Leftover Mincemeat and Panettone Bread and Butter Pudding
This is the ultimate Christmas leftovers recipe – stale panettone and jars of mincemeat come together for a festive bread and butter pudding like no other.
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Christmas leftovers
Imagine the most rich and luxurious bread and butter pudding recipe – and then add all your favourite festive flavours including mincemeat, cinnamon and cognac. Now imagine that it’s been made out of ingredients that were leftover and feeling unloved? Interested…let me tell you more.
Bread and butter pudding is one of my absolute favourite desserts, partly because it takes stale bread and turns it in to something rich and luxurious. When I discovered a whole panettone going stale I knew I had to rescue it and turn it into something special. And so the Leftover Mincemeat and Panettone Bread and Butter Pudding recipe was born.
If you know how to make a classic bread and butter pudding then you will need little more instruction than to be told that you’re swapping the bread for panettone and you’re adding spoonfuls of boozy mincemeat between each slice. If you’ve not made bread and butter pudding before then don’t panic, you will find the full recipe set out below.
If you don’t have leftover panettone then use any bread you do have instead. Brioche works particularly well but any old white bread will do.
The recipe
Leftover Mincemeat and Panettone Bread and Butter Pudding
Ingredients
- 50 grams butter softened
- 400 grams panettone about 10-12 medium slices
- 300 grams mincemeat
- 2 eggs large
- 150 millilitres double cream
- 250 millilitres milk
- 1 vanilla pod seeds only
- 2 tbsp cognac
- Brown sugar for sprinkling
- Single cream or brandy butter to serve
Instructions
- Preheat your oven to gas mark 3 (or 160C for electric ovens).
- Cut the panettone into roughly 10 slices (crusts and all) and butter them on each side.
- Arrange them in a large oven dish spooning mincemeat in between each layer.
- In a separate bowl whisk together the eggs, cream, milk, vanilla and cognac.
- Pour evenly over the panettone slices.
- Just before putting into the oven, sprinkle with light brown sugar.
- Put the dish into the centre of your oven and bake for 30-35mins until the pudding is set but still with a little bit of a wobble and the top is crisp and golden.
- Serve with single cream (or if you are feeling particularly luxurious, brandy butter!)
Nutrition
Top tips for the perfect bread and butter pudding
Make ahead
A simple bread and butter recipe like this takes just 45 minutes from prep to the table though if you want to make it ahead of time, assemble the pudding, pour over the custard mix and leave in a cool place covered with cling film.
Don’t overcook!
The key however to the perfect bread and butter pudding is making sure you don’t overcook it. A good bread and butter pudding still has a bit of a wobble when it comes out of the oven and its good to let it sit for 5 – 10 minutes. This gives the flavours a chance to settle and mellow. Too hot and you’ll burn your mouth, then you won’t be able to taste anything! Not ideal at Christmas.
More Christmas Dessert Recipes
If you love this recipe then you’ll love these other festive puddings.
Why not also check out my Christmas Recipe Archive while you’re here?
Looks amazing!! Wish I had this for breakfast now! Your photos are divine!
We make lobster risotto for Christmas Eve dinner and then the next day, make fried rice balls from the leftover!! Delicious!
Oh wow!!! Lobster risotto sounds amazing 🙂 I have some arancini on the blog somewhere do you add any extra cheese or sauce to the middle? I’ve had it in restaurants but never tried it myself xxx
Yes it was yummy! We didn’t add anything in the middle though:) I ‘m seriously hungry !!!
Have a great day of festivities!
To be fair I bet lobster risotto is delicious enough deep fried without adding any extra! 🙂 Thank you! We are having a lovely time with family. Hope you’re having a wonderful time too xx