A buttery, crispy and soft Panettone bread and butter pudding with citrus tones that will melt your heart with every mouthful.
We decided to visit my father in law and partner the other weekend and as we had not seen them for a while we participated in exchanging late Christmas gifts. From us, we gave our usual Christmas hamper full of delightful homemade chutneys and the like.
We also received some delightful foods. One of these foods was the classic Italian Christmas bread, Panettone.
It was quite a large one too at 1 Kg. Now the question is what do you do with a 1 Kg Panettone? I can think of plenty but the one that really came to mind was bread and butter pudding. A classic British pudding.
With the Panettone already very sweet and full of succulent raisins, a hint of citrus it did not take much to really bring this dish together.
This dish once cooked brought with it a buttery, crispy soft bread, and butter pudding with citrus tones coming from the added orange zest and juice.
One of the best parts to look forward to when making this pudding is when you remove it from the oven and have that beautiful wobble of just set custard. You know it is going to be such a delight to eat.
Serve it with cream or a lovely custard and you will be smiling ear to ear and if you want more have it cold anytime and reap the delights of such a great classic pudding with an Italian twist.
Panettone Bread and Butter Pudding
- 100 g Butter
- 4 tbsp. Demerara sugar
- 1 tsp. cinnamon
- ¼ tsp. Nutmeg
- 750 g Panettone cut in to triangles 1 inch thick
- 300 ml milk
- 200 ml Double cream
- 4 eggs
- 100 g caster sugar
- 1 tsp vanilla essence
- 1 orange zest and juice of
- Preheat the oven to 160C/140C fan. Grease your baking dish (see note) with some of the butter and sprinkle half of the demerara sugar into the dish followed by a sprinkling the cinnamon also.
- In a small pan heat the milk with the orange zest until hot but not boiling and then leave to cool.
- Butter the pannetone with the remaining butter. Make your custard mixture by whisking the eggs and sugar together until the sugar is well mixed then add the infused milk, cream, vanilla essence and orange juice.
- To build your pudding dip each of the pannetone slices in to the custard mixture and build up in your greased baking dish. Once built slowly pour the remaining custard mixture over the bread then sprinkle with the remaining demerara sugar.
- Place in to the preheated oven and bake for 35 to 40 minutes. I would check after 35 minutes. It should be cooked in the middle with no runny custard but just set with a lovely wobble. If not cook for a few minutes more until ready.
- Serve with a double cream or custard, whichever you fancy.