Panettone Bread and Butter Pudding

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This, I make every year at Christmas time. It’s become a tradition and a firm family favourite. Needless to say, homemade panettone is best (I make an extra batch for this purpose) but a good shop bought one will do just as well. Likewise, nothing is going to beat a homemade custard, if you’ve never tried it before, now would be a good time! It’s really easy!

I use leftover Christmas pudding , broken up and scattered between the panettone layers. If you don’t have any, just use raisins and/or sultanas like in a normal bread and butter pudding.

I like my bread and butter pudding to be extremely moist but crunchy on top. To that end, I use extra custard, especially as the pannetone soaks it up more than regular bread. I finish it all off with a layer of sugar, caramelised with a kitchen blowtorch. You can use a grill.

Ingredients

500g panettone

about 250g Christmas pudding, if using shop bought, 2 mini ones will do

1 litre custard (click for recipe)

50g butter, or more if you LOVE it

6 tbsp caster sugar (white or golden)

freshly grated nutmeg (optional)

Pannetone aroma (optional but transforms the dish!)

You will need a 12 x 8/30cm x 20cm baking dish or something fairly similar to it sizewise.

 

Method

1. Warm the custard up, if not freshly made, on low heat. Add 5 drops of the panettone aroma to it and mix it up.

2. Slice the panettone up thinly and spread each slice with butter.

3. Arrange the panettone slices in layers, slightly overlapping, butter side up.

4. Scatter the crumbled Christmas pudding all over. Follow with some grated nutmeg, if using.

5. Make another layer up, butter side up, leaving this bare, any topping now would burn.

6. Ladel about three quarters of the custard onto the panettone, lightly pressing down to encourage absorption.  Leave the whole thing for about half an hour, up to three hours if making ahead. Panettone soaks up a lot of custard, so be over generous!

7. Preheat oven to 180C/160C Fan.

8. Top the panettone mix with the rest of the custard and bake in the oven for about 30 minutes. It will look set but will still be wobbly and soft on the inside.

9. Sprinkle the pudding generously with the sugar and place under a hot grill to to glaze. Don’t worry if bits of the panettone get slightly burnt – it adds to the taste! As mentioned, I use a blowtorch for this – it’s more fun!

 

I’ve had this pudding the next day, heated up and to me it still tasted divine but then, I love bread and butter pudding!