It is just possible that you still have Panettone leftover from Christmas. If you do, like me, and are fed up with eating it (it could happen!) and are wondering what exactly to do with it, this is a great way to use it up. Panettone pudding is a rich version of a traditional bread and butter pudding and is delicious, particularly in cold weather. As we are finally getting the cold weather we were promised months ago, it’s the perfect dessert for a weekend treat.
Panettone is already quite sweet but you still need to add a little sweetness, just to avoid it tasting more like an omelette than a pudding. I used agave nectar instead of cane sugar in an attempt to feel more virtuous about its calorie content. For a traditional bread and butter pudding you need to butter the bread: panettone is already enriched and the custard in the dessert contains cream so I didn’t bother buttering it as well. I did use butter to grease the dish though.
This recipe should make enough for three or four people, depending on how hungry they are: for a version that makes a larger dish try this recipe from a couple of years ago.
½ teaspoon of vanilla extract
1 to 3 tablespoons agave nectar, depending on taste
Butter or grease a small-ish oven proof dish. I used an oval dish, approximately 9″ x 6″.
Set the oven to 180ºC.
Slice your panettone:
In a separate bowl or jug mix together the cream, milk, eggs, vanilla and agave nectar.
Use about a third of your panettone to line the base of your prepared dish:
Pour over about a third of your cream and milk mixture:
Use the rest of the panettone and cream mixture to make two more layers, finishing with the cream mixture.
Leave it to sit for a little while to soak up the mixture before baking.
Bake for around 30-40 minutes, until well browned, puffed up and set in the centre.