Panettone Bread & Butter Pudding

I'll admit it - the photo could be a lot better. What's my excuse? My children were crowding around urging me to hurry up & take the photo :). After the photo was taken the pud was quickly consumed. 

There are heaps of panettone bread & butter pudding recipes on-line, probably squillions. Not so for the gluten free variety. If you want to check out some other bread & butter pud recipes Jamie Oliver makes a Panettone bread & butter pud and a Bonkers Bread & Butter Panettone pudding tart (what a mouthful but what a lovely mouthful).   


One of the Panettone Inspired Bread loaves

4 Eggs

50 g Sugar

5 - 10 g Vanilla extract

Orange zest

175 g Thickened cream

500 g Milk

50 - 100 g Dark chocolate chips


Turn oven on to 160 C. 

Cut the panettone into slices & butter one side. Place slices, butter side up, into an ovenproof dish (2L capacity). 

Scatter the dark chocolate chips on & around the bread.

I usually whisk together the eggs, sugar, vanilla, zest, cream & milk (egg mixture) then pour it all over the bread. Some people swear by soaking the bread first with 1/2 the egg mixture for 10 mins & then pouring on the rest. In our household most of the time making a bread & butter pud is a last minute decision so to speed up the baking process I microwave the egg mixture for a bit to make it warm then pour it on the bread. 

Stand dish in a roasting pan, with enough boiling water to come halfway up the side of the dish. 

Bake for ~30 mins if the egg mixture was slightly warm, otherwise bake for ~40 - 45 mins until the custard is just set. 

Serve with cream and/or ice-cream.

Simply enjoy!