This pretty panettone version of the classic bread and butter pudding with juicy berries in every spoonful

Preheat the oven to 160C/140Fan/gas 3. Rub the butter over the base and sides of a large 1.5 litre ovenproof dish. Cut the panettone up into slices and then into wedges leaving the crusts on.

In a large jug whisk together the eggs with the sugar, vanilla paste, cream and milk and Marsala if using until smooth.

Arrange half of the berries into the base of the dish and then place the panettone slices on top, overlapping as you go, so that you can fit all the slices in evenly.

Top with the remaining berries and carefully pour the egg mixture evenly over the Panettone. Place in the oven and bake for 30 minutes until the top is nicely golden. Leave to stand for 10 minutes before serving dusted with icing sugar and with extra cream on the side.


  • 15 g butter
  • 400 g panettone, baking paper removed from the sides and bottom
  • 4 large free -range eggs, whisked
  • 50 g caster sugar
  • 1 tsp vanilla paste
  • 400 ml double cream
  • 200 ml milk
  • 3 tbsp Marsala (optional)
  • 300g mixed BerryWorld berries (we used raspberries and blueberries)


Per 100g Per Serving
Energy (KG) 982 2579
Energy (kcal) 235 617
Fat (g) 16.6 43.6
Saturated Fat (g) 9.6 25.1
Carbohydrates (g) 18.1 47.7
Fibre (g) 1.4 3.7
Sugar (g) 9.7 25.6
Protein (g) 4.2 11.1
Salt (g) 0.2 0.5