There's no denying that panettone is a delightful treat on its own, but have you considered turning this festive Italian bread into an indulgent dessert?
What Can I Do With Panettone?
Transforming panettone into a bread and butter pudding not only offers a unique spin on the traditional British dessert, but it also answers the age-old question many have pondered: How do Italians use leftover panettone?
More Ideas for Panettone
How To Use Panettone In A Pudding
Panettone, with its naturally sweet flavour, aromatic fragrance, and candied fruits is tailor-made for dessert. In Italy, while it's usually enjoyed plain with a glass of sweet wine or a steaming cup of espresso, adventurous souls have long repurposed it into a variety of post-meal delights.
Can you eat panettone as a dessert? Absolutely!
Especially when it finds its way into dishes like this panettone bread and butter pudding recipe.
Freezing and Serving Tips
Can you freeze panettone bread and butter pudding? Definitely! However, ensure it's cooled completely and wrapped securely before storing it in the freezer. To enjoy, defrost in the refrigerator and then reheat in the oven.
Panettone bread and butter pudding freezes best if it's fairly firm - and doesn't have any excess liquid in the base. So if you are planning to freeze your pudding, ensure you allow adequate baking time and avoid oversaturating the bread with the custard mix.
Ingredients for Panettone Bread And Butter Pudding
- 1 large panettone, sliced into generous portions
- 50g unsalted butter, softened
- 300ml double cream
- 300ml milk
- 4 large eggs
- 150g caster sugar
- 1 tsp vanilla extract
- Zest of 1 orange
- A handful of sultanas or raisins (optional)
- Icing sugar, for dusting
How To Make Panettone Bread And Butter Pudding
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Generously butter each panettone slice on both sides and arrange them in a large, buttered ovenproof dish.
- In a saucepan, gently heat the cream and milk until it's warm but not boiling.
- In a separate bowl, whisk together the eggs, sugar, vanilla extract, and orange zest.
- Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously.
- Sprinkle sultanas or raisins between the layers of panettone if you're using them.
- Pour the custard over the panettone slices, ensuring they are well-soaked.
- Allow the panettone to sit for about 20 minutes to absorb the custard fully.
- Bake in the preheated oven for 35-40 minutes, or until the custard has set and the top is golden brown.
- Remove from the oven and let it stand for a few minutes before serving.
- Serve warm, with cream or ice cream.