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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Dessert
- Method: Baking
- Cuisine: Italian
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.