A Gluten Free Panettone Bread and Butter Pudding to blow your tastebuds into happy oblivion. Made with Schär’s Christmas Panettone, it is deliciously fruity, sumptuously rich and creamy and with a little extra chocolate decadence for festive togetherness.
This Panettone Bread and Butter Pudding has been sponsored by Schär gluten free. Check out their amazing gluten free range here.
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Gluten Free Panettone Bread and Butter Pudding to celebrate Christmas with Schär
If you love bread and butter pudding, then you’ll LOVE this seriously delicious upgrade… Gluten Free Panettone Bread and Butter Pudding. Yes! You read that right. GLUTEN FREE PANETTONE Bread and Butter Pudding. Made with this year’s gluten free Panettone from Schär (available in selected Asda and Tesco stores). I hear they’ve been selling faster than hot cakes. So, it’s quite possible you already have one… If not, there’s still time. I’ve checked in store and there’s still a few to be had. And trust me… It’s more than worth hunting them down, if only to make this pudding… 😘
It’s been lovingly created in partnership with Schär. When they asked me to make a festive gluten free recipe as part of their Christmas campaign (and specifically, a Panettone Bread and Butter Pudding), I knew this one was for me. But I also know you’ll love it too…
It’s adapted from Schär’s very popular Chunky Marmalade and Dark Chocolate Bread and Butter Pudding recipe. But I’ve made it extra special using Panettone. Actually… I’ve been wanting to make gluten free bread and butter pudding for eons and Panettone is one of my all-time favourite Christmas treats… So, I’ve gone the extra mile and created a Panettone Bread and Butter Pudding that will blow your taste buds into happy oblivion.
Shared with my love xxx
The importance of sharing food at Christmas…
Christmas is special right? But it’s also the time when getting together with family and friends becomes super-important. And no more so than this year.
Being Coeliac (Celiac) and gluten free can often result in feeling a little left out, particularly when there is food to be shared. Because let’s be honest… Most party food and Christmas treats are full of pesky gluten and off-limits… And that leaves us gluten-avoiders poking around in the ‘emergency snack bag’ we keep with us at all times, while we feel conspicuous and apologetic about trying to stay food-safe.
Christmas, more than any other time should feel inclusive. And this year, Schär have really come good with their Christmas range, to make sure we all feel included. The addition of Coeliac-safe Panettone is the Christmas gift we’ve all been waiting for. It joins their other epic seasonal treats… gluten free Lebkuchen, Spekulatius, chocolate fingers and Jaffa cakes, to make absolutely sure no one has to miss out. Yup! We can ALL share a yummy Christmas…
What is Bread and Butter Pudding?
For the uninitiated, bread and butter pudding is a traditional British classic dessert. At its simplest, it’s made with 3 key ingredients (buttered bread, dried fruit and egg custard)… All soaked together and baked until unctuously moreish and golden. I reckon it’s probably one of the easiest dessert recipes on the planet. Plus… It’s one of the yummiest ways to use up Christmas Panettone.
What makes this Panettone Bread and Butter Pudding so good?
- Without wanting to state the obvious… It’s made with Schär GLUTEN FREE sultana-studded Panettone for a start! That takes the whole dessert up a level before it even hits the dish.
- It’s really easy to make.
- Although this bread and butter pudding is gluten free, I promise… no-one will EVER know. And that makes it a perfect dessert for ALL the family. So, everyone can feel part of Christmas… TOGETHER.
- You can follow the original Schär recipe with no changes (other than the Panettone sub)… Or you can use the base recipe and pimp it up your way, for festive gluten free decadence…
- …I’ve offered some suggestions below for a few extra optional tweaks to make Gluten Free Panettone Bread and Butter pudding super-super-special. Plus… I’ve shared my Gluten Free Alchemist version in the recipe card below.
What’s in the original Schär Bread and Butter Pudding recipe?
The original Schär recipe from which this Panettone version has been adapted is divine… It has added juicy sultanas, sweet and melty chocolate chips, tangy marmalade, exotic vanilla and a sprinkle of warming nutmeg. Indeed, it’s already as delicious as it is popular.
But… If you want to take divine to sublime, there’s plenty more scope for play…
How to pimp your Gluten Free Panettone Bread and Butter Pudding for extra Christmas decadence…
- Switch out some of the milk for cream for an ultra-rich custard.
- Give it some extra seasonal oomph by adding a few chopped dried cranberries, cherries, apricots, mixed peel or citrus zest.
- Before making the bread and butter pudding, soak the fruit overnight in a little brandy, amaretto or orange liqueur. This gives a slight boozy back-hit and makes the fruit super-juicy. (Use orange juice if kids are involved!).
- Mix up the chocolate chips… Dark, milk and white chocolate all work perfectly alongside seasonal fruit flavours.
- Don’t fancy marmalade? Sub with apricot jam (or any other favourite)… Or even some chocolate spread instead.
- Use a little citrus extract in the mix, to compliment the natural Christmas flavours of the Panettone.
- Spice it up with an extra sprinkle of seasonal cinnamon or ginger for that fuzzy warm feeling.
- Top with a touch of edible glitter for some festive sparkle before serving.
Should the Panettone be stale for making bread and butter pudding?
Bread and butter pudding is traditionally made with stale bread. Stale bread creates a better textured pudding which isn’t as gummy or mushy. So… Should stale Panettone also be used?
I think so, yes! I’ve tried making it with fresh and with stale slices and I reckon it definitely tastes better when the Panettone is slightly drier. But don’t panic if your Schär Panettone is still fresh… Simply cut what you need into wedges and leave it uncovered for a few hours before you make your pud. It will be just fine.
Top tips for the BEST Gluten Free Panettone Bread and Butter Pudding
- Let the Panettone go slightly stale before starting out (see above).
- Be sure to butter the inside of the baking dish to prevent sticking.
- A good bread and butter pudding needs time for the custard to soak properly into the Panettone. I leave mine for at least 1 to 1½ hours.
- Cook long and low for the custard to bake through and set to a perfect silky softness. Too hot and the bread and butter pudding will be dry. You’re looking for just set and wobbly, with a crisp, golden crust.
- Serve with a drizzle of cream or custard.
How many people does this recipe serve?
The recipe shared below is enough to serve 4. However, if you want to make it larger (or smaller), to serve more (or less) people, just adjust the quantities ratio for ratio. I made mine large enough for 6 (a 3 egg version (1½ times the quantities stated)).
Ready to make Panettone Bread and Butter Pudding?
And that’s’ all there is to it. I hope you love my Gluten Free Panettone Bread and Butter Pudding as much as we do. Remember to let me know what you think. Leave a comment, rate the recipe and tag me on social media with your yummy pudding pics. The best places to find me are on Facebook, Instagram, Pinterest and Twitter. You can also tag Schär in too.
And don’t forget to check out the full Schär Christmas range for lots of other yummy festive treats. It’s so great to see them thinking ‘outside the box’ and giving us all the things we miss.
Merry Christmas and Happy Baking
More amazing gluten free Christmas dessert recipes at Gluten Free Alchemist
Panettone Bread and Butter Pudding
- bread knife
- oven-proof baking dish (2 pint/ 1.1 litre)
- small bowl
- flat knife
- jug or bowl
- 180 g gluten free Schär Panettone allowed to go stale
- 25 g unsalted butter
- 85 g apricot jam or chunky marmalade
- 40 g mix of sultanas, chopped cranberries, chopped apricots
- 2 tbsp Amaretto liqueur or Cointreau or orange juice
- ½ orange zest finely grated
- 35 g dark and white chocolate chips half-half ratio
- 2 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 200 g/ml milk
- 150 g/ml double cream
- ½ tsp vanilla extract
- large pinch freshly ground nutmeg or ground cinnamon
Ahead of time
- Prepare the fruit and mix with the liqueur (or juice) in a small bowl, leaving to soak for several hours to plump.
- If the Panettone is still fresh, cut what you need for the recipe into wedges and leave out to go a little ‘stale’.
Making bread & butter pudding
- Grease a medium sized oven-proof baking dish (2 pint/ 1.1 litre capacity) with a little of the butter.
- Cut the stale Panettone into 1 cm/½ in wedges/slices.
- Spread the remaining butter over one side of the panettone slices, followed by a liberal layer of apricot jam or marmalade.
- Lay the panettone wedges in the baking dish any way you choose, but so they overlap (in neat over-lapping lines or randomly placed… it’s up to you).
- Scatter about three-quarters of the soaked fruit, chocolate chips and grated zest over the top.
- Whisk together the eggs, milk, cream and vanilla in a large jug or bowl.
- Pour about half the egg-milk mixture over the layered panettone and leave to soak-in for at least 20 minutes.
- Once the liquid has soaked-in for a while, pour over the remaining egg-milk mix, cover and leave to stand for at least an hour.
- Pre-heat the oven to 160 C/325 F/Gas 3.
- Scatter the remaining fruit, zest and chocolate chips over the top.
- Sprinkle with freshly grated nutmeg or a little ground cinnamon.
- Bake for 35 to 45 minutes until the custard is just set with a wobble and is golden and toasty.
- Remove from the oven and cool for a few minutes before serving with cream/custard.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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