Panettone bread and butter pudding
Recipe type: Dessert
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 6
An upmarket bread and butter pudding using up Panettone from the Christmas leftovers. Adapted form the Delia Smith Bread and butter recipe
  • 50g butter
  • 250g panettone cut into 6 slices
  • 2 eggs
  • 142ml carton double cream
  • 225ml milk
  • 1 tsp vanilla extract
  • 2 tbsp caster sugar
  • 3 tbsps mixed peel
  • icing sugar, for sprinkling
  • softly whipped cream, to serve
  1. Preheat the oven to 160C/gas 3/fan 140C and grease a 850ml/1½ pint shallow baking dish with butter.
  2. Cut the Panettone into wedges. Butter the slices lightly with the rest of the butter. Lay the slices slightly overlapping to fill the dish.
  3. Sprinkle the candied peel over.
  4. In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the Panettone.
  5. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
  6. Dust with icing sugar and serve with double cream.
Recipe by Mari's World at