Recipe: Transform Leftover Panettone into a Deliciously Comforting Bread and Butter Pudding

Christmas may be over but the sweet treats are still hanging around. I was given a couple of panettones over the festive break and I'm sure I'm not the only one who hasn't a clue what to do with them. So I did some investigating and found a recipe from the BBC Good Food website. It's really simple and will transform your panettone into a creamy, comforting bread and butter pudding that's really quite delicious.

Panettone Bread and Butter Pudding

This recipe serves 8 as I had some friends round to help me eat it. Unfortunately they didn't eat as much as I hoped so if you don't want to be eating it for the rest of the month like I have, you could halve the quantities in the ingredients below. You'd still have plenty to enjoy.

So gather your leftover panettone (500g to be precise) and let's create this creamy, tasty pud to see you through a cold winter's day.


  • 500g panettone (stale or fresh - works either way)
  • 100g butter, softened
  • 4 eggs
  • 280ml double cream 
  • 450ml semi-skimmed milk (or dairy free alternatives)
  • 2 tablespoons sugar (optional as the pannetone is quite sweet anyway)
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)


  1. Preheat your oven to 160°C / 140 °C Fan. Grease an oven proof dish using a little of the softened butter, preferably one that's deep enough to hold the panettone comfortably.
  2. Slice the panettone into wedges and spread the softened butter evenly over one side of each panettone wedge. This adds the buttery richness to the pudding.
  3. Arrange the wedges in a single layer in the oven proof dish. You can leave smaller pieces whole, but bigger bits might need some breaking up to fit.
  4. In a bowl, whisk together the eggs, cream, milk, sugar, vanilla extract, and salt (if using). Pour the custard mixture over the panettone, ensuring it reaches all areas.
  5. If you don't have any time constraints, let the pudding sit for 15-20 minutes, allowing the bread to soak up the custard. This ensures a beautifully even texture.
  6. Bake for 35-40 minutes, or until the custard is set and a golden crust forms on top. 
  7. Let the pudding cool slightly before serving. Dust with icing sugar for an extra touch, and serve with a little bit of cream on the side if you want to make it even more indulgent.
  8. Enjoy the warm, comforting taste of leftover panettone transformed!

Feel free to customise your own panettone bread and butter pudding. You could add cinnamon or nutmeg or some chopped nuts. I used a chocolate covered one which worked really nicely for a chocolatey taste. But I still have a more traditional one with raisins and orange peel. And I know what I'll be turning that into in a couple of weeks!

Don't forget to serve your pudding on a nice plate or bowl - and use a nice jug for pouring your cream - all adds a lovely touch to your table of delights.


Amateur Baker / Founder of Jin Designs