
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