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

FAQs

Why is my bread and butter pudding dry? ›

How do you fix dry bread pudding? 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. In fact, nothing works better than ice cream to bring it back to life.

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.

Panettone is a versatile treat. It's delicious for breakfast, pairs perfectly with a cup of tea for a snack, and can even make a delightful dessert.

Refrigerate up to 24 hours. Preheat the oven to 350 degrees. Remove the plastic from the baking dish and bake the bread pudding for 45 minutes, until the top is golden brown and the milk mixture is set.

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

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.

Made in Italy: entry-level vs.

Artisanal panettone will have higher amounts of yolks and butter without emulsifiers or preservatives. They will contain real vanilla beans and not the cheaper vanillin.

It seems that your Italian 00 or Canadian flour suits this best. For Panettone, it will undergo a lengthy, 2 day fermentation process with a sourdough starter.

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.

Is panettone a bread or cake? ›

Instantly recognisable for its tall, domed shape, panettone is more a bread than a cake, its sweet dough studded with candied fruits and raisins. Popular worldwide, it's usually pinpointed for its two main associations: with Christmas and with Italy.

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.

A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny. Luckily for you, we have a few tips and tricks to share in order to make sure your bread pudding turns out moist and delicious, not wet and runny.

Only cover the bread pudding in oven for some of the time

If you take it out too soon, you'll be left with a mushy and wet middle that hasn't been given the time it needs in the oven to set, but with a super crispy top — not ideal, to say the least.

An oven temperature between 300-350℉ (149-177℃) is ideal, with a typical reheating time of 10-15 minutes possibly adjusted based on the size and density of the bread pudding. For those who find their bread pudding has dried out, an extra pour of custard mixture before reheating can help.