Nigella Panettone Bread And Butter Pudding

Christmas Day fades into wrappers and wine glasses, and by the time Boxing Day rolls in, there it is again — the looming loaf of panettone. Part majestic, part neglected. Half eaten, slightly stale, still smelling faintly of orange peel and sultanas. No one wants another plain slice with tea. But me? I see potential.

For years, I’ve turned that leftover panettone into a bread and butter pudding. But not the school-dinner kind. No white sliced bread. No sad raisins. This is panettone bread and butter pudding done the Nigella way — decadent, custard-soaked, and just the right side of ridiculous.

Golden peaks, silky vanilla custard, hidden bits of chocolate… It’s the kind of pudding you make in a dressing gown, with the radio on and no real plans except comfort.

Let’s warm the oven and make the most out of what’s left.

Ingredients List

• 300g panettone — better if it’s a bit stale. It drinks in the custard like a sponge.
• 50g butter — melted, for brushing and drizzling. Gives those crunchy golden bits on top.
• 150ml double cream — for richness and that silky spoon-coating texture.
• 150ml milk — just to keep things from getting too heavy.
• 2 tsp vanilla extract — or use 1 tsp vanilla bean paste for those pretty little flecks.
• 2 medium eggs — room temp helps everything mix smoothly.
• 2 tbsp sugar
• 2 tbsp chocolate chips (optional) — little melty pockets of joy.
• 2 tsp icing sugar — for that final snow-dusted finish.

How To Make It

1. Preheat your oven to 180°C (170°C fan) / Gas 4. Let it do its thing while you prep.
2. Slice or cube the panettone into roughly 1-inch pieces. You don’t need precision — rustic is perfect.
3. Melt the butter, then brush a deep baking dish with it (around 6” x 8”). Don’t skimp — it’s flavour and function.
4. Tumble in the panettone cubes. Let them sit slightly uneven; some sticking up to get crispy, others down to soak.
5. In a mixing bowl, whisk the cream, milk, vanilla, eggs, and sugar together until just combined. Don’t over-beat. You’re not trying to make froth.
6. Pour the custard over the panettone. Let it sit for about 10 minutes so the bread can soak up that goodness.
7. Press down gently with the back of a spoon. Not squashing — just helping it absorb evenly.
8. Sprinkle the chocolate chips over the top, if using. (I do. Always.)
9. Drizzle the remaining melted butter over any bits poking out the top. That’s where your golden crunch will happen.
10. Bake for about 35 minutes, until the custard is set and the top is puffed and golden brown.
11. Cool for 5–10 minutes before dusting with icing sugar. It’s best served warm, not scalding.

Side note: One year I rushed it and didn’t let the bread soak. What came out was sweet toast under scrambled eggs. Don’t be me.

Common Mistakes (and How to Avoid Them)

Why is my pudding soggy?
Probably too much custard, or not enough time to soak. Also, overly fresh bread won’t hold up well.

Why did the top burn but the middle stayed raw?
Your oven runs hot. Tent with foil halfway through to protect the top while the centre cooks.

Why is the custard grainy or split?
Too high heat or over-whisked eggs. Be gentle. Low and slow is the way.

Can I skip the chocolate chips?
Of course. The pudding’s luxurious enough without them. But I’m a maximalist.

What if my panettone is really stale?
Even better. That just makes it more absorbent. You’re basically winning.

Storage And Reheating Tips

• Fridge: Cool completely, then wrap well. Keeps 3 days, easy.
• Freezer: Wrap tightly and freeze up to 3 months. Reheat straight from frozen or thaw overnight in the fridge.
• Microwave: One portion, 60–90 seconds on medium. Don’t blast it — you’ll ruin the custard.
• Oven: 160°C, covered in foil, 15–20 minutes.
• Air fryer: Honestly? Works a charm. Crisp top in 5 minutes at 160°C.

What To Serve With It

• Vanilla ice cream — the cold against warm pudding is heaven.
• Pouring cream — classic, effortless, always good.
• A tiny glass of Amaretto or espresso — something bitter to balance the sweet.

I’ve tried it with custard on top, but that feels like putting a duvet on a velvet robe. Too much. Trust the pudding.

FAQ Section

Can I use brioche instead of panettone?
Absolutely. Brioche is soft, rich, and soaks custard beautifully. Just skip the citrusy notes.

Can I make it dairy-free?
Yes — use oat cream and plant milk. Vegan butter works. Just mind your bake time; it may set a bit faster.

Do I need to rest it before serving?
Yes, 5–10 minutes is perfect. It lets the custard finish setting and keeps your tongue intact.

Can I double the recipe?
Totally. Use a larger baking dish and check it around 40–45 minutes in.

Try More Recipes:

• Nigella Sugar-Free Fruit Cake
• Nigella Self-Saucing Chocolate Pudding
• Nigella Semolina Cake