Panettone, the iconic Italian Christmas bread, is loved for its soft, airy texture and rich, buttery flavor. But what happens when you have leftover Panettone after the holiday season? Instead of letting it go to waste, turn it into a delicious Panettone bread and butter pudding—without using cream!
This recipe is perfect for those who want a lighter, yet still indulgent, dessert. By swapping cream for milk, you get a silky-smooth custard that perfectly complements the buttery richness of Panettone. Whether you’re looking for a cozy winter treat or a simple way to repurpose leftover holiday bread, this pudding is the answer.
In this guide, you’ll find:
- A step-by-step Panettone bread and butter pudding recipe with no cream
- Pro tips for the best texture and flavor
- Storage, reheating, and serving suggestions
Let’s get baking!
Ingredients
To make this creamy yet cream-free pudding, you’ll need:
| Ingredient | Quantity | Notes |
| Panettone | 300g (about half a loaf) | Stale Panettone works best |
| Eggs | 3 large | Provides structure to the custard |
| Milk | 500ml | Whole milk preferred for creaminess |
| Sugar | 75g | Adjust to taste |
| Vanilla extract | 1 tsp | Enhances flavor |
| Ground cinnamon | ½ tsp | Optional, but adds warmth |
| Nutmeg | ¼ tsp | Freshly grated for best taste |
| Butter | 20g (for greasing & topping) | Can be substituted with margarine |
| Optional add-ins | Raisins, orange zest, chocolate chips | Customizable flavors |
Ingredient Notes:
- Why no cream? Many traditional bread puddings use heavy cream, but milk alone creates a lighter, yet still rich, custard.
- Using stale Panettone? Stale bread absorbs custard better, leading to a firmer texture. If your Panettone is fresh, toast the slices lightly.
Step-by-Step Instructions
Step 1: Preparing the Panettone
- Preheat your oven to 170°C (340°F).
- Lightly grease a medium baking dish with butter.
- Cut the Panettone into thick slices or chunks. If you prefer a richer texture, butter each slice lightly before placing it in the dish.
Step 2: Making the Custard Mixture
- In a large bowl, whisk the eggs and sugar until well combined.
- Add the milk, vanilla extract, cinnamon, and nutmeg, then whisk until smooth.
- Pour the custard over the Panettone slices, making sure they are well soaked. Let it sit for about 10 minutes to absorb the liquid.
Step 3: Assembling and Baking
- Arrange the soaked Panettone slices in the greased dish. If using raisins, chocolate chips, or zest, sprinkle them between the layers.
- Pour any remaining custard mixture over the top.
- Dot with small pieces of butter for a golden, crispy finish.
- Bake for 30-35 minutes, or until the pudding is golden brown and the custard is just set.
- Remove from the oven and let it cool slightly before serving.
Tips for the Best Panettone Bread and Butter Pudding Without Cream
Creating the perfect pudding without cream is all about technique and the right ingredient balance. Here are some expert tips:
1. Choose the Right Panettone
- Classic fruit-filled Panettone works best as the dried fruit adds natural sweetness.
- Chocolate chip Panettone creates a richer, more indulgent pudding.
- If your Panettone is too fresh, lightly toast it before soaking to prevent a mushy texture.
2. Prevent a Soggy Pudding
- Let the Panettone sit in the custard for 10-15 minutes before baking. This ensures it soaks up just the right amount of liquid.
- Bake until the custard is just set—overbaking can make it dry, while underbaking leads to a runny texture.
3. Enhance the Flavor
- Add zest of an orange or a splash of rum for a festive touch.
- Swap sugar for brown sugar or honey for a deeper caramel flavor.
- Sprinkle a mix of cinnamon and sugar on top for a lightly crisp, caramelized finish.
Serving Suggestions
This Panettone bread and butter pudding without cream is best served warm. Here are some delicious ways to enjoy it:
1. Classic Toppings
| Topping | Why It Works |
| Powdered sugar | Lightly sweetens and enhances presentation |
| Whipped mascarpone | Adds richness without cream |
| Warm fruit compote | Balances sweetness with a tangy touch |
| Drizzle of honey or maple syrup | Deepens the caramelized notes |
2. Drink Pairings
- Espresso or cappuccino – Complements the Panettone’s Italian heritage.
- Sweet dessert wine (like Vin Santo) – A traditional Italian pairing.
- Chai tea – Enhances the warm spice notes.
Storage and Reheating Instructions
If you have leftovers, follow these storage tips to keep your pudding fresh:
1. Storing
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
2. Reheating
- Oven method: Cover with foil and reheat at 150°C (300°F) for 10-15 minutes.
- Microwave: Heat individual portions on medium power for 30-40 seconds, adding a splash of milk to retain moisture.
Conclusion
This Panettone bread and butter pudding without cream is a fantastic way to transform leftover holiday bread into a comforting, crowd-pleasing dessert. The rich flavors of Panettone shine through without the need for heavy cream, making it a lighter yet equally satisfying treat.
Try this recipe and make it your own with different add-ins and toppings. Let us know in the comments how yours turned out, or share your favorite twist on this classic dish!
