Question 1

How do I reheat panettone bread and butter pudding without drying it out?

Accepted Answer

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.

Question 2

What can I use instead of panettone for bread and butter pudding?

Accepted Answer

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.

Question 3

Can I make panettone bread and butter pudding ahead of time?

Accepted Answer

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.

Question 4

Can I use fresh panettone for bread and butter pudding?

Accepted Answer

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.

Question 5

How long does panettone bread and butter pudding last?

Accepted Answer

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.

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