Nigella Panettone Bread And Butter Pudding Recipe

This easy Panettone Bread and Butter Pudding is rich, creamy, and full of flavor. Soft panettone soaks up a sweet vanilla custard, then bakes until golden with a crisp sugar topping. A perfect way to use leftover panettone!

Ingredients Needed:

• 750g panettone
• 600ml double cream
• 7 eggs
• 1 egg yolk
• 200g caster sugar
• 1 tsp vanilla extract
• 2 tbsp Demerara sugar

How To Make Panettone Bread And Butter Pudding Recipe?

1. Preheat the oven: Set to 150°C.
2. Layer the panettone: Cut into 2cm slices and arrange them in a baking dish, slightly overlapping.
3. Warm the cream: Heat it in a saucepan over medium heat until almost boiling.
4. Whisk the eggs: In a bowl, whisk the eggs, extra yolk, and caster sugar together.
5. Make the custard: Slowly pour the hot cream into the egg mixture, whisking constantly to prevent scrambling. Stir in the vanilla.
6. Soak the panettone: Strain the custard through a sieve, then pour it over the panettone. Let it soak for 10 minutes, basting any dry parts.
7. Add the topping: Sprinkle Demerara sugar on top for a crispy crust.
8. Bake: Cover with foil and bake for 40-45 minutes, until golden and set.
9. Serve: Enjoy warm.

Recipe Tips:

• Use fresh panettone for the best texture: Stale panettone can be too dry and won’t soak up the custard as well. If using an older panettone, let it soak longer before baking.
• Whisk the custard gently to avoid air bubbles: If you whisk too hard, the custard will become foamy and won’t bake into a smooth, creamy texture.
• Pour the hot cream slowly into the eggs: This prevents the eggs from cooking too fast and turning lumpy. Always whisk while pouring to create a smooth custard.
• Let the panettone soak for at least 10 minutes: This step is key to making sure every bite is soft, rich, and full of flavor. Press the slices gently into the custard if needed.
• Bake with foil, then remove it for a golden top: Covering the dish keeps the pudding moist while baking. Removing the foil near the end helps the top crisp up beautifully.

How To Store Leftovers?

Let the Panettone Bread and Butter Pudding cool completely. Then, cover it well or place it in a container. Store in the fridge for up to 3 days.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 200mg
• Sodium: 150mg
• Potassium: 120mg
• Total Carbohydrate: 50g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 8g

Try More Nigella Lawson Recipes:

• Nigella Coconut Loaf Cake Recipe
• Nigella Salted Caramel Cake Recipe

Nigella Panettone Bread And Butter Pudding Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

450

kcal

This easy Panettone Bread and Butter Pudding is rich, creamy, and full of flavor. Soft panettone soaks up a sweet vanilla custard, then bakes until golden with a crisp sugar topping. A perfect way to use leftover panettone!

Ingredients

• 750g panettone

• 600ml double cream

• 7 eggs

• 1 egg yolk

• 200g caster sugar

• 1 tsp vanilla extract

• 2 tbsp Demerara sugar

Directions

• Preheat the oven: Set to 150°C.
• Layer the panettone: Cut into 2cm slices and arrange them in a baking dish, slightly overlapping.
• Warm the cream: Heat it in a saucepan over medium heat until almost boiling.
• Whisk the eggs: In a bowl, whisk the eggs, extra yolk, and caster sugar together.
• Make the custard: Slowly pour the hot cream into the egg mixture, whisking constantly to prevent scrambling. Stir in the vanilla.
• Soak the panettone: Strain the custard through a sieve, then pour it over the panettone. Let it soak for 10 minutes, basting any dry parts.
• Add the topping: Sprinkle Demerara sugar on top for a crispy crust.
• Bake: Cover with foil and bake for 40-45 minutes, until golden and set.
• Serve: Enjoy warm.

Notes

• Use fresh panettone for the best texture: Stale panettone can be too dry and won’t soak up the custard as well. If using an older panettone, let it soak longer before baking.
• Whisk the custard gently to avoid air bubbles: If you whisk too hard, the custard will become foamy and won’t bake into a smooth, creamy texture.
• Pour the hot cream slowly into the eggs: This prevents the eggs from cooking too fast and turning lumpy. Always whisk while pouring to create a smooth custard.
• Let the panettone soak for at least 10 minutes: This step is key to making sure every bite is soft, rich, and full of flavor. Press the slices gently into the custard if needed.
• Bake with foil, then remove it for a golden top: Covering the dish keeps the pudding moist while baking. Removing the foil near the end helps the top crisp up beautifully.