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panettone bread and butter pudding

panettone bread and butter pudding

panettone bread and butter pudding

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panettone bread and butter pudding

Ingredients

Directions

  1. To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
  2. Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
  3. Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
panettone bread and butter pudding
panettone bread and butter pudding

panettone bread and butter pudding with marsala

In a way I’m very glad that the delectable Italian raisin and fruit bread , called Panettone, only comes in to the house at Christmas I absolutely love it and keep taking sneaky slices.

INGREDIENTS

400g panettone, cut into round slices 1.5cm thick
60g raisins
150ml Marsala
50g butter
20g whole candied peel
175ml milk
175ml double cream
60g golden caster sugar
zest of 1 small lemon
4 eggs, beaten
½ whole nutmeg

METHOD

Begin by putting the raisins in a small saucepan with 50ml of the Marsala and bring them up to simmering point, then remove them from the heat then leave to soak and cool for about 40 minutes.

Meanwhile preheat the oven to 180C, gas mark 4. Then butter the slices of panettone and cut each one into quarters measuring about 6cm (if you are using the small panettone, just halve them). Now arrange a single layer of slightly overlapping slices in the prepared dish, saving all the nicest-looking pieces for the top.  Next drain the raisins and reserve the liquid.

Sprinkle half the raisins over the panettone, and all of the candied peel.  Now arrange the remaining slices of panettone on top, overlapping them attractively so the crusts are prominent, then sprinkle with the remaining raisins. Next, in a large glass jug (it will need to be more than 570ml), measure out the milk, double cream, the remaining 100ml Marsala and the Marsala juices from the raisins.

Now use a mini-whisk to whisk the caster sugar, lemon zest and beaten eggs.  Then pour the whole lot over the panettone and grate the nutmeg over the top. Pop the dish on a baking tray and bake for 50 minutes until the top is crisp and golden and the pudding is puffy and set in the centre. Leave it out of the oven to settle for 10 minutes, then serve with some chilled pouring cream.

Panettone Bread and Butter Pudding with Vanilla and Chocolate

Vanilla Panettone Bread and Butter Pudding is a sumptuous celebratory twist on a classic British pudding. The rich but airy Italian festive bread is full of delicious Christmas flavours. I’ve added fabulous, fragrant vanilla and decadent chocolate for the most indulgent pudding of the season.

Ingredients

  • 300 g panettone
  • 50 g butter
  • 150 ml cream
  • 150 ml milk
  • 2 tsp vanilla extract (or tsp vanilla bean paste)
  • 2 eggs (medium/large)
  • 2 tbsp sugar
  • 2 tbsp chocolate chips (optional)
  • 2 tsp icing sugar

Instructions

  • Put the oven on to 180C / 170C fan / Gas 4
  • Cut the panettone into 2.5 cm / 1″ cubes.
  • 300 g panettone
  • Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6″ x 8″.Next, arrange the cubes of panettone in the dish.
  • 50 g butter
  • Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don’t need to work too hard at this!
  • 150 ml cream,150 ml milk,2 tsp vanilla extract,2 eggs,2 tbsp sugar
  • Pour the custard mixture over the panettone. Take care to drizzle it evenly over the panettone.
  • Use the back of a spoon to lightly press the cubes into the liquid so they absorb it. Do this as gently as possible, because you want them to spring back up. Don’t squash them!
  • Scatter the chocolate chips over the panettone. Now drizzle the remaining melted butter over any of the bread that is not submerged in the custard mix.
  • 2 tbsp chocolate chips
  • Pop into the oven and bake for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
  • Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.
  • 2 tsp icing sugar
panettone bread and butter pudding
panettone bread and butter pudding

panettone bread and butter pudding with baileys

This easy Panettone Bread and Butter Pudding with added Baileys is the ultimate Christmas dessert. Festive, fruity and delicious.

INGREDIENTS

20 g Unsalted butter

350 g Panettone See note 1.

200 ml Double cream

250 ml Semi skimmed milk

3 Eggs

100 ml Baileys liqueur

50 g Caster sugar

50 g Chocolate chips See note 2.

INSTRUCTIONS

  • Pre-heat oven to 170C.
  • Butter the base of a shallow casserole dish/baking dish with the butter.
  • Chop the panettone into small cubes (about 3cm). Put into a buttered baking dish.
  • Mix the cream, milk, eggs, liqueur and sugar together and pour over the panettone. Sprinkle over the chocolate chips. Allow to soak in well for about 30 minutes.
  • Bake in the preheated oven for 30 – 40 minutes until the egg mixture is just set and the top is golden and crispy.

NOTES

Note 1 – This works very well with slightly stale or leftover panettone, if yours is very soft and fresh, I tend to chop into chunks and then leave on a plate covered by a tea towel for a couple of hours until it dries out a little. It’s not vital to do this, it just keeps the texture of the cooked pudding a little firmer.

Note 2 – Regular chocolate chopped into chunks is fine too. Dark or milk is fine, whichever you prefer.

Note 3 – You can prep up to this step 24 hours in advance. Cover and store in the fridge. Bake as normal when you are ready to serve. (It may take 5 minutes longer to cook if coming straight from the fridge.)

panettone bread and butter pudding
panettone bread and butter pudding

Tips on Making the Best Panettone Bread Pudding

  • Use quality ingredients – This dish is simple, which means the taste of the ingredients (eggs, cream, the panettone) shines through.
  • Beat the egg and sugar well –  Before adding any liquid, make sure to beat the egg and sugar well. This will make the whisking so much easier and smoother when you add in the liquid later. 
  • Prep this the night before – It’s important to let the bread soak up all that delicious custard overnight, or a minimum of 4-6 hours.
  • Prefer less sugar? My recommendation is ⅓ cup of sugar. Even with a light sprinkle of powdered sugar, it’s not overly sweet. If you prefer “healthier” bread pudding or plan to add whipped cream, etc, you may cut down to ¼ cup of sugar.

Serve this warm dessert as a finale of your holiday meal or make it for a special Christmas Day breakfast. The whole house smells so inviting that you will know why it makes such a treasure for the holiday. I hope it’s going to be your family favorite too!

Panettone Bread and Butter Pudding Recipe

Create this showstopper, comfort pudding using ingredients that are left over after the Christmas celebrations. The lemon rind can be swapped for orange rind and any leftover cream can be used in place of some, or all, of the milk.

Ingredients

200g panettone
50g butter
1 egg
450ml milk
2 tbsp caster sugar
1 tsp grated lemon rind
1 tbsp demerara sugar

Method

Temperature

180°C, Fan 160°C, 350°F, Gas 4

  1. Pre-heat the oven.
  2. Rub a little butter around the inside of a 1lt/2pt oven dish.
  3. Cut the panettone into 1cm/⅜” slices.
  4. Spread the butter over the panettone and cut the slices into triangles.
  5. Arrange the buttered triangles, butter side up, in the oven dish.
  6. Break the egg into a mixing bowl, add the milk, caster sugar and grated lemon rind.
  7. Pour evenly over the panettone, gently pressing everything into the liquid.
  8. Scatter the demerara sugar over the top.
  9. Bake for 25-30 minutes until set and the top is golden.
panettone bread and butter pudding
panettone bread and butter pudding

What is Panettone?

This buttery brioche-style sweet bread from northern Italy is usually enriched with dried fruit and citrus zest, though chocolate versions are also popular. It should not be confused with pandoro, a similar Christmas treat baked into a star shape and dusted with vanilla icing sugar. Neither bears any resemblance to panforte, which is a dense, solid fruit and nut confection that was once used as travel rations.

What does panettone bread taste like?

It’s not too sweet, with a hint of orange blossom (a very unique almondy flavor) and vanilla.The traditional recipe has candied fruit, nuts, and sometimes raisins. Nowadays, they can be made with various add-ins, including chocolate chunks.

How do I know if my bread pudding is done?

You can insert a tester and it should come out clean. But the pudding should be shiny and not completely firm. This will ensure that it’s still creamy and not dry.

Do you eat bread pudding warm or cold?

In theory, you can eat it however you want. I think the best way is warm with whipped cream, vanilla ice cream, or caramel sauce.

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