Are you looking for a comforting and easy dessert to make during the winter season? Well, you’re in luck! The Cupcake Gemma channel has got you covered with a delicious recipe for a classic bread and butter pudding with a twist. Sally and Sam are here to walk you through the process and show you how to make this delightful treat. So, sit back, relax, and get ready to learn how to make the perfect panettone bread and butter pudding.
Classic Bread and Butter Pudding Recipe
For this recipe, you’ll need a few simple ingredients to create the ultimate comfort food. Here’s a step-by-step guide to making Nigella Panettone Bread and Butter Pudding:
Step 1: Prepare the Custard
Start by making a simple custard using whole milk, double cream, cinnamon, vanilla, and butter. Whisk together sugar and eggs until pale and fluffy, then gradually add the hot buttery milk mixture to the eggs to create the custard.
Step 2: Prepare the Panettone
Grease a dish with butter and coat with demerara sugar. Cut the panettone into thin slices and line the dish with the slices, then soak the remaining panettone in the custard mixture.
Step 3: Add Extra Flavors
Get creative with your bread and butter pudding by adding chocolate, cherry jam, nuts, or any other ingredients you desire between the layers of panettone. Pour any remaining custard over the top.
Step 4: Bake to Perfection
Preheat the oven to 170 degrees Celsius and bake the pudding for about 25 minutes until it’s slightly jiggly inside. The goal is to achieve a crispy top with a gooey, custardy center.
Step 5: Indulge and Enjoy
Once the pudding is out of the oven, savor the divine aromas and dig into this delectable dessert. The crispy bits on top, the creamy custard, and the added flavors will tantalize your taste buds and provide the ultimate winter indulgence.
How to Make Custard 😋
To make the custard, start by heating 150ml each of whole milk and double cream on low heat with a cinnamon stick and vanilla for 5 minutes. Add 65g of butter to the milk and let it melt. In a separate bowl, whisk 50g of sugar with 2 whole eggs and 1 egg yolk until pale and fluffy. Gradually add the warm milk mixture to the eggs to create the custard.
Ensure the milk doesn’t boil, and you want to avoid scrambling the eggs. The custard doesn’t need to be reheated as it will cook and thicken in the oven. This step is extremely easy and will result in a creamy, delicious custard for the bread and butter pudding.
Prepping the Panettone 😋
To prep the panettone, grease a dish with butter and coat it with demerara sugar for a crunchy crust. Cut the panettone into thin slices and line the dish with them. Soak the remaining panettone in the prepared custard mixture.
Get creative by adding extra flavors such as chocolate, cherry jam, and nuts between the layers of panettone. Pour any remaining custard over the top and sprinkle with demerara sugar for a golden crispy crust. Bake at 170 degrees Celsius for about 25 minutes until slightly jiggly inside.
Lining the Tin with Panettone 😋
To prepare the panettone, start by greasing the inside of a dish with butter and coating it with demerara sugar for a crunchy crust. Cut the panettone into thin slices and line the dish with them, using the crusts and base to create the first layer.
Soak the remaining panettone in the prepared custard mixture. Tear off big chunks of panettone and soak them in the custard, then start piling them into the dish to create a layer at the bottom. It doesn’t have to be neat, as bread and butter pudding is meant to be rustic and comforting.
Use your hands to tear the panettone into chunks and soak them in the custard, then place them in the dish. Pour any remaining custard over the panettone to ensure it’s completely soaked, and then it’s time to add extra flavors to take this classic dessert to the next level.
Soaking Panettone in Custard 😋
To make the custard, start by heating whole milk and double cream with a cinnamon stick and vanilla for 5 minutes. Add butter to the milk. In a separate bowl, whisk sugar with whole eggs and egg yolk until pale and fluffy. Gradually add the warm milk mixture to the eggs to create the custard.
Once the custard is made, tear the remaining panettone into big chunks and soak them in the custard. Stir the panettone in the custard to ensure it’s completely soaked before piling it into the dish. Pour any remaining custard over the panettone to maximize the creamy, custardy flavor.
Get creative by adding extra flavors like chocolate, cherry jam, and nuts between the layers of panettone. Pour any remaining custard over the top and sprinkle with demerara sugar for a golden, crispy crust. Bake at 170 degrees Celsius for about 25 minutes until it’s slightly jiggly inside.
Adding Extra Ingredients 😋
Adding extra ingredients to your Nigella Panettone Bread and Butter Pudding can take this classic dessert to the next level. Here are some ideas to consider:
- Chocolate: Use chocolate bars instead of chocolate chips for a gooey, oozing pool of chocolate.
- Cherry Jam: Add dollops of cherry jam to create lovely, oozing pools of tartness and sweetness.
- Nuts: Sprinkle roasted hazelnuts, almonds, or any other nuts of your choice for a crunchy texture.
- Dried Fruits: Consider adding raisins, sultanas, or any other dried fruits for a burst of natural sweetness.
These extra ingredients will create a delightful mix of textures and flavors in your bread and butter pudding, making it even more decadent and delicious.
Final Touches 😋
Before putting the Nigella Panettone Bread and Butter Pudding in the oven, there are a few final touches to add:
- Glaze Cherries: Stud over the top of the pudding for a burst of fruity sweetness.
- Demerara Sugar: Sprinkle over the top to create a gorgeous golden and crispy crust.
- Maximum Custard: Pour any remaining custard over the top to ensure a creamy, indulgent flavor.
These final touches will elevate the flavors and textures of the bread and butter pudding to create a truly delightful dessert.
Serving and Enjoying 😋
Once the Nigella Panettone Bread and Butter Pudding is out of the oven, it’s time to enjoy this decadent dessert. Here’s how to serve and savor every bite:
- Crispy Top: The crispy bits on top provide a delightful contrast to the creamy custard.
- Gooey Center: The pudding should be slightly jiggly inside, ensuring a gooey, custardy center.
- Dig In: Invite everyone to dig right in and savor the divine aromas and delightful mix of textures and flavors.
Whether you’re enjoying it on a cold winter’s night or as a comforting treat any time of the year, this Nigella Panettone Bread and Butter Pudding is sure to satisfy your sweet cravings.
FAQs 😊
Q: Can I use different types of bread for this recipe?
A: Absolutely! While the recipe calls for panettone, you can use brioche, croissants, or other pastries to create a unique spin on this classic dessert. Even regular old bread will work just fine.
Q: Can I make the custard ahead of time?
A: Yes, you can prepare the custard in advance. Simply cover it with plastic wrap and store it in the refrigerator until you’re ready to use it for the bread and butter pudding.
Q: How can I store leftover bread and butter pudding?
A: If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat individual portions in the microwave when you’re ready to enjoy them again.
Q: Can I freeze the bread and butter pudding?
A: Yes, you can freeze the pudding for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
Q: Are there any variations I can try with this recipe?
A: Absolutely! You can experiment with different types of chocolate, nuts, and dried fruits to add extra flavors and textures to your bread and butter pudding. Get creative and make it your own!
