Description
A delicious and comforting Panettone Bread and Butter Pudding that transforms leftover panettone into a rich, creamy dessert with a golden, crisp top. This easy-to-make pudding combines the flavors of vanilla, lemon zest, and buttery bread soaked in a luscious egg and cream custard, baked to perfection.
Ingredients
Scale
For the Bread and Butter Pudding
- 8 oz panettone
- 2 tbsp butter, softened (approximate, may want slightly more)
- 1 tbsp demerara sugar (or other coarse sugar)
For the Custard
- 1 cup milk
- 3/4 cup heavy cream (double cream)
- 1 tsp vanilla paste
- 2 eggs
- 2 tbsp sugar
- 1/2 lemon zest (zest from 1/2 lemon)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (180°C). Lightly butter a baking dish about 10in x 7in (25cm x 18cm) to prevent sticking and add flavor.
- Slice Panettone: Cut the panettone into slices about 1/2 inch (1.2 cm) thick. If slices are large, cut them into smaller pieces to fit more easily in the baking dish.
- Warm Milk Mixture: Place the milk, heavy cream, and vanilla paste in a saucepan. Warm over medium-low heat, stirring occasionally, until warm but not boiling. Remove from heat once sufficiently warm.
- Prepare Egg Mixture: In a bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture becomes slightly paler and glossy. Stir in the lemon zest, then set aside.
- Butter Panettone: Butter one side of each panettone slice (both sides optional) and layer them slightly overlapping in the prepared baking dish, filling the dish evenly.
- Temper Eggs: Gradually add a small amount of the warm milk mixture into the egg mixture while whisking rapidly to avoid curdling. Continue adding the milk mixture in small increments, whisking constantly until fully incorporated.
- Soak Panettone: Pour the tempered egg and milk custard evenly over the panettone pieces, ensuring each slice absorbs some of the liquid.
- Top and Bake: Sprinkle the demerara sugar evenly over the top of the pudding. Bake for approximately 30 to 35 minutes, until the top is gently golden and slightly crisp.
- Serve Warm: Remove from the oven and serve warm for the best flavor and texture.
Notes
- This dessert is a wonderful way to use up leftover panettone, making it both economical and delicious.
- The soft buttering of the panettone slices adds richness and helps create a moist, tender pudding.
- Tempering the eggs with warm milk mixture prevents scrambling and ensures a smooth custard.
- Demerara sugar adds a pleasant crunch and caramelizes on top for a lovely texture contrast.
- Best enjoyed warm, but leftovers can be gently reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 631 kcal
- Sugar: 38 g
- Sodium: 390 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 240 mg
