Slices of panettone bread layered in a white oval bowl with a red and white napkin next to it on a wooden board

Panettone Bread and Butter Pudding with Marsala

40 minutes

Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Happy Christmas.

In a way I'm very glad that the delectable Italian raisin and fruit bread, called Panettone, only comes in to the house at Christmas I absolutely love it and keep taking sneaky slices.

It makes a splendid festive version of bread and butter pudding, like this.

The Delia Online Cookery School: Watch how to make other recipes with bread in our video. Just click the image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Freezing Panettone Pudding

Asked by: Vasviye Shirley

Panettone Bread and Butter Pudding Can this pudding be frozen?

Answered by Lindsey: Hello, Yes, it can be cooked then frozen in its pudding basin. Securely wrap the basin in foil before freezing. To reheat, remove the packaging and follow the instructions for covering with a foil lid in the recipe. Defrost overnight in the fridge and then steam it for an hour to heat through. Kind regards Lindsey

Cooking Panettone bread and butter pudding

Asked by: Mel

I've read it's a good idea to cook bread and butter pudding in a water bath and wondering whether to do this with the panettone bread and butter recipe.

Answered by Lindsey: Hello, Delia’s recipes for bread and butter puddings are soft inside and have a crunchy topping. Cooking it in a bain marie will give a smooth set custard but the top will not be crisp. You can cook it either way, it just depends on what you prefer. Kind regards Lindsey

Making Panettone Bread and Butter Pudding ahead

Asked by: Twinkle Toes

Hi Lindsey, I have 'discovered' a large (1Kg) panettone I put away at Christmas and forgot about! I've checked it and it looks absolutely fine so I'd like to make Delia's Panettone Bread and Butter Pudding wth Marsala at the weekend, but there will be 8 people at lunch. Can I just double the recipe in Happy Christmas? If so, what size dish should I use, and would it be all right to prepare it as far as the final 50 minutes cooking time in the morning, or is it something that needs to be made and cooked right away? Thank you.

Answered by Lindsey: Hello, Yes you can just double the recipe. I haven’t tested it but you need a large ovenproof dish that’s about 5cm high. It may not need a capacity as much as 3L. You can prepare it ahead (even a few days ahead if kept covered in the fridge) but don’t pour the egg mixture over. Just layer up the buttered panettone, soaked raisins and candied peel in the buttered dish and cover it with cling film and keep it in the fridge & make up the cream/egg mixture and keep it covered (or in a lidded container) in the fridge too. Then an hour or so before you are ready to bake the pudding, remove the dish and the egg mixture from the fridge to allow them to warm up a bit then just before you are ready to put it in the oven, give the egg mixture a whisk before you pour it over the panettone and grate over the nutmeg. It might need another 10 minutes or so in the oven for the center to set. Best wishes Lindsey

Method

Begin by putting the raisins in a small saucepan with 50ml of the Marsala and bring them up to simmering point, then remove them from the heat then leave to soak and cool for about 40 minutes.

Meanwhile preheat the oven to 180C, gas mark 4. Then butter the slices of panettone and cut each one into quarters measuring about 6cm (if you are using the small panettone, just halve them). Now arrange a single layer of slightly overlapping slices in the prepared dish, saving all the nicest-looking pieces for the top. Next drain the raisins and reserve the liquid.

Sprinkle half the raisins over the panettone, and all of the candied peel. Now arrange the remaining slices of panettone on top, overlapping them attractively so the crusts are prominent, then sprinkle with the remaining raisins. Next, in a large glass jug (it will need to be more than 570ml), measure out the milk, double cream, the remaining 100ml Marsala and the Marsala juices from the raisins.

Now use a mini-whisk to whisk the caster sugar, lemon zest and beaten eggs. Then pour the whole lot over the panettone and grate the nutmeg over the top. Pop the dish on a baking tray and bake for 50 minutes until the top is crisp and golden and the pudding is puffy and set in the centre. Leave it out of the oven to settle for 10 minutes, then serve with some chilled pouring cream.

Not sure what Marsala is? Read Travels with Delia to find out