Panettone bread and butter pudding recipe | Jamie Oliver (2024)

FAQs

Why is my bread and butter pudding watery? ›

Make sure you're baking your bread pudding long enough. If you don't let it cook for the entire bake time, you may find the mixture hasn't set yet and is runny.

Unwrap packaging but keep the Panettone in its paper mold. Heat in oven (not microwave) for 5-10 minutes. Toast it and butter it. Great if you want a little at a time.

To avoid dry bread, you need to let the bread soak in the custard for 10–30 minutes before baking it. You don't have to do anything to it during that time, except turn it over once with a spatula, but it's just a waiting game.

You can whip mascarpone with a bit of sugar and vanilla to make it fluffy and light, then serve it as a dollop on the side or as a spread over toasted panettone slices. Zesty Citrus Curd: Whether it's lemon, orange, or even grapefruit, citrus curd provides a tangy contrast to the sweet, buttery flavor of panettone.

Not allowing it to rest after baking

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits. Ice cream, jelly, custard, hot or cold sauces and some fruits make panettone a delicious pudding.

The traditional Italian Panettone is very difficult and long to prepare, you could need many days since it's made with sour dough and not with yeast and you usually need a professional stand mixer; but don't worry, because with this recipe you'll get a delicious real Panettone with the classic original flavor!

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Why did my bread and butter pudding curdle? ›

Why does my Bread and Butter pudding curdle? - Quora. It sounds like it was cooked too fast at too high a temperature. Custard needs to be heated slowly, or it will curdle.

Bread Pudding Is Perfect for Making Ahead

Cover it and refrigerate until ready to bake.

For example, thickly spread with rich Piemontese chocolate & hazelnut spread or simply buttered and sprinkled with cinnamon sugar for a festive twist. Other Italian speciality spreads such as crema al caffé (coffee cream) and crema di pistachio (pistachio cream) are also luxurious toppings ideal for toasted panettone.

You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Using too much water for the amount of flour you're using will result in a wet dough that's really hard to handle.

Store in Airtight Containers: Whether you're freezing or refrigerating, always use airtight containers to keep the moisture in and prevent freezer burn. Avoid Refrigeration for Extended Periods: If you refrigerate your pudding, do so for short durations, as refrigeration can dry it out over time.