Slow cooker panettone bread and butter pudding (or panettone French toast casserole for my readers in the USA) is a delicious festive dessert ideal for using up that leftover panettone from Christmas.
Full of festive flavours, the light spices intensify the flavour of the panettone. I love mine sprinkled with a little sugar before serving for some added crunch!
I had some leftover panettone that needed to be used up (just a cheap supermarket one) and made a bread and butter pudding with it, with a little cinnamon and ginger. I think Jamie Oliver made something similar in his latest series.
I make this in my slow cooker but it would equally work in a dish in the oven. The slow cooker is cheaper to run though so this was a frugal dessert in more ways than one!
Plus there is no need to worry about burning if you don’t keep your eye on the pot. It takes longer for slow cooker dishes to burn.
The panettone was only 99p as it was near its sell by date, I then kept it for another week and it was still perfect. Excellent after Christmas when you need to save the pennies.
If you have some panettone left after Christmas this easy dessert is a great way to use it up. It would even make an ideal slow cooker Christmas breakfast recipe!
This was so easy to put together, and the whole family found it tasty which is always good.
What is panettone
Panettone is an Italian yeasted bread with candied fruit and raisins. It is typically enjoyed over the Christmas period, and is now often given as a foodie gift in the UK at Christmas time. Panettone are baked in paper cylindrical moulds which give them their distinctive domed shape.
The flavour is reminiscent of British hot cross buns!
Step by step
- Slice up your leftover panettone, I like to cut each slice into triangles. In this recipe I used half a 750 g panettone, so about 375 g of it.
- Grease the slow cooker pot with a little butter and put half of the panettone pieces into the pot.
- Sprinkle over 1 tsp of sugar, half a teaspoon of cinnamon and half a teaspoon of ground ginger.
- Layer the rest of the panettone pieces on top then sprinkle over the rest of the cinnamon and ginger (another half teaspoon of each).
- In a jug, to make the custard, beat together 2 medium eggs and 300 ml milk, then stir in 3 teaspoons of sugar. Pour this over the panettone in the slow cooker pot.
- Sprinkle over the last teaspoon of sugar, then put on the lid and cook for 2 hours on high. Use a thick tea towel under the lid to stop condensation making the top of the dessert soggy.
- To check it is cooked, use a knife or skewer to check that the custard is set. Sprinkle over a little extra sugar then serve with custard, cream or ice cream!
After baking in the slow cooker as you can see the custard will cook and become set during that time, as the edges of the panettone crisp up! No need to get an oven involved at all, just brilliant!
As an optional twist this dessert can also be made more luxurious by using cream for the custard but I think milk works just as well for an everyday pudding.
If you have leftover Baileys- or brandy-flavoured cream from Christmas then you could use that in your custard.
You could also add in chocolate chips, raisins or sultanas in between and on top of the layers.
So if you need a festive and comforting dessert for a cold day, then slow cooker panettone bread and butter pudding might fit the bill perfectly!
It’s simple enough for everyday but also has those Christmassy flavours to indulge in.
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Slow Cooker Panettone Bread and Butter Pudding
- 0.5 panettone sliced (I used 375 g of panettone)
- 5 tsp granulated sugar
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 2 medium eggs
- 300 ml semi-skimmed milk
- Grease the slow cooker pot and place half the panettone slices on the bottom.0.5 panettone
- Sprinkle over 1 tsp of sugar and half the ginger and cinnamon.0.5 tsp ground ginger, 0.5 tsp ground cinnamon, 5 tsp granulated sugar
- Place the rest of the panettone slices on top, and sprinkle over the rest of the cinnamon and ginger.
- Beat the eggs in a jug, add the milk and 3 tsp of the sugar, and whisk together.2 medium eggs, 300 ml semi-skimmed milk
- Pour the egg and milk mixture over the panettone in the slow cooker pot, and sprinkle with the remaining 1 tsp of sugar.
- Place the lid on the slow cooker (use a tea towel under the lid to catch drips of condensation) and cook on high for around 2 hours, or until set. Check with a knife or skewer to see if it is done.
- Sprinkle with a little sugar then serve with custard or cream for a delicious dessert!