Panettone bread and butter pudding recipe | Jamie Oliver (2024)

FAQs

Why is my bread and butter pudding dry? ›

If you somehow overcook it and it becomes dry or you're reheating your bread pudding, you can fix it by adding a bread pudding sauce or cream on top.

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

Panettone keeps far longer than other breads or cakes. For a classic panettone the shelf life might well be 4-6 months. However, panettone with flavoured creams are usually shorter, perhaps 2-3 months. Just check the best before date on the pack.

It's delicious for breakfast, pairs perfectly with a cup of tea for a snack, and can even make a delightful dessert. Panettone has become a popular Christmas staple worldwide, and it's also traditionally served on New Year's and Twelfth Night.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

One of the primary mistakes people make with bread pudding is that they remove it from the oven too soon or too late. If you take it out prematurely, the custard doesn't have the chance to cook, so it is still runny.

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

The cost of Panettone is a reflection of the quality of the ingredients, the labour-intensive process and the craftmanship that goes into creating this most loved treat.

noun. , plural pan·et·to·nes [pan-i-, toh, -neez], Italian pan·et·to·ni [pah-net-, taw, -nee]. an Italian yeast-leavened bread, traditionally eaten on holidays, usually made with raisins, candied fruit peels, almonds, and brandy.

How do you tell a good panettone? ›

A good panettone must come out of the cup and form a completely rounded dome – if it is flat it means that there was a cooking or leavening problem. 5- Alveolation: that is the cavities produced by the natural leavening of the panettone, which can be observed once cut.

Traditionally, panettone is served after the enormous Christmas day feast, however, very few have any room left for dessert, so we also eat our panettone in the mornings with a milky, frothy cappuccino. We also love it as our “Merenda” , a sweet snack in the afternoon with an espresso.

Traditionally, Italians will eat panettone for breakfast alongside coffee, however there are a multitude of ways it can be served. So, we've devised a list of our favourite preparation methods & pairings to elevate your Christmas panettone eating experience to the next level.

For those who find their bread pudding has dried out, an extra pour of custard mixture before reheating can help. Home chefs should remember to: Check for doneness with a skewer or toothpick—it should come out clean when the bread pudding is moist but fully cooked.

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

So, suffice to say, we understand the importance of getting your bread pudding just right. One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny.

Bake the Bread Pudding in a preheated 325º F degree oven for 50-to-55 minutes. The custard should be puffed and jiggle when you wiggle the dish. If you want an even crispier cubed or sliced topping, you could put the cooked bread pudding under the broiler for just a few minutes.