Eataly's recipe for panettone and butter pudding

Turn odds and ends of panettone into a gloriously indulgent but super easy twist on the British classic bread and butter pudding 

Panettone recipe | panettone leftovers | panettone and butter pudding

Serves 4

Preparation time 5 mins

Cooking time 20 mins

If you've got some leftover panettone knocking around, firstly, we're impressed. We snaffle the light, fruit-studded Italian Christmas cake up in all of five minutes or less, and that's even when we exercise self-restraint. 

Secondly, we're got a recipe for you. A very delicious one, in fact. And it's very easy to pull together, so if you Christmas Day dessert goes wrong, this could be an easy fix.

This recipe for panettone and bread pudding comes from Eataly, the incredible, immersive Italian food and restaurant market in Liverpool Street, so you know it's a good one.

In fact, forget dessert – we'd even eat this for breakfast...


  • 250g panettone leftovers
  • 50g butter
  • 2 eggs
  • 250ml whole milk 
  • 150g double cream
  • Icing sugar to dust
  • Mascarpone cream (see below)

For the mascarpone cream

  • 250g double cream
  • 175g mascarpone cheese
  • 25g icing sugar
  • Zest of one lemon


  1. To make the mascarpone cream, combine all ingredients in a mixing bowl and whisk until soft peaks form.
  2. Place the panettone leftovers in a baking tray.
  3. Make a mix with the milk, cream, eggs.
  4. Pour the mix on the panettone.
  5. Brush the panettone with melted butter.
  6. Bake at 160°C for around 20 minutes.
  7. Sprinkle with icing sugar.
  8. Serve warm and with a mascarpone cream on top.