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Chocolate panettone bread and butter pudding cake

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This decadent panettone bread and butter pudding cake is layered with fruit mince and chocolate. Serve it up with raspberries and cream.

  • Serves8
  • Cook time1 hour
  • Prep time15 minutes, + 35 mins standing
Chocolate panettone bread and butter pudding cake dusted with icing sugar


  • 600g-piece panettone loaf, cut into 3cm pieces
  • 1 cup (320g) fruit mince
  • 200g Nestlé Plaistowe Dark Chocolate, chopped
  • 395g can Nestlé Sweetened Condensed Milk
  • 4 eggs
  • 2 egg yolks
  • 1 cup (250ml) milk
  • 1 tsp vanilla extract
  • Icing sugar, to dust
  • Whipped cream, to serve
  • Raspberries, to serve

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 160°C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper. Arrange one-quarter of the panettone over base of prepared pan. Spoon one-third of the fruit mince over panettone. Top with one-third of the chocolate. Continue layering with remaining panettone, fruit mince and chocolate, finishing with panettone.

  2. Step 2

    Whisk the condensed milk, eggs, egg yolks, milk and vanilla in a large jug until combined. Pour over the panettone mixture in the pan. Press the panettone down slightly to cover in egg mixture. Set aside for 5 mins to soak.
  3. Step 3

    Bake, covering with foil if necessary to prevent overbrowning, for 1 hour or until golden and the custard is set. Set aside in the pan for 30 mins to stand. Transfer the cake to a serving plate. Dust with icing sugar. Serve warm or at room temperature with the cream and raspberries.