This post may contain affiliate links.
This easy Panettone Bread and Butter Pudding is the ultimate Christmas dessert. It’s festive, fruity and delicious, and we’re adding a hint of our favourite festive tipple Baileys. What’s not to love?!
Bought a panettone this Christmas and haven’t gotten around to eating it? Or have you been gifted one and don’t know what to do with it?
This Panettone Bread and Butter Pudding is a fantastic way of cooking up a dessert that’s both shortcut and homemade.
With a little twist of Baileys and a little chocolate, it’s simply divine.
Why you’ll love this Panettone Bread and Butter Pudding recipe
⭐️ The taste of Christmas in a cosy pud!
⭐️ Easy to prepare in advance
⭐️ Perfect alternative to traditional Christmas pudding
Make-ahead dessert
I LOVE any make ahead dishes, for Christmas Day and around the festive season in general.
We are all short on time and often oven space too, so any dishes that are simple, delicious AND can be made ahead are a win for me.
I wanted to make a festive twist on a great British favourite – Bread and Butter Pudding – and I knew panettone would be the perfect swap for the traditional white loaf used in this recipe.
This Italian sweet bread is packed with aromatic and delicious sultanas, citrus peel, crunchy hazelnut frosting and sugar strands.
Panettone Bread and Butter Pudding Ingredients Notes
- Butter – This is best with unsalted butter
- Panettone – This works very well with slightly stale or leftover panettone. If yours is very soft and fresh, chop it into chunks and leave on a plate covered by a tea towel for a couple of hours until it dries out a little. It’s not vital to do this, it just keeps the texture of the cooked pudding a little firmer
- Mixture – Double cream, milk, 3 eggs and caster sugar
- Baileys – This is fine to leave out if you don’t want it to have alcohol in
- Chocolate chips – Regular chocolate chopped into chunks is fine too. Dark or milk is fine, whichever you prefer
How to make Panettone Bread and Butter Pudding
- Butter the base of a shallow baking dish with butter and add your chopped up panettone.
- Mix the cream, milk, eggs, Baileys and sugar together and pour over the panettone. Sprinkle over the chocolate chips.
- Allow it to soak in well for at least 30 minutes (or longer if you’re making this ahead of time).
- Bake in the preheated oven as per the recipe below, until the egg mixture is just set and the top is golden and crispy.
How to make ahead
Prepare up to the point before you put it into the oven, up to 24 hours in advance. Cover and store it in the fridge until you’re ready to bake. (It may take 5 minutes longer to cook if it’s straight out of the fridge).
Leftovers
In the fridge Keep leftovers in the fridge and reheat in the microwave (or serve cold) for pudding the next day.
Top tips
➡️ Do try to allow time for the pudding to soak before baking. It allows the liquid to sink into every bit of the pud.
➡️ Try to use panettone that is slightly stale or leave yours to dry out a little (this stops the pudding from being mushy).
➡️ Be sure to cook this recipe LOW AND SLOW. The oven needs to be pretty cool to keep the dessert soft and ‘wobbly’. If in doubt, or you think your oven may be on the hot side, turn it down lower than 170℃ and cook for a little longer.
More Christmas dessert recipes…
Desserts
Christmas Wreath Pavlova
Slow Cooker
Slow Cooker Chocolate Orange Pudding
Cheesecakes
Baileys Cheesecake {No Bake}
FAQs
I love it with vanilla ice cream, but you could eat it on its own, or with custard or cream too.
This is usually in abundance to buy in all the regular shops and supermarkets around Christmas time.
It’s a classic British dessert that is said to go back as far as the 11th and 12th centuries and was created as a way of using up stale bread.
A basic traditional recipe involves soaking bread in a dairy and egg mixture and baking it along with spices and sugar to turn it into a sweet dessert.
You can give it a go rather than waste any leftovers, but I wouldn’t make this specifically for the freezer. It’s better enjoyed fresh as it may go a little gloopy when defrosted.
If you do, heat it up well again in the oven.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Panettone Bread and Butter Pudding {Easy Recipe!}
Ingredients
- 20 g Unsalted butter
- 350 g Panettone , See notes
- 200 ml Double cream
- 250 ml Milk, Semi-skimmed or full fat
- 3 Eggs
- 100 ml Baileys Irish Cream
- 50 g Caster sugar
- 50 g Chocolate chips, See notes
Instructions
- Pre-heat oven to 170℃ fan/190℃/Gas Mark 5.
- Butter the base of a baking dish with the butter.
- Chop the panettone into small cubes (about 3cm). Put into a buttered baking dish.
- Mix the cream, milk, eggs, Baileys and sugar together and pour over the panettone. Sprinkle over the chocolate chips. Allow to soak in well for at least 30 minutes (see notes below).
- Bake in the preheated oven for 30-40 minutes until the egg mixture is just set and the top is golden and crispy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can you use the bailey’s cream? I want to try this but i have seen the cream
Making this for the first time. What size dish did you use please?
I made this to take to friends house and everyone including myself thought it was delicious.
I put 50ml extra Baileys in and 50ml less milk. I also put some orange zest in which made it a little more festive too.
So thanks for your easy delicious recipe .
I am going to look at your other suggested recipes too.
Also made this twice – used salted caramel Irish cream liqueur and out Lindt dark chocolate with a touch of sea salt. Oh it’s so good.
Made this twice and both times its been lush. I have left the pannetone in slices instead and used roughly cut white chocolate instead as not too keen on milk or white. Turned out perfect and even my Bailey’s hating partner enjoyed it.