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Stephanie Alexander’s Blueberry and panettone puddings

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Make the most of in season fruit with this blueberry dessert. A panettone pudding that is simple to make is a guaranteed winner.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + 5 mins soaking time
Stephanie Alexander’s Blueberry and panettone puddings


  • Softened butter, to grease
  • 2 tbs caster sugar
  • 4 Coles Australian Free Range Eggs
  • 400ml milk
  • 100g panettone*, crust removed, cut into 1cm pieces
  • 250g Eureka blueberries
  • 2 tbs raw sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease four 1-cup (250ml) ovenproof ramekins or baking dishes with butter. Whisk the caster sugar and eggs in a medium bowl. Bring the milk to a simmer in a saucepan over high heat. Whisking constantly, add hot milk to the egg mixture in a thin, steady stream. Add panettone and blueberries and stir to combine. Set aside for 5 mins to soak.
  2. Step 2

    Divide the mixture evenly among prepared ramekins or dishes. Sprinkle with raw sugar. Place ramekins or dishes in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins or dishes.
  3. Step 3

    Bake for 20 mins or until puddings are just set and lightly golden on top.

    Serve with thickened cream

    Swap me: *If you don’t have panettone, use brioche or croissants instead.