I still remember the first time I tried Jamie Oliver’s Bread and Butter Pudding Panettone recipe. It was a chilly winter evening, and I had just spent the day baking. The house smelled like fresh bread, cinnamon, and something sweet. It was the kind of evening that makes you feel cozy, and when I stumbled upon Jamie’s twist on a classic, I knew it was going to be something special.
The traditional bread and butter pudding had always been a favorite in my family. We’d make it with plain white bread, custard, and raisins. But the addition of panettone, that Italian Christmas bread filled with candied fruits, made all the difference. It added a lightness and flavor that turned an everyday dessert into something extraordinary. If you’re looking for a recipe that’s both nostalgic and new, this one is it.
Jamie Oliver’s Bread And Butter Pudding Panettone Recipe
Jamie Oliver’s panettone bread and butter pudding is everything you could want in a comfort dessert. The richness of the custard, the airy texture of the panettone, and the sweet and fruity notes combine into a dreamy dessert that feels indulgent yet simple to make.
What I love about this recipe is its versatility. It’s perfect for a cozy winter evening or a festive gathering. If you’re new to bread and butter pudding or looking for a unique twist, this version brings a touch of class without complicating things.
Ingredients Needed
Jamie’s recipe keeps things straightforward but with a few unique ingredients that take this dessert from good to amazing.
- Panettone: The star of the dish. You’ll need a good-quality panettone, ideally fresh or just slightly stale. It’s buttery, sweet, and packed with candied fruits and sometimes nuts. It’s key to getting the flavor and texture just right.
- Butter: Don’t skip this one! Butter adds richness and ensures that the panettone slices soak up the custard perfectly.
- Eggs: The base of the custard. They bring richness and smoothness to the pudding. You’ll use large eggs for a creamy texture.
- Milk: Whole milk works best here. It gives a creamy body to the custard without being overly heavy.
- Double Cream: This adds decadence to the custard. You can substitute with heavy cream if you don’t have double cream on hand.
- Sugar: Granulated sugar sweetens the custard. You could use a little less if you’re using a sweet panettone, but it helps balance the custard.
- Vanilla Extract: A little bit of vanilla goes a long way in creating a rich, comforting flavor.
- Cinnamon and Nutmeg: These spices elevate the flavor and add warmth. They pair perfectly with the fruity panettone.
- Raisins (optional): Some versions of the recipe include raisins, though Jamie’s often leaves them out to let the panettone’s flavor shine.
- Icing Sugar (for dusting): This is optional, but it adds a nice touch of sweetness and elegance when serving.
How To Make Jamie Oliver’s Bread And Butter Pudding Panettone
Making this pudding is a breeze, and the results are totally worth it.
- Preheat the Oven: Get your oven ready at 180°C (350°F). This ensures the pudding cooks evenly.
- Prepare the Panettone: Slice your panettone into thick, about 2 cm, slices. If you’ve got a fresh loaf, even better. Spread each slice with butter on both sides. This will help the custard soak in and create that luscious texture.
- Arrange in the Dish: Layer the buttered panettone slices in a baking dish. You can alternate directions or create a neat pattern, but it doesn’t need to be perfect. Just make sure it’s stacked nicely.
- Make the Custard: In a separate bowl, whisk together eggs, milk, double cream, sugar, and vanilla. Beat until well combined, and add a pinch of cinnamon and nutmeg. If you’re using raisins, scatter them in between the layers of panettone.
- Pour Over the Bread: Gently pour the custard mixture over the panettone. Allow the bread to soak it up. You can press it down slightly if it looks dry, but don’t overdo it.
- Bake: Place the dish in the oven and bake for about 30-40 minutes, or until the top is golden and crispy, and the custard has set.
- Serve: Once it’s out of the oven, dust with icing sugar and serve warm. It’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredient Science Spotlight
The science behind this pudding is all about texture and flavor absorption.
- Panettone: Its airy, rich texture and the presence of dried fruits make it a fantastic base for absorbing the custard. The lightness of the bread helps it soak up the creamy custard without becoming soggy.
- Custard: The eggs provide structure, while the milk and cream add richness. The sugar and spices balance the sweetness and enhance the flavors of the bread.
- Butter: Adding butter to the bread before baking helps it crisp up on the outside while staying soft and custardy on the inside. This balance between crispy and soft is the key to a great bread and butter pudding.
Expert Tips
Here are a few tricks to take this recipe to the next level:
- Use slightly stale panettone: If you’ve got leftover panettone, it works great for this recipe. Stale bread soaks up custard better and holds up during baking.
- Don’t skimp on the butter: Buttering each slice of bread really makes a difference in the texture and flavor.
- Add a splash of booze: A little dash of rum or brandy in the custard can elevate the flavors and add a bit of warmth.
- Let it rest before baking: If you’ve got time, let the assembled bread and custard sit for 20 minutes before baking. This allows the bread to fully soak up the custard.
Recipe Variations
- Chocolate Panettone: If you’re a chocolate lover, use a chocolate panettone or add chunks of dark chocolate to the layers for a rich, indulgent twist.
- Citrus Zest: For a zesty kick, add lemon or orange zest to the custard mixture. The citrus notes pair beautifully with the sweet panettone.
- Vegan Version: Use plant-based milk and a flax or chia egg replacement for a vegan take on this recipe. Coconut cream works as a great substitute for double cream.
- Nutty Twist: Add chopped nuts, like hazelnuts or almonds, between the layers of bread for an extra crunch.
Final Words
This recipe is the perfect blend of traditional and modern. It’s comforting, indulgent, and surprisingly simple to make. The combination of panettone and custard is a showstopper, and the variations you can play with allow for a unique twist every time. Whether you’re making it for a festive occasion or a simple family dessert, this bread and butter pudding will leave everyone impressed.
FAQs
What Is The Secret To Making Jamie Oliver’s Bread And Butter Pudding With Panettone?
The key is using fresh, high-quality panettone. The fluffy texture and rich flavor make it perfect for soaking in the custard.
Can I Use Regular Bread Instead Of Panettone For This Recipe?
You can, but panettone adds a special sweetness and lightness. If you substitute, opt for a soft, slightly sweet bread like brioche.
How Long Should I Bake Jamie Oliver’s Bread And Butter Pudding Panettone?
Bake it for around 35-40 minutes at 180°C until the top is golden and the custard is set.