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Panettone Bread and Butter pudding with baileys for Christmas dessert with chocolate chips
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4.76 from 33 votes

Panettone Bread and Butter Pudding with Baileys

This easy Panettone Bread and Butter Pudding with added Baileys is the ultimate Christmas dessert. Festive, fruity and delicious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Family Food
Servings: 6 People
Author: Sarah Rossi

Ingredients

  • 20 g Unsalted butter
  • 350 g Panettone See note 1.
  • 200 ml Double cream
  • 250 ml Semi skimmed milk
  • 3 Eggs
  • 100 ml Baileys liqueur
  • 50 g Caster sugar
  • 50 g Chocolate chips See note 2.

Instructions

  • Pre-heat oven to 170C.
  • Butter the base of a shallow casserole dish/baking dish with the butter.
  • Chop the panettone into small cubes (about 3cm). Put into a buttered baking dish.
  • Mix the cream, milk, eggs, liqueur and sugar together and pour over the panettone. Sprinkle over the chocolate chips. Allow to soak in well for about 30 minutes. (See note 3.)
  • Bake in the preheated oven for 30 - 40 minutes until the egg mixture is just set and the top is golden and crispy.

Notes

Note 1 - This works very well with slightly stale or leftover panettone, if yours is very soft and fresh, I tend to chop into chunks and then 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.
Note 2 - Regular chocolate chopped into chunks is fine too. Dark or milk is fine, whichever you prefer.
Note 3 - You can prep up to this step 24 hours in advance. Cover and store in the fridge. Bake as normal when you are ready to serve. (It may take 5 minutes longer to cook if coming straight from the fridge.)

Nutrition

Calories: 516kcal | Carbohydrates: 44g | Protein: 12g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 239mg | Sodium: 336mg | Potassium: 114mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1253IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg