Name: Panettone Bread and Butter Pudding Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: British
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)

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Introduction

Panettone Bread and Butter Pudding is a delightful twist on a classic dessert, using gluten-free panettone for a rich and fruity base. This pudding is creamy, indulgent, and perfect for cozy gatherings or festive occasions.

The image shows several slices of marble cake arranged in a white, wavy-edged dish. Each slice has two main layers: a light golden cake layer and a dark brown chocolate swirl running through the middle and top, creating a marbled effect. The surface of the cake is slightly crumbly with some darker baked spots, and the slices are dusted with a fine layer of white powdered sugar. A metal spoon is placed among the slices, lifting one piece slightly. The dish rests on a white marbled surface. 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 in a single layer on a tray and leave overnight to go stale or dry in a warm oven (about 50°C) for 30 minutes.
Step 2: Grease a rectangular ovenproof dish generously with butter.
Step 3: Butter one side of each panettone slice. Arrange the slices 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 light brown sugar until combined.
Step 5: Pour the mixture evenly over the panettone slices, pressing down gently to help soak up the liquid. Let it stand for about 20 minutes while preheating your oven to 180°C (fan 160°C, Gas Mark 4).
Step 6: Sprinkle the remaining sugar over the top and bake for 35 minutes until the pudding is golden brown and set.
Step 7: Remove from the oven and allow to stand for 30 minutes before serving warm, dusted with a little icing sugar.

Tips & Variations

If you prefer a boozier pudding, increase the amaretto slightly or add a splash of rum instead.
For a nutty crunch, sprinkle toasted almonds on top before baking.
Use regular panettone if gluten is not a concern; it works equally well.
Add fresh berries or dried fruit between the layers for extra flavor and texture.

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. This pudding is best enjoyed fresh but can also be served cold as a chilled dessert.

How to Serve

A close-up view of a white ceramic baking dish containing several layers of twisted, baked pastry with a golden brown color and darker chocolate spots. The pastry is dusted unevenly with white powdered sugar, highlighting the swirls and baked texture. The dish sits on a surface with a white marbled texture, and there is a soft pink cloth with gold trim partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, you can assemble the pudding up to the soaking stage and refrigerate it for a few hours or overnight before baking. Adjust baking time slightly if chilled.

What can I use instead of amaretto?

If you don’t have amaretto, try substituting with brandy, rum, or a non-alcoholic almond extract for a similar flavor.