Panettone Bread and Butter Pudding

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Bread and butter pudding has enjoyed something of a renaissance in recent times. In this recipe the bread element has diminished and been replaced with panettone, the light and delicious dome-shaped Italian yeast cake studded with candied orange and lemon peel and sultanas. Panettone is traditionally eaten at Christmas, but is available all year round from Italian delicatessens. It is difficult to cut when fresh, as it is so spongy; cut the panettone in half the day before cooking to allow it to dry out slightly.

The milk has been enriched with cream and eggs to make a smooth custard and extra sultanas are plumped with grappa to give a distinctively Italian kick to the finished amalgamation. If you don’t have grappa (an eau-de-vie made from the pulp left after crushing muscat grapes for wine), use brandy or dark rum.

It is a good idea to keep some raisins in a jar of grappa or brandy in the kitchen. They make a nice addition to a lot of dishes, savoury as well as sweet.