Name: Panettone Bread and Butter Pudding Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 450 g gluten free panettone; 75 g unsalted butter (approx, for greasing and spreading the slices); 4 large eggs; 250 ml double cream; 250 ml milk; 100 ml amaretto; 50 g light brown sugar (divided into half for mixture and half for sprinkling); 1 tsp vanilla extract; Icing sugar (for sprinkling)

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Introduction

This Panettone Bread and Butter Pudding is a delicious twist on a classic comfort dessert. Using gluten-free panettone soaked in a rich amaretto custard, it creates a golden, fragrant pudding perfect for cozy evenings or festive occasions.

The image shows several pieces of French toast arranged closely in a white oval baking dish. Each piece has a golden-brown top layer with a slightly crispy texture, speckled with darker spots where the toast has caramelized, and is sprinkled lightly with white powdered sugar. The sides of the toast are soft and slightly yellowish, indicating a fluffy inside. A silver serving spoon is placed upright in the dish, behind the toast. The dish is set on a white marbled surface with a soft pink cloth partially underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 g gluten free panettone
75 g unsalted butter (approx, for greasing and spreading the slices)
4 large eggs
250 ml double cream
250 ml milk
100 ml amaretto
50 g light brown sugar
1 tsp vanilla extract
Icing sugar (for sprinkling)

Instructions

Step 1: Cut the gluten free panettone in half lengthways then slice into 1cm thick pieces. Lay them out in one layer on a tray and leave overnight to go stale, or place in a warm oven (about 50°C) for 30 minutes to dry slightly.
Step 2: Generously grease a rectangular ovenproof dish with butter.
Step 3: Butter one side of each panettone slice, then arrange them slightly overlapping in the prepared dish.
Step 4: In a large jug or bowl, whisk together the eggs, double cream, milk, amaretto, vanilla extract, and half of the brown sugar until well combined.
Step 5: Pour the custard mixture evenly over the panettone slices, gently pressing them down to soak up the liquid. Allow to stand for about 20 minutes while you preheat the oven to 180°C (160°C fan)/Gas Mark 4.
Step 6: Sprinkle the remaining brown sugar over the pudding. Bake in the preheated oven for 35 minutes or until the top is golden brown and the custard is set.
Step 7: Remove from the oven and let the pudding stand for 30 minutes before serving warm. Finish with a light dusting of icing sugar.

Tips & Variations

For a nut-free version, omit the amaretto or substitute with vanilla extract.
If you prefer a less boozy pudding, reduce the amaretto to 50 ml and replace the rest with milk.
Serve with a dollop of crème fraîche or a drizzle of honey for extra richness.
Ensure the panettone slices are slightly stale or dried out to absorb the custard better without becoming soggy.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature until warmed through to keep the pudding’s texture. Avoid microwaving as it may turn the custard rubbery.

How to Serve

The dish shows a close-up of baked bread pudding in a white ceramic baking dish with wavy edges. The bread slices, about three to four layers, are arranged upright side by side, showing golden-brown crusts with darker charred spots and light soft centers, sprinkled generously with white powdered sugar. The texture looks crispy on the edges and soft inside, with some visible bits of raisins or nuts embedded within. The baking dish sits on a pale pink surface with a light dusting of powdered sugar nearby, and a pink cloth with gold trim is partially visible under the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular panettone instead of gluten free?

Yes, you can use regular panettone if gluten is not a concern. The texture and flavor will be similar, but the gluten free version is a great option for those with dietary restrictions.

Can I make this pudding ahead of time?

Absolutely. Prepare the pudding up to step 5, cover and refrigerate overnight, then bake it fresh the next day. This can actually improve the flavors as the custard soaks in fully.