Jamie Oliver’s Bread and Butter Pudding Panettone is a delightful twist on the classic British dessert. Instead of using regular bread, Jamie swaps it out for panettone-an Italian Christmas cake that’s light, airy and full of flavor. The idea is simple: cut the panettone into slices, layer it with butter, then bake it in a rich, custard mixture. The result is a gloriously golden, custardy and fragrant pudding that’s a treat for the eyes and the taste buds.
The panettone brings its sweet, fruity and slightly zesty flavors into the dish, creating a unique fusion of British comfort and Italian decadence. It’s a cozy dessert that’s just perfect for special occasions, especially around Christmas time when panettone is most popular.
Jamie Oliver Bread And Butter Pudding Panettone Recipe
Ingredients Needed
Here’s what you’ll need to make this showstopper:
- Panettone (500g) – The star of the dish! Look for one with a fruity, lightly sweet flavor. It’s best if it’s a bit stale as it will soak up the custard better.
- Butter (60g) – For spreading on the panettone and giving the dish a rich, indulgent texture.
- Full-fat milk (500ml) – This makes the custard base rich and creamy.
- Double cream (250ml) – For extra richness. It adds depth to the pudding.
- Eggs (4 large) – These bind the custard and create that silky texture we all love.
- Caster sugar (150g) – Sweetens the custard and balances out the slight tang of the panettone.
- Vanilla extract (1 tsp). Adds a lovely aromatic flavor to the custard.
- Orange zest (1 tbsp). Optional but it complements the fruity notes in the panettone beautifully.
- Ground cinnamon (½ tsp). A pinch of spice to warm up the flavors.
- Raisins or sultanas (optional, 50g). For extra bite and sweetness. You could also try dried cranberries if you want something a bit different.
These ingredients come together in the most comforting way and most of them are likely already in your pantry!
Equipment Needed
To make this dreamy bread and butter pudding panettone, here’s what you’ll need:
- A baking dish (around 25 x 20 cm). Something deep enough to hold the layers of panettone and custard.
- A whisk – To beat the eggs and mix the custard smoothly.
- A mixing bowl – For the custard.
- A sharp knife or bread knife. For slicing the panettone.
- A spatula or spoon. For spreading the butter and layering the panettone.
- An oven – A good one that can reach 180°C (350°F) for that perfect bake.
That’s pretty much it-simple, right? With the right tools and ingredients, this pudding comes together in no time.
How To Make Jamie Oliver’s Bread And Butter Pudding Panettone
Making this dessert is surprisingly straightforward! Here’s the step-by-step guide:
- Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens. Grease your baking dish with a little butter to prevent sticking.
- Slice the panettone into 2-3 cm thick slices. You don’t need to trim the crusts. just cut the loaf into generous pieces.
- Butter the panettone. Generously spread butter on one side of each slice. The butter should be soft but not melted. this ensures it stays in place as you layer the pudding.
- Layer the panettone. Arrange the buttered slices in the baking dish, slightly overlapping. You can even add some raisins or sultanas between the layers if you like.
- Make the custard. In a mixing bowl, whisk together the eggs, caster sugar, vanilla extract and orange zest. In a separate saucepan, heat the milk and double cream over low heat until warm (but not boiling). Gradually pour the warm milk and cream into the egg mixture, whisking constantly to avoid curdling.
- Pour the custard over the panettone. Once the panettone is layered and your custard is ready, gently pour it over the bread. Press down lightly to ensure all the slices soak up the custard.
- Bake it. Put the dish in the oven and bake for about 35-40 minutes or until the top is golden brown and the custard is set. You can check by inserting a knife. if it comes out clean, it’s done!
- Serve. Let the pudding rest for a few minutes before serving. You can serve it warm with a dusting of powdered sugar or a dollop of cream.
What I Learnt
Making Jamie Oliver’s Bread and Butter Pudding Panettone taught me a lot about how simple ingredients can create something so special. The panettone gives the pudding an added complexity, with its fruity notes, airy texture and sweetness. I was surprised by how much it transformed the classic bread and butter pudding recipe. there’s something about the panettone’s lightness that makes the dish feel less heavy and more elegant.
One of the key things I learned is the importance of letting the custard soak into the bread. Don’t rush this step. Let the slices sit in the custard for a while, even if you don’t have time to let them sit for too long. The longer the bread absorbs the custard, the richer the pudding will be when baked.
I also realized that this is a pretty versatile recipe. You could mix up the dried fruit or even try adding a splash of liqueur (like amaretto or brandy) to the custard if you want an adult version. The possibilities are endless!
Recipe Tweaks For Jamie Oliver’s Bread And Butter Pudding Panettone
Jamie Oliver’s version of bread and butter pudding is a modern twist on a classic. It’s indulgent, creamy and sweet, thanks to the panettone-a rich, fruit-filled Italian bread. But there’s always room to make things a little more unique and tailored to your tastes. Here are some tweaks you could try:
1. Add Zesty Citrus Notes:
If you want a lighter, fresher contrast to the richness of the panettone, try adding a touch of lemon or orange zest to the custard mix. A little zest will brighten things up and balance the sweetness of the fruit in the panettone.
2. Experiment with Spices:
Cinnamon and nutmeg are traditional spices for bread and butter pudding but you could switch it up. How about a hint of ginger for a warm, spicy kick? Or, a dash of cardamom if you like a more exotic flavor. Even a pinch of vanilla bean paste can elevate the custard’s depth.
3. Add a Boozy Kick:
For extra decadence, swap out the milk in the custard with a rich cream or try adding a splash of your favorite liqueur-like amaretto, rum or Grand Marnier. The alcohol will complement the fruity flavors of the panettone and add a bit of warmth.
4. Layer It Up:
Instead of just scattering your panettone in a dish, think about creating layers of bread and custard. This not only looks stunning but ensures every bite is as rich and indulgent as the next. If you’re feeling extra fancy, sprinkle some toasted almonds or hazelnuts between the layers for a delightful crunch.
5. Fruit Combinations:
Panettone comes with its own dried fruit mix but why not throw in some extra? A handful of fresh berries-blueberries or raspberries-can add a pop of freshness. Or you can throw in a few chopped dried apricots for a chewy surprise in the middle of the custard.
Storage Tips For Leftovers
If you’ve made this indulgent dessert and are wondering how to save it for later (though honestly, it’s hard to leave any behind!), there are a few things to keep in mind for the best results.
1. Keep It Covered:
After it’s cooled down, store your bread and butter pudding in an airtight container. If you don’t have one, wrap it tightly with plastic wrap or aluminum foil. This helps prevent the pudding from drying out or absorbing unwanted odors in the fridge.
2. Refrigeration:
You should always refrigerate leftovers, especially since it contains eggs and dairy. The custard needs to be kept at a cool temperature to maintain its freshness. It should last for about 2-3 days in the fridge.
3. Reheat Gently:
To reheat, I recommend doing it slowly in the oven at a low temperature (around 150°C or 300°F) for about 10-15 minutes. This keeps the pudding soft and moist without overcooking the custard. You can also microwave it but be careful not to overdo it-aim for short bursts of heat, stirring in between.
4. Freezing (If Needed):
If you’re making this in advance and want to freeze some, that’s possible too. However, freezing may affect the texture of the custard a little. If you don’t mind the slight change, just let it cool completely before wrapping it tightly and popping it into the freezer. To reheat from frozen, defrost in the fridge overnight, then follow the reheating steps above.
What To Eat With Jamie Oliver’s Bread And Butter Pudding Panettone?
While Jamie’s panettone bread and butter pudding is already a star in its own right, pairing it with complementary sides can make your meal even more enjoyable. Here are a few suggestions:
1. Fresh Cream or Custard:
The classic choice. A dollop of lightly whipped cream or a pour of rich vanilla custard makes the dessert even more indulgent. If you’re feeling extra, try making your own vanilla bean custard for that homemade touch.
2. Berries or Fruit Compote:
Fresh berries, especially raspberries or strawberries, offer a refreshing contrast to the richness of the pudding. You could also try a berry compote. just simmer your favorite berries with a touch of sugar until they’re softened. It adds a lovely tartness to balance the sweetness of the pudding.
3. Ice Cream:
For an indulgent dessert experience, serve it with a scoop of vanilla or even salted caramel ice cream. The cold, creamy ice cream pairs beautifully with the warm, comforting pudding.
4. A Shot of Espresso:
This might sound unusual but a strong shot of espresso on the side works wonders. The bitterness of the coffee cuts through the sweetness of the pudding and creates an amazing balance of flavors.
5. Nuts for Crunch:
Consider serving your pudding with some toasted pistachios or flaked almonds on top. The crunch provides a delightful contrast to the soft, creamy pudding, making every bite more exciting.
FAQs
What Makes Jamie Oliver’s Bread And Butter Pudding With Panettone Different?
Jamie uses panettone instead of regular bread, which gives the pudding a richer, fruity flavor. The light, fluffy texture of the panettone adds a unique twist!
Can I Make Jamie Oliver’s Bread And Butter Pudding With Any Other Bread?
While panettone is key to the recipe, you can substitute it with other sweet breads like brioche or challah if you can’t find panettone.
How Do I Ensure My Panettone Bread And Butter Pudding Doesn’t Turn Soggy?
Make sure you toast the panettone slices lightly before layering them. It helps absorb the custard without getting too soggy!
