Panettone & Custard Pudding


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

You’re probably familiar with the dessert ‘bread & butter pudding’. An English dessert—but also good for breakfast, you know!—made with stale or leftover bread. It is rich but once you taste it you’ll find it difficult to stop. In our restaurant we make a variation on this old recipe by using Italian panettone instead of regular bread, making it slightly lighter.

A dessert for 4–6 people.


  • 150 g (5 oz/¾ cup) pitted and steeped prunes
  • 4 tbsp Amaretto (Italian sweet almond flavoured liqueur)
  • 250 g (8 oz) panettone (Italian sweet brioche-like bread, easily available around Easter, otherwise use sponge cake)
  • 75 g ( oz approx. ½ stick) butter
  • 400 ml (14 fl oz/1⅔ cups) milk
  • seeds from 1 vanilla bean or 2 tsp vanilla sugar
  • 80 g (approx. 3 oz/ cup) sugar
  • 2 eggs
  • 1 egg yolk
  • icing (confectioner’s) sugar to garnish
  • You will also need: two oven dishes, one smaller and another larger.


Heat the oven to 180°C (350°F/Gas 4).

In an oven dish, cover the prunes with the Amaretto. Slice the panettone. Butter the slices and grill them under a hot grill until golden brown. Overlap the bread slices on top of the prunes in the dish.

Heat the milk with the vanilla and sugar in a saucepan until very hot (do not boil). Beat the eggs with the yolks and pour the hot milk into the eggs, while stirring. Pour the egg mixture onto the panettone in the oven dish. Place the dish in a larger dish or roasting tin in the oven and fill the larger dish with hot water until it reaches the rim of the smaller one.

Bake the panettone-custard pudding in an oven for 25 minutes until golden brown and before serving, sprinkle with icing sugar. Serve hot!