Panettone bread and butter pudding is a delightful twist on the classic dessert, infusing the traditional bread and butter pudding with the unique flavors of panettone. Panettone, a traditional Italian sweet bread, is known for its soft, airy texture and rich flavors that often include candied fruits and citrus zest. Incorporating this into bread and butter pudding creates a luxurious treat that elevates the original dish.

Panettone Bread And Butter Pudding

The bread and butter pudding panettone is prepared by layering slices of panettone with a creamy custard mixture, typically made from eggs, milk, cream, and sugar. The dessert is baked until the custard sets and the top layer of panettone is golden and crisp. This variation adds a distinct Italian flair, with the candied fruit and delicate citrus notes complementing the creamy custard.

This dessert is a wonderful way to repurpose leftover panettone, turning it into a warm and comforting dish that can be enjoyed as a dessert or a decadent breakfast. The panettone bread and butter pudding offers a delightful combination of textures, from the crisp top layer to the soft, custard-soaked interior. It’s a rich, satisfying treat that brings together the best of both worlds, combining Italian tradition with a beloved classic dessert.

Difference Between Bread Pudding And Bread Butter Pudding?

Bread pudding and bread and butter pudding share a common base of bread, custard, and baking, but they differ in preparation and texture. Bread pudding typically uses stale bread mixed with a custard made from milk, eggs, and sugar, resulting in a dense and moist texture. In contrast, bread and butter pudding involves buttering the bread slices before adding the custard, creating a richer flavor and a golden, crispy top layer due to the butter.

Kitchen Tools Needed

  • Baking Dish: A 9×13-inch dish works well.
  • Mixing Bowl: For preparing the custard mixture.
  • Whisk: To beat the custard ingredients together.
  • Knife: For cutting the panettone into slices.
  • Butter Knife: To spread butter on the panettone slices.
  • Measuring Cups and Spoons: For accurate measurement of ingredients.
  • Oven Mitts: For safely removing the baking dish from the oven.
  • Spatula: For spreading and leveling the pudding.
  • Aluminum Foil: Optional, to cover the pudding if it browns too quickly.
  • Cooling Rack: To let the pudding cool after baking.
Panettone Bread And Butter Pudding

Ingredients for Panettone Bread and Butter Pudding

  • Panettone: 1 small loaf (about 400-500 grams)
  • Butter: 1/2 cup (approximately 115 grams), softened
  • Eggs: 4 large
  • Milk: 2 cups (approximately 480 milliliters)
  • Heavy Cream: 1 cup (approximately 240 milliliters)
  • Sugar: 1/2 cup (approximately 100 grams)
  • Vanilla Extract: 1 teaspoon
  • Cinnamon: 1/2 teaspoon (optional, for added flavor)
  • Raisins: 1/4 cup (optional, for extra texture and sweetness)
  • Powdered Sugar: For dusting (optional)

How To Make Panettone Bread and Butter Pudding?

Prepare the Panettone

Slice the panettone into thick pieces, about 1/2 inch each. Spread a thin layer of softened butter on one side of each slice. Cut the slices into smaller pieces if needed to fit in the baking dish.

Arrange the Panettone

Lay the buttered slices of panettone in a greased 9×13-inch baking dish, buttered side up. Arrange them to cover the dish evenly, allowing some overlap for a textured top layer.

Make the Custard

In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon (if using). Continue whisking until the mixture is smooth and the sugar has dissolved.

Combine and Soak

Pour the custard mixture evenly over the panettone slices in the baking dish. Gently press the slices down with a spatula to ensure they’re well-soaked in the custard. If desired, sprinkle raisins on top for added texture and sweetness.

Bake the Pudding

Preheat your oven to 350°F (180°C). Once the oven is hot, place the baking dish in the center of the oven. Bake for 35-45 minutes, or until the custard is set and the top is golden brown. If the top browns too quickly, cover it with aluminum foil.

Cool and Serve

Once the pudding is baked, remove it from the oven and let it cool for 10-15 minutes on a cooling rack. Dust with powdered sugar if desired, then serve warm. Enjoy your panettone bread and butter pudding as a comforting dessert or a special breakfast treat.

Panettone Bread And Butter Pudding

What Can We Pair Up With Pudding?

  • Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside the warm panettone bread and butter pudding for a creamy, cooling contrast.
  • Whipped Cream: Add a dollop of freshly whipped cream on top for a light, airy texture that balances the rich pudding.
  • Fruit Compote: Warm fruit compote, like apple or berry, complements the sweet flavors of the pudding and adds a touch of tartness.
  • Caramel Sauce: Drizzle caramel sauce for an extra layer of sweetness and a hint of buttery richness.
  • Chocolate Shavings: Sprinkle dark chocolate shavings for a touch of elegance and a subtle cocoa flavor.
  • Toasted Nuts: Garnish with toasted almonds or pecans for added crunch and a nutty aroma.
  • Fresh Berries: Serve with strawberries, raspberries, or blueberries to provide a fresh and tangy contrast to the rich pudding.
  • Espresso or Coffee: A strong espresso or cup of coffee pairs well, balancing the sweetness with bold, roasted flavors.
  • Mint Leaves: Garnish with fresh mint leaves for a burst of color and a hint of freshness that lifts the dessert’s richness.

Tips and Tricks

  • Use Stale Panettone: Slightly stale panettone absorbs custard better, leading to a richer and more cohesive pudding.
  • Butter Generously: Don’t skimp on the butter. Generously butter each slice of panettone for a golden, crispy top layer.
  • Soak Thoroughly: After pouring the custard, press down on the panettone slices to ensure they soak up as much custard as possible.
  • Add Extra Flavor: Enhance the custard with additional flavors like orange zest, nutmeg, or cinnamon for a unique twist.
  • Cover if Needed: If the top is browning too quickly, cover the baking dish with aluminum foil to prevent burning while allowing the custard to set.
  • Experiment with Fillings: Add raisins, chocolate chips, or dried fruit to the layers of panettone for added texture and flavor.
  • Bake in a Water Bath: Placing the baking dish in a larger pan filled with water helps maintain even heat and prevents the custard from curdling.
  • Let It Rest: Allow the pudding to rest for a few minutes after baking to let the custard firm up, making it easier to serve.
  • Serve Warm: Panettone bread and butter pudding is best enjoyed warm, bringing out the flavors and texture.

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Panettone Bread And Butter Pudding

Variations

  • Chocolate Chip Panettone: Use a chocolate chip-studded panettone for an extra dose of chocolatey goodness.
  • Nutty Pudding: Add chopped nuts like almonds, pecans, or walnuts to the custard for a crunchy texture.
  • Boozy Twist: Mix a splash of rum, brandy, or Grand Marnier into the custard for a hint of boozy warmth.
  • Fruit Explosion: Add fresh or dried fruits like apricots, cranberries, or figs to the layers for additional flavor.
  • Citrus Zest: Add orange or lemon zest to the custard to brighten up the dessert with citrusy notes.
  • Spiced Pudding: Include spices like cinnamon, nutmeg, or allspice in the custard for a warm and aromatic variation.

Substitutions

  • Bread Substitutes: If you don’t have panettone, use brioche or challah bread for a similar texture and sweetness.
  • Dairy-Free Custard: Replace milk and cream with almond milk or coconut cream to make it dairy-free.
  • Egg Substitutes: Use an egg substitute like flaxseed or chia seeds mixed with water for an egg-free version.
  • Sugar Alternatives: Substitute regular sugar with honey, maple syrup, or a sugar substitute to reduce sugar content.
  • Butter Alternatives: Use vegan butter or coconut oil as a substitute for regular butter to make it vegan-friendly.
  • Gluten-Free Option: Opt for gluten-free panettone or gluten-free bread to accommodate those with gluten sensitivities.

Making Ahead

Panettone bread and butter pudding is a great make-ahead dessert. Prepare the pudding up to the point of baking, then cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight. This allows the custard to soak into the panettone for a deeper flavor. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off before baking as usual.

Panettone Bread And Butter Pudding

Storage

Once baked, panettone bread and butter pudding can be stored in the refrigerator for up to 3-4 days. Allow the pudding to cool completely before covering with plastic wrap or transferring to an airtight container. This will prevent it from drying out and keep it fresh.

Reheating

To reheat panettone bread and butter pudding, preheat your oven to 350°F (180°C). Place the pudding in an oven-safe dish and cover with aluminum foil to retain moisture. Heat for about 15-20 minutes, or until it’s warmed through. If you’d like a crispier top, remove the foil during the last 5 minutes of reheating.

You can also reheat individual portions in the microwave. Place a slice on a microwave-safe plate and heat in 20-30 second intervals until it’s warmed to your liking. Be careful not to overheat, as this can make the pudding rubbery or dry.

Frequently Asked Questions – FAQ’s

To reheat panettone bread and butter pudding without drying it out, use an oven set to 350°F (180°C). Cover the pudding with aluminum foil and heat for about 15-20 minutes. For individual portions, the microwave is an option—just be sure to use shorter intervals to avoid overcooking.

If you don’t have panettone, brioche or challah bread are excellent substitutes due to their similar soft and sweet qualities. Regular white bread or croissants can also be used for a different texture and flavor.

Yes, you can prepare the pudding ahead of time. Assemble the pudding, cover it, and refrigerate overnight. This allows the custard to soak into the panettone, enhancing the flavor. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.

Yes, you can use fresh panettone. However, slightly stale panettone is preferred because it absorbs the custard better, resulting in a richer, more cohesive texture.

Panettone bread and butter pudding can be stored in the refrigerator for 3-4 days. To keep it fresh, cover it with plastic wrap or place it in an airtight container once it has cooled completely.

Panettone Bread And Butter Pudding
Panettone Bread And Butter Pudding
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Panettone Bread And Butter Pudding

Recipe by JesseCourse: DessertCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

400

kcal

Ingredients

  • Panettone: 1 small loaf (about 400-500 grams)

  • Butter: 1/2 cup (approximately 115 grams), softened

  • Eggs: 4 large

  • Milk: 2 cups (approximately 480 milliliters)

  • Heavy Cream: 1 cup (approximately 240 milliliters)

  • Sugar: 1/2 cup (approximately 100 grams)

  • Vanilla Extract: 1 teaspoon

  • Cinnamon: 1/2 teaspoon (optional, for added flavor)

  • Raisins: 1/4 cup (optional, for extra texture and sweetness)

  • Powdered Sugar: For dusting (optional)

Directions

  • Slice the panettone into thick pieces, about 1/2 inch each. Spread a thin layer of softened butter on one side of each slice. Cut the slices into smaller pieces if needed to fit in the baking dish.
  • Lay the buttered slices of panettone in a greased 9×13-inch baking dish, buttered side up. Arrange them to cover the dish evenly, allowing some overlap for a textured top layer.
  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon (if using). Continue whisking until the mixture is smooth and the sugar has dissolved.
  • Pour the custard mixture evenly over the panettone slices in the baking dish. Gently press the slices down with a spatula to ensure they’re well-soaked in the custard. If desired, sprinkle raisins on top for added texture and sweetness.
  • Preheat your oven to 350°F (180°C). Once the oven is hot, place the baking dish in the center of the oven. Bake for 35-45 minutes, or until the custard is set and the top is golden brown. If the top browns too quickly, cover it with aluminum foil.
  • Once the pudding is baked, remove it from the oven and let it cool for 10-15 minutes on a cooling rack. Dust with powdered sugar if desired, then serve warm. Enjoy your panettone bread and butter pudding as a comforting dessert or a special breakfast treat.

Conclusion

Panettone bread and butter pudding is a delightful dessert that combines the traditional bread and butter pudding with the Italian flair of panettone. The unique texture and flavors of panettone, with its candied fruits and airy crumb, bring a new level of indulgence to this comforting dish.

Whether enjoyed warm out of the oven with a dollop of whipped cream or served cold the next day, this dessert is sure to impress. Its versatility allows for numerous variations, and it’s a fantastic way to repurpose leftover panettone. Ideal for gatherings or special occasions, panettone bread and butter pudding is a sweet, rich treat that brings joy to any table.

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