Panettone Bread and Butter Pudding Recipe

Name: Panettone Bread and Butter Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup pitted prunes, chopped; 4 tablespoons grappa; 1/2 pound panettone, brioche, or challah, cut lengthwise into 1/3-inch-thick slices; about 3 tablespoons unsalted butter, softened; 3 cups milk; 1 vanilla bean, split lengthwise; 3/4 cup granulated sugar; 3 whole large eggs; 3 large egg yolks; confectioners' sugar

Servings: persons

1
In a small saucepan, macerate prunes in grappa 30 minutes.
2
Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish.
3
Preheat broiler.
4
Lightly butter one side of panettone slices and trim crusts if desired.
5
Cut into 3- to 4-inch squares and halve squares diagonally to form triangles.
6
Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute.
7
Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish.
8
Pudding may be prepared up to this point 6 hours ahead and kept covered.
9
Preheat oven to 400F.
10
In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat.
11
Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds.
12
In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking.
13
Ladle custard evenly over toasts and set dish in a larger baking pan.
14
Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set.
15
Remove dish from water batch and cool pudding to warm or room temperature.
16
Just before serving, dust pudding with confectioners' sugar.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup pitted prunes, chopped, 4 tablespoons grappa, 1/2 pound panettone, brioche, or challah, cut lengthwise into 1/3-inch-thick slices, about 3 tablespoons unsalted butter, softened, and more.

Yes, Panettone Bread and Butter Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panettone Bread and Butter Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions