Panettone Bread and Butter Pudding – Willey’s Weekly Bake 218

This is using up leftover panettone but you could just use bread to make these simple desserts. Makes 4 mini puddings.


  • 4 Slices of bread or panettone
  • 50g of Chocolate or chocolate spread
  • 1tsp of cinnamon
  • 150ml Double cream
  • 50ml Milk
  • 1 Egg
  • 15g Demerara sugar
  • 30g Butter


  1. Firstly melt the butter.
  2. Cut the slices of panettone into small pieces that will fit within your ramekins.
  3. Dip the slices into the butter and then place buttered side down into the ramekins creating your first layer.
  4. In. jug mix your cream, cinnamon, milk, and egg.
  5. Then spread your chocolate over the slices.
  6. Dip your next layer of bread into the butter placing butter side down.
  7. Then fill each ramekin with the cream liquid.
  8. Sprinkle with the Demerara sugar.
  9. Leave for them to soak up the cream liquid for one hour.
  10. Pre-heat the oven to 180 degrees celsius.
  11. Place on baking tray and bake for 20 minutes until golden on top.

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