Growing up, my family always had a sweet tooth. Every Sunday, my grandmother would whip up the most comforting desserts-rich cakes, gooey puddings, and everything in between. But there was one dessert that everyone always fought over: bread and butter pudding. It wasn’t fancy or complicated, just layers of buttered bread soaked in custard, baked to golden perfection. But Jamie Oliver’s Bread and Butter Pudding with Panettone? That takes it up a notch. The sweet, fruity richness of panettone replaces the usual bread, adding complexity and depth that can only come from this Italian treat.
This recipe brings me back to cozy kitchen moments, where everyone would sit around the table after dinner, sharing stories and spoons of warm, custardy goodness. So, when I first tried Jamie Oliver’s twist on this classic dessert, I knew it was going to become part of my own repertoire. And let me tell you, it doesn’t disappoint.
Jamie Oliver’s Bread And Butter Pudding Panettone Recipe
This recipe is a showstopper. Simple to make but so impressive, it combines the heartiness of bread and butter pudding with the luxury of panettone. It’s perfect for those moments when you want to elevate a traditional comfort food without overcomplicating things.
Ingredients Needed
For this recipe, here’s what you’ll need:
- Panettone (500g): The star of the show. It’s that sweet, spongy Italian bread filled with dried fruits, nuts, and sometimes citrus peel. You can get it around Christmas, but I love using it year-round.
- Butter (75g): Softened. This adds richness and ensures your pudding has that melt-in-your-mouth texture.
- Whole Milk (500ml): A creamy base for the custard. You can substitute with a dairy-free option if needed.
- Double Cream (200ml): Because, why not? The cream brings the richness needed to balance the panettone’s sweetness.
- Eggs (4): These act as the binding agent, turning the milk and cream into a custard.
- Caster Sugar (100g): To sweeten the custard just enough without overpowering the panettone.
- Vanilla Extract (1 tsp): For that subtle warmth and depth of flavor.
- Zest of 1 Orange: The citrusy zing adds a bright contrast to the richness of the pudding.
- Raisins or Sultanas (optional): If you want an extra burst of fruitiness, these are great additions, but Jamie’s version is often left plain to let the panettone shine.
- A pinch of sea salt: Just a touch to balance the sweetness.
How To Make Jamie Oliver’s Bread And Butter Pudding Panettone
Making this dessert is simple, and it’s one of those recipes where you get to feel like a chef with minimal effort.
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Prep The Panettone
- Slice your panettone into 2cm thick slices.
- Butter each slice generously on one side (don’t be shy!).
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Assemble The Pudding
- Buttered side up, layer the panettone slices in a buttered baking dish. You’ll want to fill it up, so pack the slices in snugly.
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Prepare The Custard
- In a bowl, whisk together eggs, sugar, and vanilla extract until smooth.
- Gently heat the milk and cream together in a saucepan until just warmed through (don’t let it boil).
- Slowly pour the warm milk and cream into the egg mixture, whisking constantly to avoid scrambling the eggs.
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Combine
- Pour the custard over the panettone, pressing down slightly to ensure the bread absorbs the liquid.
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Bake
- Bake at 170°C (340°F) for about 35-40 minutes or until the custard is set and the top is golden brown.
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Serve
- Let the pudding cool slightly before serving. It’s perfect with a dollop of whipped cream or vanilla ice cream.
Ingredient Science Spotlight
Every ingredient in this recipe serves a crucial purpose:
- Panettone: The texture of panettone is what makes it so perfect for this pudding. It’s airy and light, but the fruit and zest create layers of flavor. It absorbs the custard beautifully without falling apart.
- Butter: The butter’s role is more than just adding flavor. It helps create that irresistible golden crispiness on top while keeping the bread moist inside.
- Eggs: Eggs thicken the custard and help it set. Their protein content also gives the pudding structure, so it doesn’t turn into a runny mess.
- Sugar: Sweetness is essential to balance the richness of the butter and cream. The sugar caramelizes slightly during baking, creating a lovely crust.
- Milk and Cream: These two are the base of the custard, offering that silky smooth texture we all crave in a dessert like this.
Expert Tips
- Use slightly stale panettone: A fresher panettone might be too soft and soggy when baking. Slightly stale panettone absorbs the custard better.
- Don’t over-bake: The custard needs to set, but it shouldn’t dry out. Check after 35 minutes, and if the top is golden but the custard still jiggles slightly, you’re good to go.
- Add a splash of brandy or rum: For a grown-up twist, a splash of alcohol in the custard brings a little extra depth of flavor.
Recipe Variations
While Jamie’s recipe is a classic, you can easily customize it:
- Chocolate Panettone: If you find a panettone with chocolate pieces, go ahead and use it. The richness of the chocolate will mix beautifully with the creamy custard.
- Citrus zest variations: Lemon zest or even a mix of lemon and orange can bring more brightness.
- Nuts and dried fruits: Add a handful of chopped nuts like hazelnuts or almonds. Or toss in some dried cherries or cranberries for extra texture and flavor.
Final Words
This dessert has become my go-to for family gatherings and even a special weekday treat. It’s incredibly comforting yet feels a little fancy thanks to the panettone. Whether I’m using a store-bought panettone or making my own, it’s always a crowd-pleaser. What I love about it is the versatility-it’s just as good when made in a rush as when I take my time with it.
FAQs
Can I Use A Different Type Of Bread For This Pudding?
Yes, you can swap out the panettone for brioche or any rich white bread for a similar texture and flavor.
How Long Does This Pudding Need To Bake?
It should bake for about 30-35 minutes at 180°C (350°F), or until golden and set.
Can I Make This Ahead Of Time?
Yes, you can assemble it the night before, cover it, and refrigerate. Just bake it the next day.