This easy and indulgent Panettone Bread and Butter Pudding by James Martin is a creamy, comforting dessert perfect for any occasion. Made with buttery panettone and a rich custard, it’s simple to prepare and can be customized with your favorite fruit compôte. Serve warm with a dusting of icing sugar for an extra treat!
Ingredients Needed
- 250g / 9oz panettone, cut into 1cm / ½in slices
- 100g / 3oz unsalted butter
- 300ml / 10fl oz fruit compôte (blackberry recommended)
- 2 free-range eggs, plus 1 egg yolk
- 200ml / 7fl oz full-fat milk
- 200ml / 7fl oz double cream
- 60g / 2oz caster sugar
To serve:
- Icing sugar, for dusting
- Pouring cream (optional)
How To Make Panettone Bread And Butter Pudding
- Preheat the oven: Preheat your oven to 160°C / 140°C Fan / Gas 3 (325°F).
- Prepare the panettone: Liberally spread the panettone slices with butter, then spoon over the fruit compôte.
- Arrange the slices: Lay the prepared panettone slices in a 20x30cm / 8x12in baking tin or ovenproof dish, arranging them however you like – neat or a little higgledy-piggledy, it’s your choice!
- Make the custard mixture: In a large bowl, whisk together the whole eggs, egg yolk, milk, cream, and caster sugar.
- Soak the panettone: Pour some of the egg mixture over the panettone slices and allow them to rest for 5 minutes. Repeat this process a couple more times until all the mixture is absorbed.
- Bake the pudding: Place the dish in the oven and bake for 25–30 minutes, or until the top is golden brown and the center is slightly wobbly.
- Serve: Serve the bread and butter pudding in individual bowls, dusted with icing sugar and with pouring cream, if desired.
Recipe Tips
- Let the pudding rest: After pouring the egg mixture over the panettone, allow it to rest for 5 minutes to ensure the custard soaks in properly. This will make the pudding extra creamy.
- Don’t overbake: Keep an eye on the pudding as it bakes. It should be golden brown on top but still slightly wobbly in the middle. Overbaking can make it too dry.
- Customize the compôte: You can switch up the fruit compôte to suit your taste. Try raspberry, cherry, or even a mix of berries for different flavor profiles.
- Serve immediately: This pudding is best served fresh out of the oven while it’s warm and creamy. If you let it sit for too long, the custard can set and lose its smooth texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover panettone bread and butter pudding cool to room temperature. Then, cover it tightly and store it in the fridge for up to 2 days.
- Freeze: You can freeze the pudding, but it’s best to let it cool completely before wrapping it in plastic wrap or foil. It will keep for up to 1 month. To serve, thaw in the fridge overnight and bring it to room temperature before serving or reheating.
- Reheat: Preheat your oven to 160°C / 140°C Fan / Gas 3 (325°F). Place the pudding in an ovenproof dish, cover with foil, and heat for 15-20 minutes, until warm throughout.
Nutrition Facts
Serving Size: 1 serving (282g)
- Calories: 560
- Total Fat: 31g
- Saturated Fat: 16g
- Cholesterol: 295mg
- Sodium: 220mg
- Potassium: 280mg
- Total Carbohydrate: 55g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 15g
Try More James Martin Recipes:
- James Martin Fairground Onions
- James Martin Artichoke Pasta
- James Martin Beef Wellington
- James Martin Venison Casserole
James Martin Panettone Bread And Butter Pudding
Description
This easy and indulgent Panettone Bread and Butter Pudding by James Martin is a creamy, comforting dessert perfect for any occasion. Made with buttery panettone and a rich custard, it’s simple to prepare and can be customized with your favorite fruit compôte. Serve warm with a dusting of icing sugar for an extra treat!
Ingredients
To serve:
Instructions
- Preheat the oven: Preheat your oven to 160°C / 140°C Fan / Gas 3 (325°F).
- Prepare the panettone: Liberally spread the panettone slices with butter, then spoon over the fruit compôte.
- Arrange the slices: Lay the prepared panettone slices in a 20x30cm / 8x12in baking tin or ovenproof dish, arranging them however you like – neat or a little higgledy-piggledy, it’s your choice!
- Make the custard mixture: In a large bowl, whisk together the whole eggs, egg yolk, milk, cream, and caster sugar.
- Soak the panettone: Pour some of the egg mixture over the panettone slices and allow them to rest for 5 minutes. Repeat this process a couple more times until all the mixture is absorbed.
- Bake the pudding: Place the dish in the oven and bake for 25–30 minutes, or until the top is golden brown and the center is slightly wobbly.
- Serve: Serve the bread and butter pudding in individual bowls, dusted with icing sugar and with pouring cream, if desired.
Notes
- Let the pudding rest: After pouring the egg mixture over the panettone, allow it to rest for 5 minutes to ensure the custard soaks in properly. This will make the pudding extra creamy.
- Don’t overbake: Keep an eye on the pudding as it bakes. It should be golden brown on top but still slightly wobbly in the middle. Overbaking can make it too dry.
- Customize the compôte: You can switch up the fruit compôte to suit your taste. Try raspberry, cherry, or even a mix of berries for different flavor profiles.
- Serve immediately: This pudding is best served fresh out of the oven while it’s warm and creamy. If you let it sit for too long, the custard can set and lose its smooth texture.
James Martin Panettone Bread And Butter Pudding