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

FAQs

Should you butter Panettone? ›

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

It's delicious for breakfast, pairs perfectly with a cup of tea for a snack, and can even make a delightful dessert. Panettone has become a popular Christmas staple worldwide, and it's also traditionally served on New Year's and Twelfth Night.

After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in. This bag is specific for keeping the shelf-life of the panettone long, even after it is cut. If left whole and stored properly, the panettone will stay fresh and moist for about 4 weeks.

Bread and butter pudding reheats well covered with aluminum foil in a hot oven. It's also delicious cold, cut into large wedges. It can be stored in the refrigerator for up to four days but is best eaten within 2 days. To prevent it from drying out, cover it tightly with plastic wrap.

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.

The cost of Panettone is a reflection of the quality of the ingredients, the labour-intensive process and the craftmanship that goes into creating this most loved treat.

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!

noun. , plural pan·et·to·nes [pan-i-, toh, -neez], Italian pan·et·to·ni [pah-net-, taw, -nee]. an Italian yeast-leavened bread, traditionally eaten on holidays, usually made with raisins, candied fruit peels, almonds, and brandy.

Served with spoonfuls of crema di pistacchio (pistachio), crema di nocciola (hazelnut) or crema di mandorle (almond), whichever is your favourite! Discover all three here. Serve with a sweet wine such as our favorite Marsala wine or Passito wine (coming soon) or as nonno used to like it with a shot of whisky.

How do you tell a good panettone? ›

Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit. Taste: Good panettone will be rich and buttery, with a great golden colour to match.

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.

The eggs are the only thing that provides support, steam from the milk is what causes the puddings to rise, cooling the puddings causes the steam to condense, and the pudding collapses.

Yes, you absolutely can.

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!

MASCARPONE CREAM

Mix together fresh mascarpone cheese with eggs and sugar, and serve alongside a few slices of your favorite panettone. Pro tip: add fresh berries for a beautiful presentation!

After the bagnetto you need to squeeze the dough well and get rid of that slimy layer. Then proceed as any other refreshment: mix the dough, roll it several times, place it in your container and add the water. Then wait 12-14 hours, probably overnight. and refresh the LM again following the same method.