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This Panettone Bread and Butter Pudding is the dream Christmas dessert, and a great way to use up leftovers over the festive season. Slices of gluten free panettone are bathed in an amaretto custard and baked to create an addictively-moreish dessert.
This Gluten Free Panettone Bread and Butter Pudding is just the dream, coeliac-friendly dessert for that ‘Twixmas’ season.
Made using slices of gluten free panettone, it actually works best if the bread is starting to go stale, making it perfect for food waste.
You can buy gluten free panettone easily in the UK now (I have a list below!) and this is my absolute favourite way to enjoy this Christmas treat.
Traditionally, gluten free bread and butter pudding is made by slicing up gluten free bread, buttering each piece, and then layering it up in a dish.
This is then scattered with dried fruit, covered in a homemade custard and baked, creating a delicious, squidgy and rich dessert which is lovely served with hot custard and ice-cream.
It’s not to be confused with Gluten Free Bread Pudding, which involves soaking the bread and then squishing it before baking to create a more cake-like creation.
I’ve swapped the bread for panettone for this Christmas bread and butter pudding variation, which is already packed with fruit and festive spices.
Don’t forget to check out all my other gluten free Christmas dessert recipes, including my gluten free Christmas pudding and gluten free sticky toffee pudding.
Ingredients
There’s a full recipe card for this simple panettone bread and butter pudding recipe below. But for the shopping list you will need:
- Gluten Free Panettone: ideally this recipe works best with stale panettone. If you only have a fresh one, you can slice it up and leave it out overnight. Alternatively place it in a warm oven for half an hour to ‘stale’ up a bit.
- Butter: for greasing the tin (very important!) and buttering each slice.
- Eggs: I use large UK eggs, which equates to XL eggs in the US.
- Double Cream and Milk: Combined these also go into the custard. I find this 50:50 ratio works best so try not to amend this.
- Amaretto: if you don’t like amaretto and it’s marzipan flavours, you could use Baileys in this recipe instead, or take out the alcohol altogether.
- Light Brown Sugar: this both sweetens the custard and adds a delicious, crunchy topping. Use demerara sugar or granulated sugar for the topping if you prefer.
- Vanilla Extract: This is usually gluten free but always double check.
- Icing Sugar: For adding that festive finishing touch.
How to make panettone bread and butter pudding
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how to make this easy panettone bread and butter pudding.
Cut the gluten free panettone in half lengthways then cut into 1cm thick slices.
Lay the slices out in one layer on a tray and either leave overnight to go stale or place in a warm oven (on the lowest setting, approx 50-60C) for around 30 minutes.
When you’re ready to bake, grease a rectangular baking dish with a generous amount of butter.
Butter one side of all of the panettone slices then arrange them in the dish so they are slightly overlapping.
Add the eggs, double cream, milk, amaretto, vanilla extract and half the light brown sugar to a large jug or bowl and whisk lightly until combined.
Pour the egg mixture mixture evenly over the panettone slices, squishing them down to try soak up all the mix.
Leave the panettone slices to stand in the custard for around 20 minutes, while you preheat the oven to 180C / Fan 160C / Gas Mark 4.
When the oven is hot, sprinkle the remaining sugar over the pudding and bake for 35 minutes until golden brown.
Remove from the oven and leave to stand for 30 minutes before serving warm, sprinkled with icing sugar. Ideal with custard or ice-cream!
Storing and Freezing
This gluten free panettone bread and butter pudding is best made fresh and eaten while still warm, if you’re asking for my personal opinion.
Any leftovers can be kept in the fridge for 2-3 days. To serve leftovers I recommend covering in foil and reheating in the oven to serve warm.
You could freeze portions of this bread and butter pudding but it may go a bit soggy when defrosted. If doing this, reheat in the oven before serving.
Frequently Asked Questions
Here are some FAQs about this festive bread and butter pudding recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
There are now several brands of gluten free panettone available to buy in the UK. My favourites I have found are: Schär Gluten Free Panettone (most UK supermarkets), Arden & Amici Gluten Free Panettone (Sainsbury’s) and Waitrose Gluten Free Panettone. You can also buy a Carluccio’s gluten free panettone and a Vergani gluten free panettone online that I have found.
This recipe relies heavily on dairy with milk and double cream making up the custard. You’d need to use a dairy free milk and cream alternative to make this recipe dairy free. Double check your gluten free panettone is also dairy free.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Panettone Bread and Butter Pudding
Ingredients
- 450 g gluten free panettone
- 75 g unsalted butter, (approx, for greasing and spreading the slices)
- 4 large eggs
- 250 ml double cream
- 250 ml milk
- 100 ml amaretto
- 50 g light brown sugar
- 1 tsp vanilla extract
- icing sugar, for sprinkling
Instructions
- Cut the gluten free panettone in half lengthways then cut into 1cm thick slices. Lay them out in one layer on a tray and either leave overnight to go stale or place in a warm (not hot) oven (approx 50C) for around 30 minutes.
- Grease a rectangular ovenproof dish with a generous amount of butter.
- Butter one side of all of the panettone slices then arrange them in the dish so they are slightly overlapping.
- Add the eggs, double cream, milk, amaretto, vanilla extract and half the sugar to a large jug or bowl and whisk lightly until combined.
- Pour the mixture evenly over the panettone slices, squishing them down to try soak up all the mix. Leave to stand for around 20 mins while you preheat the oven to 180C / Fan 160C / Gas Mark 4.
- When the oven is hot, sprinkle the remaining sugar over the pudding and bake for 35 minutes until golden brown.
- Remove from the oven and leave to stand for 30 minutes before serving warm, sprinkled with a little icing sugar.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this gluten free bread and butter pudding recipe should look.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this panettone bread and butter pudding.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about this Panettone Bread and Butter Pudding.
Nutrition
More Gluten Free Christmas Desserts
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