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Nigella Panettone Bread And Butter Pudding

Nigella Panettone Bread And Butter Pudding
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A decadent dessert that transforms Italian panettone into a rich bread and butter pudding. The sweet, fruity bread soaks up a creamy custard, resulting in a soft interior with a golden, slightly crisp top, perfect for holidays or a special treat.

Ingredients

Scale
  • 1 small panettone (about 1 lb), sliced into 1-inch thick slices
  • 4 tbsp unsalted butter, softened
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tbsp granulated sugar (optional, for topping)

Instructions

  1. Preheat the oven to 350°F / 175°C. Grease a 9×9 inch baking dish with butter or non-stick spray to prevent sticking and ensure easy removal after baking.
  2. Slice the panettone into 1-inch thick slices using a serrated knife for clean cuts. Spread each slice evenly with softened butter on both sides; this adds richness and helps the bread toast slightly during baking.
  3. Arrange the buttered panettone slices in the prepared baking dish, overlapping slightly if necessary to fit. Press them down gently to create an even layer, which promotes uniform soaking and baking.
  4. In a large mixing bowl, whisk together the eggs and 1/2 cup granulated sugar vigorously for about 2 minutes until smooth and slightly pale. This incorporates air for a lighter custard and ensures the sugar dissolves properly.
  5. Gradually whisk in the whole milk, heavy cream, vanilla extract, and fine sea salt until fully combined and smooth. Avoid overwhisking to prevent excessive bubbles, which can affect the texture of the baked pudding.
  6. Pour the custard mixture evenly over the arranged panettone slices in the baking dish. Use a spatula to press down gently on the bread, ensuring all slices are submerged and soaked for maximum absorption.
  7. Let the pudding soak at room temperature for 30 minutes, allowing the bread to fully absorb the custard. This step is crucial for a moist, cohesive final texture without dry spots.
  8. Place the baking dish in the preheated oven on the middle rack. Bake for 45-50 minutes, or until the top is golden brown and the center is set. To test, insert a knife in the center; it should come out clean, indicating the custard is cooked through.
  9. If using the optional sugar topping, sprinkle 1 tbsp granulated sugar evenly over the pudding during the last 10 minutes of baking. This creates a caramelized, slightly crisp crust that adds texture and sweetness.
  10. Remove the pudding from the oven and let it rest for 15 minutes before serving. This allows the custard to set further, making it easier to slice and enhancing the flavors as it cools slightly.

Notes

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 300°F / 150°C oven for 10-15 minutes until warmed through; avoid microwaving to prevent sogginess. Do not freeze as the texture may become soggy upon thawing.

Nutrition

Keywords: panettone bread and butter pudding, bread and butter pudding recipe, Italian dessert, holiday baking, custard pudding, sweet bread pudding, Nigella Lawson inspired, easy dessert, festive treat, baked pudding, panettone dessert, Christmas pudding

Find it online: https://britishrecipes.uk/nigella-panettone-bread-and-butter-pudding/