Why This Panettone Brad and Butter Pudding Is a Must-Make

This isn’t your nan’s bread and butter pudding – it’s a fancy, flavour-packed twist that feels indulgent and oh-so Christmassy. With creamy custard soaking through buttery panettone, bursts of tangy marmalade, and pockets of melted chocolate, this pudding takes tradition and runs with it.

Here’s why you’ll love it:

- No Waste, All Taste: Panettone that’s a little dry? Perfect. It soaks up the custard like a dream.
- Chocolate + Orange = Perfection: The dark chocolate adds richness, while the marmalade gives it that citrusy zing.
- Minimal Effort, Maximum Impact: This recipe is ridiculously easy but feels fancy enough for your Christmas table.

Tips for the Perfect Panettone Bread and Butter Pudding

Pick the Best Panettone
Look for a quality panettone with a buttery texture and plenty of fruit. If you’ve got a chocolate chip version, even better – double the decadence!
Marmalade Magic
Choose a tangy, thick-cut orange marmalade for bursts of citrusy goodness. It cuts through the richness and balances the chocolate beautifully.
Custard is Key
Whisk your eggs, cream, and milk until silky smooth. For an extra touch of luxury, use full cream and fresh, free-range eggs.
Dark Chocolate, Always
Go for a 70% dark chocolate – it melts into luscious pockets without being too sweet. You want to complement the panettone, not overpower it.

Serving Suggestions for Panettone Pudding

This pudding is best served warm from the oven, when the chocolate is gooey and the custard is still creamy. Pair it with:

🍦 Vanilla Ice Cream: The cold, creamy sweetness is a match made in heaven.
🥛 Double Cream: For a classic, rich finish.
☕ Espresso or Mulled Wine: Because it’s Christmas, and why not?

Storage Options

If you’ve somehow got leftovers (unlikely!), this bread and butter pudding keeps beautifully.

- In the Fridge: Store in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
- In the Freezer: Freeze portions in airtight containers for up to 2 months. Defrost overnight in the fridge before reheating.

Pro tip: Add a splash of cream before reheating to bring back that creamy texture.

Other Recipes to Try

If you loved this Bread and Butter pudding, here are more dessert ideas to keep the festive spirit alive:

Take a Pic and Share the Love

Made this Panettone Bread and Butter Pudding? I’d love to see your creations! Snap a photo and tag me on Instagram @steph_cooks_stuff. – let’s spread the festive cheer together! 🎅💫

This Panettone Bread and Butter Pudding is the ultimate way to celebrate Christmas flavours while making the most of leftovers. It’s warm, decadent, and packed with the festive magic of chocolate and orange. So preheat your oven, gather your ingredients, and prepare for the compliments to roll in.

Merry Christmas and happy baking! 🎄❤️

Bread and Butter Pudding

Author: Steph de Sousa
Total Time: 1 hour
Yield: 12 1x

Print Recipe

Description

Got leftover panettone? Don’t let it go to waste! Transform it into this rich, chocolatey, marmalade-filled bread and butter pudding. It’s the perfect way to end your Christmas feast – warm, gooey, and absolutely festive. Let’s dive in!

Ingredients

Scale

1 x 750g panettone
6 eggs
300ml cream
300ml milk
1/4 cup sugar
splash of vanilla
200g orange marmalade
200g dark chocolate

Instructions

Rip your panettone into small chunks and pop them into a greased baking dish. Whisk together the eggs, cream, milk, sugar, and vanilla in a bowl until smooth and creamy. Pour this custard mixture over the panettone, making sure every piece is soaking it up.
Take teaspoons of marmalade and tuck them between the panettone pieces. Then, break the dark chocolate into squares and scatter them around – they’ll melt into pure magic.
Bake in a preheated oven at 180°C for 30 minutes or until the custard is set and golden. Serve warm with cream or a scoop of ice cream for the ultimate Christmas dessert.