Panettone and Gianduja Pudding

This started as a very naughty Christmas indulgence, fuelled by gifts from the Italian chefs in my team. I would make toasted panettone and, while still warm, smother it with soft gianduja spread – a hazelnut and chocolate paste. While that is perfect for feeding the family on Boxing Day evening, snuggled up in front of a film, turning it into a bread and butter pudding is an easy next step, and now it’s one of the most comforting dishes I know. While panettone is generally easy to find, I sometimes struggle to find soft gianduja. You can replace it with another chocolate and hazelnut spread that is more widely available, but use the original whenever you can – the real hazelnuts make a big difference in flavour.

Panettone and Gianduja Pudding

Serves 4 


  • 350g panettone (about half a medium panettone)
  • 60g butter
  • 100g gianduja (or other chocolate and hazelnut spread)
  • 2 eggs, beaten
  • 150ml double cream
  • 200ml whole milk
  • 20g caster sugar
  • 1 vanilla pod
  • 10g icing sugar, to decorate
  • 850ml (1½-pint) ovenproof dish


  1. Step 1

    Preheat the oven to 170°C fan/190°C/gas mark 5.

    Step 2

    Using a serrated knife, and leaving the crust on, cut the panettone into medium thickness slices and then again into wedges. Lay the panettone wedges over an oven tray. Place the tray in the preheated oven and bake the panettone for 10 minutes or until starting to harden.

    Step 3

    Butter one side of the panettone wedges with 50g of the butter and then spread the gianduja across the same sides.

    Step 4

    Grease an 850ml (1½-pint) ovenproof dish with the remaining 10g of butter and then arrange the panettone wedges, butter and gianduja side up, neatly inside.

    Step 5

    Combine the egg, cream, milk and sugar in a bowl. Split the vanilla pod lengthways and scrape the seeds into the bowl. Stir together until the sugar has dissolved and then pour the mixture over the panettone, ensure you coat everything evenly.

    Step 6

    Place the ovenproof dish in a roasting tray and fill the tray with boiling water from the kettle to halfway up the sides of the dish. Cook for 40 minutes. The top of the pudding should be golden and crusty at the end of cooking; if not cook until achieved then dust with the icing sugar to serve.

    Step 7

    I prefer to eat this just by itself, while still warm, so let it rest for 10 minutes before serving.

Reprinted from The Pie Room by arrangement with Bloomsbury Publishing. Copyright © 2020, Calum Franklin


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