Panettone Bread and Butter Pudding Recipe
A comforting and indulgent gluten-free Panettone Bread and Butter Pudding, soaked in a luxurious mixture of eggs, cream, milk, amaretto, and vanilla, baked until golden brown and served warm with a dusting of icing sugar. Perfect for a festive dessert or cozy treat.
- Prep Time: 35 minutes (including drying the panettone)
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes (including soaking and resting time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Panettone
- 450 g gluten free panettone
- 75 g unsalted butter (approx, for greasing and spreading the slices)
Cream Mixture
- 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
Finishing
- Icing sugar (for sprinkling)
Instructions
- Prepare the Panettone: Cut the gluten free panettone in half lengthways then slice into 1cm thick pieces. Arrange them in a single layer on a tray and leave overnight to go stale or dry out by placing them in a warm oven at approx 50°C for about 30 minutes.
- Grease the Dish: Generously butter a rectangular ovenproof dish to prevent sticking and add flavor.
- Butter the Slices: Spread butter on one side of each panettone slice then arrange them slightly overlapping in the prepared dish.
- Make the Custard Mixture: In a large jug or bowl, whisk together eggs, double cream, milk, amaretto, vanilla extract, and half of the light brown sugar until well combined.
- Soak the Panettone: Pour the custard mixture evenly over the arranged slices, pressing them gently to soak up the liquid. Let the dish stand for about 20 minutes to absorb the flavors thoroughly while preheating the oven.
- Preheat the Oven: Set the oven to 180°C (fan 160°C) or Gas Mark 4 to reach a perfect baking temperature.
- Bake the Pudding: Sprinkle the remaining sugar over the pudding and bake in the preheated oven for 35 minutes until the top is golden brown and the custard is set.
- Rest and Serve: Remove from the oven and allow the pudding to stand for 30 minutes before serving warm, finished with a light dusting of icing sugar for a sweet touch.
Notes
- If panettone is not stale, drying it in the oven is essential to avoid a soggy pudding.
- Butter one side of the bread slices to add richness and prevent them from drying out during baking.
- Amaretto adds a lovely almond flavor, but can be omitted or substituted with another liqueur or flavoring as preferred.
- Letting the pudding rest after baking helps it set and improves the texture when served.
- This recipe is gluten free when made with gluten free panettone.
Keywords: panettone bread and butter pudding, gluten free dessert, Italian dessert, amaretto pudding, festive pudding
