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. During that time, you can properly preheat your oven.

Cover your pudding with aluminum foil before it goes into the oven, which will protect the top from burning, and remove the foil 15 minutes before the baking time is up for a crispy finish.

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.

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.

With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo. The idea is to tear a piece of the panettone and dip it into the drink, allowing the bread to soak up some of the liquid.

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.

Refrigerate up to 24 hours. Preheat the oven to 350 degrees. Remove the plastic from the baking dish and bake the bread pudding for 45 minutes, until the top is golden brown and the milk mixture is set.

Why does my bread pudding taste like egg? ›

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.

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!

If you are really concerned, you could add a teaspoon of flour to the ingredients to help firm up the custard's texture.

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.