Jamie Oliver Bread And Butter Pudding Panettone Recipe

I first stumbled upon Jamie Oliver’s Bread and Butter Pudding Panettone recipe on a rainy Sunday. It was the perfect excuse to take my time in the kitchen, something I don’t always get to do. The idea of combining the rich, buttery layers of panettone with the comforting texture of bread and butter pudding intrigued me. As the smell filled the house, I couldn’t help but think about how certain foods have this magical ability to take you back in time. This dish, in particular, reminded me of family gatherings around the holidays-when the house smelled of warm, baked treats, and everyone gathered around the table.

Jamie’s take on this classic dessert takes it to another level. The soft, sweet slices of panettone soaked in a fragrant custard make for an indulgent treat that’s both familiar and elevated. So, if you’re craving something comforting yet slightly more refined, this recipe is a must-try.

Jamie Oliver’s Bread And Butter Pudding Panettone Recipe

There’s something about Jamie’s recipes that makes them feel both accessible and special. The Bread and Butter Pudding Panettone is no exception. It’s simple enough to make on a lazy weekend, but it feels like you’re creating something special for a celebration. The ingredients come together effortlessly to form a warm, golden dessert that will impress anyone you serve it to.

Here’s how Jamie does it:

Panettone: Soft, buttery, and sweet.
Eggs: Create that creamy, rich custard.
Milk and Cream: The liquid base that helps soak the panettone.
Vanilla: Adds a lovely fragrance and depth of flavor.
Butter: Richness that brings the bread and butter pudding to life.
Sugar: A touch of sweetness, helping to balance out the richness.

The beauty of this recipe lies in the simplicity of its ingredients. But the way they work together is what truly elevates the dish.

Ingredients Needed

Let’s break down the key ingredients for this decadent dessert:

Panettone (1 small loaf): This is the heart of the dish. You want to use a fresh, good-quality panettone, preferably one with bits of dried fruit and a hint of citrus. The texture is crucial-too dry, and it won’t soak up the custard properly. Too fresh, and it won’t have that comforting bread-like quality. A medium-sized panettone is perfect.
Eggs (3 large): These provide the structure and creaminess to the custard. The yolks give it richness, while the whites help bind everything together.
Whole milk (400 ml): This is the liquid that helps create the custard base. Full-fat milk gives the pudding that lovely creamy texture, but you can swap it for semi-skimmed if you prefer.
Double cream (200 ml): For the extra indulgence. The cream adds richness, which complements the sweet panettone.
Caster sugar (75 g): This is the perfect amount to sweeten the pudding without it being overly sugary. You could also use muscovado sugar for a bit of molasses flavor if you want to play around with the taste.
Butter (unsalted, 50 g): Butter makes everything better. You’ll spread it on the panettone slices to enhance flavor and texture.
Vanilla extract (1 tsp): For that subtle, aromatic flavor that ties everything together.
Raisins or sultanas (optional, 100 g): Jamie sometimes adds raisins to his bread and butter pudding, but they’re optional here. If you love a burst of fruit in your dessert, go ahead and toss a handful in.

How To Make Jamie Oliver’s Bread And Butter Pudding Panettone

Making this pudding is surprisingly easy. It’s the perfect dessert for when you want something a little indulgent but don’t have hours to spend in the kitchen. Here’s how you do it:

Prep the panettone: Start by slicing your panettone into about 1-inch slices. Then, spread each slice with butter. Make sure the butter melts into every crevice for that extra richness. If you’re adding raisins, sprinkle them on top of the buttered slices.
Create the custard: In a large bowl, whisk together the eggs and sugar until smooth and creamy. Gradually add the milk and cream, followed by the vanilla extract. Whisk until fully combined. You can also use a hand mixer for this part if you want to speed things up.
Assemble the pudding: Grease a baking dish with butter. Lay the buttered panettone slices in the dish, overlapping them slightly. Pour the custard mixture evenly over the top, making sure the bread soaks up the custard. Let it sit for about 10-15 minutes to allow the bread to absorb the liquid.
Bake: Preheat your oven to 180°C (350°F). Bake the pudding for 30-40 minutes or until it’s golden and the custard has set. You should see a light golden brown top with a slightly wobbly custard underneath.
Serve: Let the pudding cool slightly before serving. It’s delicious on its own, but you can also serve it with a dusting of powdered sugar, whipped cream, or even a scoop of vanilla ice cream for extra indulgence.

Ingredient Science Spotlight

Ever wonder why the custard works so perfectly in this recipe? Let’s dive into the science behind the ingredients:

Eggs: They’re the key to the creamy texture. The proteins in eggs coagulate when heated, creating a silky custard. The egg yolks add richness, while the whites help stabilize the mixture.
Milk and Cream: The proteins in milk and cream help to create a smooth, velvety texture when combined with the eggs. They also balance the richness of the butter, preventing the custard from becoming too heavy.
Panettone: The panettone’s soft, airy texture allows it to soak up the custard without becoming soggy. Its slight sweetness and fruitiness elevate the flavor of the dish.
Butter: This contributes to the richness and depth of flavor. It also helps keep the pudding from drying out during baking, giving it a luxurious mouthfeel.

Expert Tips

To make sure your Bread and Butter Pudding Panettone turns out perfectly, here are some tips from the experts:

Don’t skip the soaking time: Allowing the bread to soak up the custard is crucial for the texture. Don’t rush this step.
Use fresh panettone: Stale panettone works, but fresh panettone gives the best results. It has that perfect balance of softness and density that will soak up the custard just right.
Temperature control: Make sure your oven is fully preheated before baking. This ensures an even cook and prevents the pudding from becoming too soggy.
Experiment with spices: If you want to add more depth to your pudding, try adding a pinch of cinnamon, nutmeg, or allspice to the custard mixture.
Top it off: For a crispy top, you can sprinkle a little extra sugar on the pudding just before it finishes baking. This caramelizes during the final minutes and gives you that delicious crunchy topping.

Recipe Variations

The best part about this recipe is how customizable it is. Here are some variations to try:

Fruit add-ins: Swap out the raisins for other dried fruits like cranberries, chopped apricots, or figs. You could even use fresh berries or stewed apples for a seasonal twist.
Chocolate: Add chunks of dark chocolate or even chocolate chips to the layers for a more decadent version.
Nuts: Walnuts or hazelnuts add a nice crunch. Toast them lightly before adding them to the pudding for extra flavor.
Spiced rum or brandy: Soak the raisins or sultanas in a little alcohol for a festive kick.
Dairy-free: For a dairy-free version, substitute the cream and milk with coconut milk and coconut cream. Use a plant-based butter as well.

Final Words

This Bread and Butter Pudding Panettone is one of those desserts that feels both nostalgic and new. It takes a classic and adds an elegant twist with panettone, turning a humble pudding into something luxurious. Whether it’s for a holiday meal, a family gathering, or just a cozy weekend treat, it’s the kind of recipe you’ll come back to time and time again.

FAQs

Can I Use Other Types Of Bread For Jamie Oliver’s Bread And Butter Pudding Panettone Recipe?

Yes, you can use other types of bread like brioche or challah if you prefer, but panettone gives it a unique, sweet twist.

How Long Should I Bake Jamie Oliver’s Bread And Butter Pudding Panettone?

You should bake it for about 35 to 40 minutes until the top is golden and the custard has set.

Can I Make Jamie Oliver’s Bread And Butter Pudding Panettone Ahead Of Time?

Yes, you can prepare it the night before, refrigerate it, and then bake it the next day. Just let it sit at room temperature for a bit before baking.