Panettone Pudding Recipe: A delicious treat.

If you’re like us, you love Panettone pudding. You’re also probably looking for the perfect Panettone pudding recipe. Well look no further, we’ve done the searching for you. We actually found this recipe a while ago but we made some tweaks to the ingredients and the actual recipe itself. My girls and I love cooking this together, my oldest is 12 and my youngest is 4, but I try to get them both active and helping out in the kitchen.

I’ll put the method below so you can have an easy reference point, then I’ll tell the story of how each step went for my girls and I. There are a few things that happened, some funny, some silly, and some helpful. Good luck baking!

Panettone Pudding

What You’ll Need:

  • 50 grams of butter, you can soften it if preferred
  • 5-8 average/medium slices of panettone
  • 2 eggs, we prefer brown eggs but science says it doesn’t matter
  • 142ml carton of cream (double)
  • 225ml of milk, we recommend whole milk
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of caster sugar
  • Icing sugar to sprinkle on the pudding
  • Softly whipped cream, used when serving
Baking Instructions:
  • Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
  • Cut 250g panettone into wedges, leaving the crusts on.
  • Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

  • In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
  • Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top. 
  • Dust with icing sugar and serve with spoonfuls of whipped cream.


 

‘The Great Panettone Pudding Recipe Adventure’

Cooking with my girls is always a blast. We didn’t take any pictures this time but here is a journal of the fun things that happened during each step of the recipe.

Step One: Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
This is is Kaley’s favorite part. We always let her turn on the stove and butter the dish. We tell her the oven is magic and we make her say ‘abrakadabra!’ when we turn it on. Without a doubt the highlight of this step was when Kaley was buttering the dish and pushed a little ‘too hard’ and ended up shooting a stick of butter across the kitchen.
Step Two: Cut 250g panettone into wedges, leaving the crusts on.
While Kaley is buttering the dish I get Haley started on cutting the Panettone into pieces. She’s almost a teenager so I’m not nervous when she holds the knife but she’s also a giant dork and likes to pretend it’s a lightsaber. I’d like to take this opportunity to give credit where credit is due since her pieces we almost exactly the same size. I caught her cutting off one of the crusts to eat. Sneaky. But I don’t blame her, it’s delicious!
Step Three: Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.

I’m sure you can imagine the scenario that followed. We were like a little factory, except with more lightsaber noises. I helped Haley butter the slices while Kaley, with her bread knife lightsaber cut each one in half. We let Haley arrange them on the pan. She took it extremely seriously. Each piece had to be arranged ‘perfectly’ - we were standing there for 5 minutes while she did it. I admit, it was hilarious, but definitely not the fastest way to make Panettone pudding , that’s for sure.
Step Four: In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
Yeah. Mom did this part. I want to involve my girls but I’m not going to tempt fate and give a four year old an egg. We did this once and I’ve never witnessed so many eggshells fall into a mixture before. It was almost impressive.
Steph Five: Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top. 
I let Kaley fill and pour the water and put the tray in the oven. We watched Netflix while we waited.Haley got to choose and picked Paw Patrol (yay….) so I accidentally ended up taking a nap on the couch.
Steph Six: Dust with icing sugar and serve with spoonfuls of whipped cream.


 

Luckily the timer woke me up. This is always everyone’s favorite part. After dusting it with the icing sugar (fairy powder!) we let it sit for a little while and poured three big glasses of milk ready for dipping. We waited until it cooled down then could finally eat it. I loved it, the girls loved it, and when we were done it was time to let them clean up.