Our Favourite Recipes
Panettone Bread & Butter Pudding

Panettone Bread & Butter Pudding

Panettone at Christmas is a staple in Italy. If you find yourself with too much of a good thing, try this gorgeous bread & butter pudding recipe. Use a high quality choc-hazelnut spread or marmalade for the filling.
Profile Serves: 5
Icon/Time On the table in: 30 mins
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Buon Appetito


  • 250g Classic Panettone, cut into 1cm slices 
  • 200g unsalted butter 
  • 4 free-range eggs
  • 2 egg yolks 
  • 400ml full-fat milk 
  • 400ml single cream 
  • 50g caster sugar 
  • 2 tsp. demerara or soft brown sugar for sprinkling on top 
  • 250ml pouring cream (optional)

For the filling:

  • 200g choose from marmalade or any chocolate & hazelnut spread


1. Preheat the oven to 160°C/140°C fan 

2. Slice the Panettone into 1cm slices. Spread with butter and then sandwich together with your choice of filling. 

3. Lay the sandwiches of Panettone in a 20 x 30cm baking tin or ovenproof dish, overlapping. 

4. Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. 

5. Pour some of the egg mixture over the slices of colomba and allow to rest for five minutes. Repeat a couple more times, until all the mixture is used. 

6. Sprinkle with sugar and bake in the oven for 25-30 minutes, or until brown on top and the sugar has caramelised, but make sure it still wobbles slightly. 

7. Serve with pouring cream and/or add an extra dollop of Crem DeRí as desired. 

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