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Leftover Panettone Dessert

An image of a pan fried panettone pudding, with golden brown slices of the dessert arranged on a plate. The pudding has a creamy, layered appearance, with bits of chopped fruit visible.


  1. Preheat your oven to 170Ā°c.
  2. Line a small tin with parchment paper.
  3. Squish the chopped panettone or other baked goods into the tin, layering it with nuts and chocolate if using.
  4. In a separate bowl, whisk together the cream, egg yolks, sugar, and vanilla extract until well combined.
  5. Pour the mixture over the top of the panettone in the tin.
  6. Cover the tin with foil and bake for 20 minutes.
  7. Let the pudding cool down to room temperature, then place a heavy object on top of it in the fridge to compress it.
  8. To serve, slice the pudding and melt some butter in a pan over medium heat.
  9. Cook the slices will golden brown.
  10. Sprinkle a thin layer of sugar into the pan and carefully place the slices of pudding into it.
  11. Coat the pudding in the sugar.
  12. Serve the pan fried panettone pudding with Chantilly Cream