Blogmas Day 27: Use Up That Leftover Panettone With This Festive Recipe


Image result for panettone bread and butter pudding

Hey Lovelies, 

Growing up Italian means that there is always something we have to have on our Christmas shopping list. The all-important panettone. Each year, my dad would go out and find the one that reminded him of home. Bringing it back for all of us to enjoy. Whether it be as it is, toasted or warmed up with a splodge of vanilla ice cream in the middle of a slice.

Years have passed with this happening, but now I see more recipes going around, with inventive ideas on how to make the most of the classic Italian dessert. With many of us probably having lots of it leftover too, it is always fun to see how you can reuse it in a fancy new recipe.

Below is one of the ones I use when it comes to making sure that none of it goes to waste. It is a bit of a mixture of both the English side of my family and the Italian. Panettone Bread and Butter Pudding. A blend of pure perfection in my eyes. Enjoy:


  • 50g Butter
  • 250g (About 5 Medium Slices) Leftover Panettone 
  • 2 Eggs
  • 142ml Carton Double Cream
  • 225ml Milk
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Caster Sugar
  • Icing Sugar, For Sprinkling (Optional)
  • Softly Whipped Cream or Ice Cream, To Serve (Optional)


  • 850ml/1½ pint shallow baking dish
  • Bread Knife
  • Table Knife
  • Mixing Bowl
  • Whisk
  • Large Roasting Tin


  1. Preheat the oven to 160C/ 140C fan/ gas 3. Line and grease the baking dish with a little bit of the butter.
  2. Using a bread knife, cut the leftover panettone into wedges with the crusts still on.
  3. Switch to using the table knife and butter each slice lightly with the rest of the butter. Then cut each slice in half and arrange in the dish, with the buttered side up. Put to one side.
  4. Take the mixing bowl and in it whisk the eggs, double cream, milk, vanilla extract and caster sugar together until combined. 
  5. Once ready, pour the mixture evenly over the panettone in the baking dish.
  6. To prevent spills, place the dish into a large roasting tin and pour hot water around it. This should be about 2.5cm deep and will help the dish cook.
  7. Cook the dish for around 35 minutes, until it is just set, yellow inside and nicely browned on the top. 
  8. Leave to cool or eat warm with a dusting of icing sugar on top and a yummy option of whipped cream, ice cream or even custard. You know what it is Christmas, use up that leftover brandy cream if you want to. 

The perfect recipe to prevent waste but to give friends, family members or even just yourself that festive feeling all over again. Plus, it is great for the entirety of winter to keep you warm inside! 

Joey X

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