Michael’s Panettone Bread and Butter Pudding recipe

December 9, 2024 | Foodie bites | 8 minute read

One of the favourite desserts on The Victoria’s 2024-25 winter lunch menu is the panettone bread and butter pudding. Yes – that’s a bread and butter pudding using panettone rather than bread – and it is truly delicious! The Vic’s Head Chef, Michael Chamberlain, has shared the recipe for this festive take on the traditional pud. So if you’re looking for a new dessert for a yuletide party or for Christmas dinner – or if you’ve received one too many panettone gifts! – why not give this a try?

At The Victoria, Michael and the team pair this with an indulgent whiskey custard, the recipe for which we’ve shared below. However, it would be delicious with a vanilla custard too. 

If you’d like to try the dessert before cooking it yourself, head to The Vic for lunch or dinner. Book your table in advance to avoid disappointment.

Watch the making of the pudding here, or scroll down for the full recipe.

View this post on Instagram

A post shared by The Victoria, Norfolk (@victoriaholkham)

Ingredients for the panettone bread and butter pudding:

For the pudding:

• 2 panettone puddings
• 1l milk
• 6 eggs
• 2 egg yolks
• 100g sugar
• ¼ teaspoon vanilla seed or ½ tsp vanilla extract

For the whiskey custard:

• 75g egg yolk
• 75g sugar
• ¼ tsp vanilla
• 500ml double cream
• 25ml whiskey of your choice

How to make your panettone bread and butter pudding

For the panettone pudding

1. Cut both panettone in half, top to bottom, and slice into 1cm thick slices.
2. Lightly butter each slice and lay it into a lined loaf tin. Each layer should be laid in opposite ways to the previous one. 
3. Bring the milk and vanilla to the boil.
4. Mix the eggs and sugar together in a bowl, then pour the hot milk into the bowl and whisk well.
5. Pour the egg mix over your layered panettone and allow it to soak in.
6. Cover with baking parchment and foil, then bake at 160c for 25-30 minutes.
7. Remove from the oven and foil.
8. Using another loaf tin, or something else to hand, push down the panettone to squash it.
9. Allow it to cool in the fridge until cold and firm.
   

For the whiskey custard:

1. Whisk the eggs and sugar together until pale and fluffy.
2. Bring the cream and vanilla to boil in a pan.
3. Pour a little onto the egg mix and whisk well.
4. Add the egg mix to the rest of the cream in the pan and return it to the heat.
5. Whisk until it starts to thicken.
6. Remove it from the heat and pour into a cold container.
7. Cover it with parchment to stop a skin from forming and chill.
8. Reheat as required.

Want to see Michael in action making this delicious pud? Click here to see our reel on Instagram.

We hope you enjoy making – and eating! – this panettone bread and butter pudding. We’d love to see your photos if you give it a try – you can tag us on Instagram or Facebook.