Nigella Breakfast Trifle

Right, I’ll admit it — I used to dread panettone season. Every year, some well-meaning neighbour or friend would drop off a massive, beautifully boxed panettone, and I’d smile, say thank you… then shove it to the back of the cupboard like a Christmas jumper from 2003. I never knew what to do with the thing.

Then Nigella — goddess of comfort food and unbothered indulgence — swooped in with her Panettone Bread and Butter Pudding. And suddenly, that lonely Italian loaf became the star of my winter desserts. Rich custard, buttery edges, sweet citrus-soaked bread — it’s lush, warm, and completely transforms leftovers into something downright luxurious.

If you’ve got stale panettone sitting about (or you’re just here because you love bread and butter pudding), you’re in the right place.

Ingredients List

• 300g panettone — stale is perfect. It soaks up the custard without going mushy.
• 50g butter — for greasing and drizzling. Salted works beautifully here.
• 150ml cream — double cream if you’re going all in.
• 150ml milk — I use whole milk for richness.
• 2 tsp vanilla extract or 1 tsp vanilla bean paste — brings warmth and aroma.
• 2 medium or large eggs
• 2 tbsp sugar — caster sugar melts best.
• 2 tbsp chocolate chips (optional) — dark or milk, whichever mood you’re in.
• 2 tsp icing sugar — for dusting just before serving.

How To Make It (Instructions)

1. Preheat your oven to 180°C (170°C fan) / Gas 4.
2. Cube the panettone into rough 1-inch (2.5 cm) chunks. Crusts and all — variety gives texture.
3. Grease a deep baking dish (about 6″ x 8″) with melted butter. Don’t skimp.
4. Layer the panettone cubes in the dish. Try not to eat too many while you’re doing this — easier said than done.
5. In a bowl, whisk together cream, milk, vanilla, eggs, and sugar. Not too aggressively — just until it comes together.
6. Pour the custard mix over the panettone, evenly and slowly. Let it settle for a moment.
7. Gently press the cubes down with the back of a spoon so they soak up the custard. Don’t squash them flat — they need to bounce back.
8. Sprinkle over chocolate chips, if using. They sink a bit and go all melty in the middle — gorgeous.
9. Drizzle the remaining melted butter over any exposed bread bits.
10. Bake for about 35 minutes. The top should be golden and crisp, and the inside set but still jiggly.
11. Let it rest for 10 minutes before serving. Dust with icing sugar and dive in.

(I usually forget the icing sugar. Then remember halfway through eating and do it anyway. Doesn’t matter. Still delicious.)

Common Mistakes

Why is my pudding soggy?
Too much custard or overly fresh bread can do it. Use slightly stale panettone, and don’t drench it — just enough to soak.

Why didn’t my custard set?
It probably needed a bit more baking. Give it a gentle shake — the middle should jiggle, not slosh.

Can I use regular bread instead?
You can, but you’ll miss that citrusy, buttery charm. Brioche or challah are your next best bet.

Have you ever messed this up?
Yes — I once overbaked it until it resembled a sweet frittata. Now I always set a timer (and then another one).

Storage and Reheating Tips

Fridge:
Cool leftovers completely, cover with clingfilm or transfer to an airtight container. Keeps for 3 days.

Freezer:
Wrap tightly in clingfilm and foil or store in a freezer-safe box. Freeze up to 3 months. Thaw in the fridge overnight.

To reheat:

• Microwave: Quickest — about 1 minute per portion. Cover with a damp paper towel.
• Oven: Best texture. 160°C, covered with foil for 15 minutes, then uncovered for 5.
• Air fryer: 160°C for 5–7 minutes — makes the top really crisp.

What To Serve With It

• Vanilla ice cream — classic and cooling next to the warm pudding.
• Pouring cream or custard — Nigella would approve either.
• A tot of Amaretto or Irish cream on the side — if it’s that kind of night.

FAQ Section

Can I make this gluten-free?
Yes, just use a gluten-free panettone (they exist!). The custard stays the same.

Can I prepare it the night before?
Absolutely. Assemble, cover, and refrigerate. Bake fresh the next day — maybe add 5 more minutes.

Do I need to toast the panettone first?
Not if it’s stale. But if it’s fresh and super fluffy, a quick 5-minute toast helps it hold structure.

Can I skip the chocolate chips?
Of course. It’s still fantastic without them — or swap for dried cranberries or chopped nuts.

Try More Recipes:

• Nigella Raspberry And Almond Cake
• Nigella Red Velvet Cake
• Nigella Viennese Biscuits Recipe