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Michela’s panettone bread & butter pudding

More than 1.1 million people bought the Italian panettone for the Christmas table last year, so Michela is joining with a delicious way to use it. Her rich, creamy panettone bread and butter pudding is a dish you can whip up for friends and family this festive season and it’s great for using up any excess Christmas panettone!

Prostis panettone pudding

Serves 8


25g unsalted butter, at room temperature, plus extra to grease 

6 medium eggs, preferably free-range or organic 

700ml milk

70g caster sugar

450g panettone, cut into 1.5cm slices

4 tablespoons apricot jam or marmalade

Icing sugar, to dust


1. Preheat the oven to 160°C/325°F/gas 3. Grease a 30cm × 20cm ovenproof dish with a little butter.

2. In a bowl, mix together the eggs, milk and sugar until well combined - there's no need to whisk.

3. Butter the slices of panettone, then layer the slices in the prepared dish, overlapping them slightly. Using a sieve to make sure there are no lumps, cover the panettone with the egg mixture.

4. Place the panettone dish in a large roasting tray and place in the oven. Carefully fill the roasting dish halfway up with hot water to create a bain marie. (The hot water will help keep the temperature even during cooking.) Cook for 1 hour, until the egg mixture has set. Remove from the bain marie.

5. Before the panettone cools, warm the jam in a small saucepan over a medium heat. Spread a thin layer over the top of the panettone. Allow to cool a little before dusting with icing sugar.

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Weekdays 10am-12:30pm