Alright, I’ll admit it — I wasn’t always sold on panettone. For years, those tall golden boxes would turn up around Christmas like awkward gifts from relatives who didn’t know what else to buy. It felt dry, too perfumed, and honestly? A bit posh in a weird, cardboard way.
But then, one Boxing Day morning — hungover, still in pyjamas, and needing comfort food like I needed oxygen — I made a bread and butter pudding out of it. And bloody hell, it changed everything.
James Martin’s take on this classic is magic. It turns that airy Italian loaf into something silky, rich, custardy… with this soft citrus glow from the orange zest and vanilla. It’s pure comfort but a little cheeky too. Like if your Nan went on holiday to Milan and came back with a tan, a silk scarf, and a bottle of amaretto.
Why You’ll Love It
- Leftovers, solved: Great way to use up stale panettone post-Christmas.
- Velvety, rich custard: The cream-to-milk ratio is chef’s kiss.
- Zingy orange zest: Cuts through the richness with a fresh pop.
- Minimal prep: It’s mostly layering and pouring.
- Feeds a crowd: Perfect for family brunch or lazy winter nights.
- Warm, sweet, and just a bit bougie: Feels indulgent without being fussy.
Ingredients
- 575ml whole milk (don’t skimp with low-fat – it just won’t hit right)
- 575ml double cream (aka heavy cream)
- 1 vanilla pod (split and seeds scraped out)
- Zest of 1 orange
- 4 medium eggs
- 170g caster sugar
- Panettone (thick slices, buttered — as much as fills your dish comfortably)
- Icing sugar, for dusting
How to Make It
Start with the creamy base:
Pop the milk and cream into a saucepan over medium heat. Add the vanilla pod and its seeds, plus the orange zest. Let it just come to the boil — not a raging one, just a gentle bubble. Then turn it off. Let it infuse while you prep the rest.
Whisk like you mean it:
In a large bowl, whisk your eggs and sugar together until pale and fluffy. You want that lightness — it makes the final custard silkier. Slowly pour in the warm cream mixture (vanilla pod removed), whisking as you go.
Build your layers:
Grab a buttered baking dish. Dip each slice of panettone into the custard — let it drink a bit, not drown — and then layer them into the dish. Overlap them slightly, like shingles on a roof. It’ll look rustic and gorgeous.
Soak and settle:
Pour the rest of the custard over the panettone. Let it sit for about 10 minutes so everything soaks up properly. Go make a cuppa. Or eat a bit of leftover pudding from the last batch. I won’t judge.
Into the oven:
Preheat to 160°C (325°F). Place the dish in a larger roasting tin and pour hot water around it to create a bain-marie — that’s just a fancy way of saying “water bath.” It helps cook the custard gently without curdling.
Bake until jiggly:
Sprinkle the top with icing sugar, then bake for 45 minutes. You want the top golden and slightly crusty, but the middle should still wobble like a soft belly.
Cool slightly before diving in:
Let it rest for 10 minutes. This is agony, I know, but it firms up just enough and won’t burn your tongue. (Learned that the hard way.)
Common Mistakes and How to Dodge Them
Why is my pudding watery?
You probably didn’t bake it long enough or didn’t use a bain-marie. The water bath’s key — trust me.
Why did the custard scramble?
The milk might’ve been too hot when you added it to the eggs. Temper it slowly, or you’ll end up with sweet scrambled eggs. Grim.
Mine tastes eggy. What gives?
Usually down to too many eggs or not enough flavour. Make sure the vanilla and orange zest go in — they brighten everything up.
It sank in the middle!
Could be overmixing the custard or layering too heavily. Be gentle, love — it’s dessert, not a wrestling match.
Storage and Reheating
Fridge:
Once cool, wrap well or pop in an airtight tub. Keeps 4–5 days, though it never lasts that long in our house.
Freezer:
Yes! Slice it, wrap in foil, and freeze for up to 3 months. Defrost overnight in the fridge.
To reheat:
Oven’s best — 160°C for 15–20 minutes covered with foil. Microwave works too — just go low and slow, 30 seconds at a time. Air fryer? Sure, if you’re feeling wild. But keep it covered.
Frequently Asked Questions
Can I use leftover brioche instead of panettone?
Absolutely — brioche or challah work beautifully. Just add a bit of orange zest to fake the panettone feel.
Can I make this ahead of time?
Yes — assemble it and let it sit in the fridge overnight, unbaked. Just bring to room temp before baking.
Is it meant to be jiggly in the middle?
Yes! Think crème brûlée — set around the edges but soft and wobbly in the centre.
Can I use extract instead of a vanilla pod?
You can — about 2 tsp of vanilla extract. But the real pod makes it sing.
Nutrition Facts (Per Serving):
- Calories: 350
- Fat: 11g
- Carbs: 56g
- Protein: 5g
- Sodium: 280mg
- Sugar: 31g
Try More James Martin Recipes:
James Martin Panettone Bread And Butter Pudding
Description
A golden, custardy twist on classic bread pudding, this panettone version is silky, citrus-kissed, and deeply comforting — like a warm hug in a baking dish.
Ingredients
Instructions
- Heat milk, cream, vanilla pod, and zest until just boiling. Remove from heat.
- Whisk eggs and sugar until pale, then slowly add warm milk mixture.
- Dip buttered panettone slices into custard and layer into buttered baking dish.
- Pour remaining custard over, let sit 10 minutes.
- Place dish in water bath and bake at 160°C (325°F) for 45 minutes.
- Cool 10 minutes before serving.
- Dust with icing sugar and serve warm.
Notes
- Use quality panettone — it makes all the difference.
- Always bake in a water bath for even, gentle cooking.
- Don’t overfill the custard or you’ll drown the bread.
- Resting before baking improves soak and texture.