Dolce di Panettone e Burro

Panettone Bread and Butter Pudding

Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

As far as I know this has never been an Italian dish; instead it seems to have been invented simultaneously by various cooks around the world, not least by my colleague Richard Whittington. You will need an ovenproof dish with 5 cm high edges. Porcelain or enamelled cast-iron is best.


  • ½-⅓ of 1 Panettone
  • 100 g unsalted butter
  • 500 ml double cream
  • 170 g caster sugar
  • 500 ml milk
  • 4 eggs
  • 2 tbsp raisins soaked in grappa (several days before)


    Cut the panettone in half and then slice into 1 cm slabs. Butter these and butter the ovenproof dish. Mix the cream, sugar, milk and eggs thoroughly to a custard. Scatter the base of the dish with a few raisins then arrange the slabs of buttered panettone on top, overlapping like roof tiles. If you have not got enough slices from a ½ panettone to fill the dish, cut and butter some more. (Hence the rather vague quantity given above.) When the dish is covered by the layers of overlapping slices, stop and insert more raisins. Pour over all the custard mix, and poke about a bit until you are sure the liquid has penetrated under the slices. Leave to soak for 1 hour. The panettone will by this time have absorbed some of the liquid.

    Preheat the oven to 150°C/300°F/Gas 2. Find a larger dish into which your prepared pudding will fit, and put it in. Place in the oven and then half fill the outer dish or bain-marie with water. Bake for 35 minutes or so until firm but pliant to the touch. The top should be brown and slightly crusty.

    This is best served at room temperature, 1–2 hours out of the oven. I have been known to scatter the top with icing sugar and brown further under the grill.