Sweet potato and chocolate panettone bread and butter pudding

    1 hour 15 min

    Break tradition with this fabulously festive bread and butter pudding, which uses brightly coloured sweet potatoes, chocolate and Italian Christmas cake to revamp an old classic. A show stopper that will brighten up the Boxing Day feast, this pud is also practical as it makes use of any extra panettone that hasn’t been gobbled up yet. The Love Sweet Potatoes campaign aims to tell everyone about sweet potatoes and of all the different ways they can be used in everyday meals. The North Carolina US farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK.

    4 people made this

    Serves: 8 

    • 75g butter, softened
    • 400g panettone bread or brioche, cut into slices
    • 2 large sweet potatoes, peeled
    • 8 egg yolks
    • 50g caster sugar
    • 1 vanilla pod or a few drops of vanilla extract
    • 350ml double cream
    • 4 tablespoons sweet potato jam or orange marmalade
    • 60g white chocolate, cut into chunks
    • 60g dark chocolate, cut into chunks
    • 1 to 2 tablespoons demerara sugar

    Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

    1. Butter the panettone and cut each slice into quarters diagonally to create triangles.
    2. Make the sweet potato juice by cutting the raw sweet potatoes into chunks and placing in a blender with a little water. Blend on pulse until very smooth then press through a fine sieve, using the back of a spoon to help you (alternatively, you can use a juicer).
    3. Whisk the egg yolks and caster sugar together in a bowl. Split the vanilla pod, if using, and add the seeds or the vanilla extract to the egg and sugar mixture. Add 350ml of the sweet potato juice and double cream and mix well.
    4. Spread the sweet potato jam or marmalade on the bottom of a baking dish and arrange the panettone in layers, sprinkling some of the white and dark chocolate between the layers, reserving some for the top.
    5. Spoon the sweet potato mixture over the panettone, and sprinkle with the remaining chocolate. Leave to soak for 20 minutes.
    6. Preheat the oven to 150 C/ Gas 2.
    7. Place the baking dish in a roasting tray lined with some baking parchment (this will create a water barrier under your pudding) and then fill the tray three quarters with water.
    8. Bake in the preheated oven for 30 to 40 minutes or until the pudding begins to set. When ready, remove from the water bath, sprinkle with the sugar and glaze under the grill on a medium heat. Serve warm, or allow to cool before serving and enjoying.


    The Panettone can be replaced with bread, brioche or any cake you might like. If you’re using bread, you might like to increase the amount of sugar. This bread and butter pudding is also delicious served cold!

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