Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Chocolate and Panettone Bread Pudding recipe

A delicious hot panettone and chocolate Christmas pudding recipe, perfect for Christmas day, from our McCarthy Stone chefs.

Posted 15 December 2020
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Prep: 1.5 house (including cooking) Cook: 60 minutes


For the bread pudding

  • Butter for greasing
  • 900g fruit panettone
  • 5-6 tbsp Amaretto liqueur
  • 100g dark chocolate, roughly chopped
  • 4 large free-range eggs
  • 30g caster sugar
  • 800ml double cream, plus extra to serve



  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a large ovenproof dish.
  2. Slice the panettone into thin wedges and arrange half in the dish, overlapping each piece.
  3. Drizzle with half the amaretto, then scatter over half the chopped chocolate.
  4. Repeat with the remaining panettone, amaretto and chocolate.
  5. In a large bowl, mix the eggs and sugar, then whisk in the cream. Pour evenly over the top of the panettone, then let stand for at least 30 minutes.
  6. Bake for 25 minutes until puffed up and golden.
  7. Remove from the oven and allow to rest for 10 minutes before serving with more double cream.
  8. Makes 10 servings
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