How to make the best panettone bread and butter pudding

Christmas pudding isn’t for everyone, despite its lofty status. Julia Platt Leonard shares her alternative pudding recipe, giving a British twist to a festive Italian bread

It is thought that the sweet bread was first made in Milan

Christmas pudding is the traditional end to Christmas dinner. There’s no argument there. But what if you were a bit subversive this year? What if – shock, horror – you didn’t follow tradition? What if you didn’t serve up Christmas pudding?

I think – and granted this is the voice of one – that the world as we know it would continue. I don’t think the wheels of commerce would grind to a halt or that your guests would storm out in protest. I could be wrong (do let me know) but I think you can opt out of Christmas pudding.

If you’re feeling devil-may-care, then let me suggest an alternative: panettone bread and butter pudding. Panettone is a sweet bread from Italy that is typically laced with candied lemon and orange with raisins tossed in for good measure.

It usually comes in a dome shape and is a Christmas regular on tables in Italy and other parts of Europe.

It also makes a very handy bread and butter pudding. Slice, layer in a baking pan and bath in a cream and egg mixture. It’s already sweet so you just need to add a simple dusting of demerara sugar and pop it in the oven. You don’t even need to butter the slices of panettone (although you could), as it’s so rich already.

It’s quick, dead simple to make and a nice change. Feeling truly decadent? Whip up some cream laced with a bit of booze and serve alongside. The only thing remaining is to soak the empty pan in the sink before sneaking off for a cheeky nap. Happy Christmas.

Panettone bread and butter pudding

I’ll be honest – you’re going to have some off cuts of panettone from this but that’s not the worst thing in the world. It lasts and is nice for a clandestine nibble when you happen to be passing through the kitchen.

Serves 6

750g panettone
350ml whole milk
100ml double cream
2 eggs, beaten
1 ½ tbsp demerara sugar
Butter to grease the baking dish

Preheat oven to 160C. Butter the bottom and sides of a 26cm round pie or tart dish that is at least 4cm deep.

Place the panettone on its side and slice it into 2-3cm thick disks. Take a 7cm round cutter and cut out circles of panettone from the disks. Place them into the baking dish. Slightly overlap the pieces in a circular pattern with another round added in the centre.

Repeat with a second layer of rounds, trying not to leave any bare spots. If necessary, you can press down the panettone slightly.

Mix the eggs with the milk and cream and pour over the panettone. Make sure all of the bread is coated with the liquid mixture. Allow to sit for around 30 minutes then sprinkle the sugar on top and place in the oven. Bake until the custard is set and the top is nicely browned.

Serve hot on its own or with a lashing of cream.