Panettone (or Pandoro) Bread and Butter Pudding Recipe

Here's a delightful recipe for Panettone Bread and Butter Pudding. On the rare chance you have leftovers, this is perfect for using up your Panettone. And remember, if you have leftover Pandoro cake instead, that works beautifully too! 

A Comforting and Rich Anglo-Italian Dessert

We love a good recipe for leftovers at Carluccio's. Though not an Italian recipe, most Italians would agree that all food is to be valued and that food waste is something of a sin. 

This comforting dessert transforms our festive Italian sweet bread into a rich, creamy, and utterly satisfying pudding. The notes of citrus and candied fruit in the Panettone (or the vanilla richness of Pandoro) infuse the custard for a truly special treat.

Yields: 6-8 servings Prep time: 15 minutes Cook time: 35-40 minutes

Ingredients:

• Approximately 300g Carluccio's Panettone (or Pandoro cake), cut into 2-3cm slices or cubes

• 50g unsalted butter, softened, plus extra for greasing

• 3 large eggs

• 1 large egg yolk

• 75g caster sugar (or slightly less if your Panettone/Pandoro is very sweet)

• 500ml full-fat milk

• 150ml double cream

• 1 teaspoon vanilla extract

• Zest of 1 orange (optional, but lovely with Panettone)

• A pinch of freshly grated nutmeg

• 2 tablespoons demerara sugar, for sprinkling

Equipment:

• 2-litre ovenproof dish (approx. 25x20cm)

• Mixing bowls

• Whisk

Instructions:

1. Prepare the Dish and Panettone: Lightly grease your ovenproof dish with butter. Generously butter one side of each slice or cube of Carluccio's Panettone (or Pandoro). Arrange the buttered slices, butter-side up, in overlapping layers in the prepared dish. Don't worry if it looks a little rustic – it all melts into a delicious mess!

2. Make the Custard: In a large bowl, whisk together the eggs, egg yolk, and caster sugar until pale and well combined.

3. Heat the Dairy: In a saucepan, gently heat the milk and cream over a medium heat until it's just steaming and small bubbles appear around the edges – do not boil. Remove from the heat.

4. Make the Custard: Gradually pour the warm milk and cream mixture into the egg and sugar mixture, whisking constantly to prevent the eggs from scrambling. Stir in the vanilla extract and orange zest (if using).

5. Assemble the Pudding: Carefully pour the custard mixture evenly over the Panettone in the dish. Gently press down on the bread slices with the back of a spoon to ensure they are well submerged and absorb the custard. Let it stand for at least 10-15 minutes (or up to 30 minutes for a richer soak) to allow the Panettone to absorb the liquid.

6. Preheat Oven & Bake: Preheat your oven to 170°C (150°C fan/Gas Mark 3).

7. Bake the Pudding: Sprinkle the top of the pudding generously with demerara sugar and a pinch of freshly grated nutmeg. Place the dish in the preheated oven and bake for 35-40 minutes, or until the custard is set (it should have a slight wobble in the centre) and the top is golden brown and bubbling.

8. Serve: Remove from the oven and let it stand for 5-10 minutes before serving. It's delicious warm on its own, or with a dollop of crème fraîche, vanilla ice cream, or even a drizzle of more custard!

Enjoy this comforting Anglo-Italian sweet, made even more special with Carluccio's finest!