Nigella’s Panettone Bread and Butter Pudding is a rich, decadent twist on the traditional bread and butter pudding. Made with panettone, an Italian sweet bread studded with dried fruits, this dessert is the perfect way to elevate leftover panettone into something indulgent. The buttery, spiced panettone, combined with a creamy custard, creates a dessert that’s both comforting and elegant, making it a crowd-pleaser for any occasion.
What is Nigella Panettone Bread and Butter Pudding?
Nigella’s Panettone Bread and Butter Pudding is a luxurious take on the classic bread and butter pudding, using slices of panettone as the base. The panettone absorbs a rich custard made with eggs, cream, and sugar, which is baked until golden and crispy on the outside and soft and creamy on the inside. The result is a comforting yet sophisticated dessert with subtle flavors of citrus and spice from the panettone.
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Why You Should Try This Recipe
- Perfect use for leftover panettone: If you have leftover panettone from the holidays, this recipe is an ideal way to transform it into something new and delicious.
- Easy and quick: With minimal ingredients and simple steps, this dessert can be put together quickly for a last-minute treat.
- Comforting and indulgent: The combination of custard-soaked bread and caramelized top creates the ultimate comfort dessert.
- Versatile: You can experiment with different flavors, adding chocolate chips, dried fruits, or even liqueur to personalize the recipe.
- Perfect for gatherings: This dessert can easily serve a group, making it great for family meals or entertaining guests.
Ingredients Needed to Make Nigella Panettone Bread and Butter Pudding
- Panettone (1 medium loaf, about 300g): The star ingredient, provides a rich, buttery base.
- Eggs (3 large): Helps set the custard, giving the pudding a creamy texture.
- Double cream (500ml): For a rich, luxurious custard.
- Whole milk (250ml): Adds creaminess and lightens the custard.
- Caster sugar (100g): Sweetens the custard.
- Vanilla extract (1 teaspoon): Adds flavor and aroma to the custard.
- Butter (for greasing the dish): Ensures the pudding doesn’t stick and adds extra richness.
- Optional extras: A splash of rum or brandy, or chocolate chips for added indulgence.
Equipment
- Sharp knife and chopping board for slicing the panettone
- The ovenproof dish for baking the pudding
- Whisk for mixing the custard
- A saucepan for heating the milk and cream
Instructions to Make Nigella Panettone Bread and Butter Pudding
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F).
- Grease an ovenproof dish with butter to prevent sticking.
Step 2: Slice the panettone
- Cut the panettone into thick slices, about 1.5cm wide.
- Layer the slices in the greased baking dish, slightly overlapping them.
Step 3: Make the custard
- In a saucepan, gently heat the double cream and whole milk until just below boiling point.
- In a separate bowl, whisk the eggs, caster sugar, and vanilla extract until pale and smooth.
- Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.
Step 4: Pour the custard over the panettone
- Carefully pour the custard over the sliced panettone, making sure all the bread is soaked.
- Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.
Step 5: Bake the pudding
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the custard is set but still slightly wobbly in the center.
- If the top is browning too quickly, cover the dish with foil during the last 10 minutes of baking.
Step 6: Serve
- Once baked, remove the pudding from the oven and let it cool for a few minutes before serving.
- Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
What Goes Well With Nigella Panettone Bread and Butter Pudding
- Vanilla ice cream: A classic pairing that complements the warm, creamy custard.
- Whipped cream: Adds a light, airy contrast to the rich pudding.
- Custard sauce: For an extra layer of indulgence, serve with a drizzle of custard.
- Caramel sauce: A rich, sweet sauce that enhances the flavors of the pudding.
Expert Tips for Making the Best Nigella Panettone Bread and Butter Pudding
- Use stale panettone: Slightly stale panettone works best as it absorbs the custard more effectively.
- Let the custard soak in: Allow the panettone to soak in the custard for 10-15 minutes before baking to ensure it’s fully absorbed.
- Don’t overbake: The pudding should be set but still slightly wobbly in the center when you remove it from the oven.
- Experiment with flavors: Add a splash of rum or brandy, or sprinkle chocolate chips between the layers for extra flavor.
Easy Variations of Nigella Panettone Bread and Butter Pudding
- Chocolate and orange: Add chocolate chips and orange zest for a citrusy, chocolatey twist.
- Raisin and cinnamon: Add a handful of raisins and a sprinkle of cinnamon to the custard for a warming, spiced version.
- Boozy version: Soak the panettone in a splash of brandy or rum for a more indulgent, adult dessert.
- Nutty version: Sprinkle chopped almonds or hazelnuts over the top before baking for added crunch.
Best Practices to Store Nigella Panettone Bread and Butter Pudding
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The pudding can be frozen. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat once: Reheat in the oven to restore the custard’s creamy texture.
Best Practices to Reheat Nigella Panettone Bread and Butter Pudding
- Oven method: Reheat at 160°C (320°F) for 10-15 minutes, or until warmed through.
- Microwave method: Reheat individual portions in the microwave for 30-60 seconds.
How Can I Make Nigella Panettone Bread and Butter Pudding Healthier?
- Use skimmed milk: Swap whole milk for skimmed or semi-simmed milk to reduce fat content.
- Reduce sugar: You can cut down the amount of sugar or use a natural sweetener like honey or maple syrup.
- Use a lighter cream: Opt for a single cream instead of a double cream to lighten the custard.
- Add fresh fruit: Incorporate fresh fruit like berries to add a burst of flavor and nutrients.
Nutrition Value (per serving):
- Calories: 400
- Fat: 25g
- Carbohydrates: 35g
- Protein: 8g
FAQs
Can I make Panettone Bread and Butter Pudding ahead of time?
Yes, you can prepare the pudding ahead of time. Assemble the pudding, cover it with cling film, and refrigerate for up to 24 hours before baking. This allows the panettone to absorb the custard fully, making the dessert even more flavorful.
How do I prevent my bread and butter pudding from becoming soggy?
To avoid a soggy pudding, make sure to slightly stale the panettone or toast it lightly before assembling. Additionally, do not over-soak the bread in the custard mixture before baking, and bake until the custard is just set.
Can I freeze Panettone Bread and Butter Pudding?
Yes, Panettone Bread and Butter Pudding can be frozen. After baking, let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
What can I serve with Panettone Bread and Butter Pudding?
Panettone Bread and Butter Pudding pair wonderfully with vanilla ice cream, whipped cream, or a drizzle of warm custard. You can also add a caramel or chocolate sauce for an extra indulgent touch.
Final Words
Nigella’s Panettone Bread and Butter Pudding is a wonderfully comforting and indulgent dessert that’s perfect for using up leftover panettone. The combination of buttery bread, rich custard, and lightly spiced flavors make this dish a standout dessert for any occasion.
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Nigella Panettone Bread And Butter Pudding
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Nigella’s Panettone Bread and Butter Pudding is a luxurious take on the classic bread and butter pudding, using slices of panettone as the base. The panettone absorbs a rich custard made with eggs, cream, and sugar, which is baked until golden and crispy on the outside and soft and creamy on the inside. The result is a comforting yet sophisticated dessert with subtle flavors of citrus and spice from the panettone.
Ingredients
- Panettone (1 medium loaf, about 300g): The star ingredient, provides a rich, buttery base.
- Eggs (3 large): Helps set the custard, giving the pudding a creamy texture.
- Double cream (500ml): For a rich, luxurious custard.
- Whole milk (250ml): Adds creaminess and lightens the custard.
- Caster sugar (100g): Sweetens the custard.
- Vanilla extract (1 teaspoon): Adds flavor and aroma to the custard.
- Butter (for greasing the dish): Ensures the pudding doesn’t stick and adds extra richness.
- Optional extras: A splash of rum or brandy, or chocolate chips for added indulgence.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F).
- Grease an ovenproof dish with butter to prevent sticking.
Step 2: Slice the panettone
- Cut the panettone into thick slices, about 1.5cm wide.
- Layer the slices in the greased baking dish, slightly overlapping them.
Step 3: Make the custard
- In a saucepan, gently heat the double cream and whole milk until just below boiling point.
- In a separate bowl, whisk the eggs, caster sugar, and vanilla extract until pale and smooth.
- Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.
Step 4: Pour the custard over the panettone
- Carefully pour the custard over the sliced panettone, making sure all the bread is soaked.
- Let the mixture sit for 10 minutes, allowing the bread to absorb the custard.
Step 5: Bake the pudding
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the custard is set but still slightly wobbly in the center.
- If the top is browning too quickly, cover the dish with foil during the last 10 minutes of baking.
Step 6: Serve
- Once baked, remove the pudding from the oven and let it cool for a few minutes before serving.
- Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
