Panettone Bread & Butter Pudding with Theo Randall

A delicious twist from Brand Ambassador, Theo Randall, on the classic bread and butter pudding, with decadent panettone for the perfect dessert this Christmas.


  • 500g Panettone, cut into 2cm slices 
  • 3 whole eggs 
  • 250ml milk 
  • 175ml double cream 
  • 1 vanilla pod, split  
  • 75g caster sugar 
  • 25g butter for greasing the dish  


  1. Preheat the oven to 160oC, fan assist.
  2. Lightly toast the panettone so it has a little colour. You can do this in a toaster or under the grill.  
  3. When you have all the panettone toasted, layer it overlapping each slice in an earthenware dish that has been greased with butter.  
  4. In a large bowl whisk the eggs, and caster sugar together so the sugar has dissolved, and add the vanilla seeds, milk and cream. Whisk well so all ingredients are combined.  
  5. Pour over the toasted panettone and place the dish in an oven tray that has hot water in it (Baine Marie) and cook for 25 minutes at 160oC, so the creamy custard is just set.
  6. Leave to cool down and serve with a glass of vin Santo and some good ice cream.