Nigella Panettone Bread And Butter Pudding

Nigella’s Panettone Bread and Butter Pudding is a delicious dish made with panettone, butter, cream, and milk. It’s thick and smooth, and the panettone gives it a different taste. Nigella Lawson is a well-known British cook, so the dessert is named after her.

Try More Nigella Recipes:

• Nigella Breakfast Trifle
• Nigella Vegan Chocolate Cake
• Nigella Orange Drizzle Cake

💗 Why This Recipe Will Leave You Wanting More

• Rich And Decadent. Panettone Bread And Butter Pudding is a decadent dish. Butter, cream, and milk make a rich custard that complements panettone.
• Bursting With Flavor. Vanilla extract or paste adds flavor and scent to pudding. Chocolate chips provide sweetness and surprise.
• Easy To Make. This dish is easy for beginners and pros. It makes a delightful handmade dessert with little work and time.
• Versatile And Adaptable. You can use various pieces of bread or pastries instead of panettone to modify the pudding. It’s perfect for using leftover panettone or exploring new flavors.

📜 Nigella Panettone Bread And Butter Pudding Ingredients

• 300 g panettone
• 50 g butter
• 150 ml cream
• 150 ml milk
• 2 tsp vanilla extract (or tsp vanilla bean paste)
• 2 eggs (medium/large)
• 2 tbsp sugar
• 2 tbsp chocolate chips (optional)
• 2 tsp icing sugar

👩‍🍳 How To Make Panettone Bread And Butter Pudding?

1. Set the oven temperature to 180C / 170C fan / Gas 4
2. Cube the panettone into 1″ / 2.5 cm pieces.
3. Use a pastry whisk to butter a deep baking dish with melted butter. Choose a container that measures roughly 6″ x 8″Then, arrange the panettone cubes in the dish.
4. In a basin, combine the cream, milk, vanilla extract, eggs, and sugar. Using a utensil, break up the eggs and combine the ingredients by lightly whisking. You need not exert excessive effort to accomplish this!
5. 150 ml of cream, 150 ml of milk, 2 tsp of vanilla extract, 2 eggs, and 2 tablespoons of sugar
6. The custard mixture is poured over the panettone. Carefully drizzle the syrup over the panettone.
7. Use the back of a spoon to delicately press the cubes into the liquid in order for them to absorb it. Perform this as delicately as possible, as you want them to recover. Avoid crushing them!
8. Sprinkle chocolate pieces on top of the panettone. Pour the remaining melted butter over the remaining bread that is not submerged in the custard mixture.
9. Place in the oven and bake for thirty-five minutes. When the pudding is ready, it will be golden and airy, and the custard will have set.
10. Before serving, allow your bread and butter pudding to cool slightly. To add a concluding touch, lightly dust it with icing sugar.

💭 Recipe Tips

• Use crab apples that are fully ripe for the best taste and sweetness.
• Before cooking, make sure the crab apples are well washed and that any marks or lumps are taken off.
• If you cook the crab apples for too long, they can turn into cloudy jelly. They should be soft but not mushy when they are done.
• To get a clear jelly, strain the cooking crab apples through a jelly bag or muslin cloth without squeezing.
• Don’t use lemon juice instead of citric acid because it could change the taste and acidity level of the jelly.
• Use the wrinkle test or a candy thermometer to check the jelly’s thickness and make sure it has reached the right setting point.

🍦 What To Serve With Panettone Bread And Butter Pudding?

Nigella’s Panettone Bread and Butter Pudding can be served with vanilla ice cream, whipped cream, custard sauce, caramel sauce, or a dusting of powdered sugar, among other things.

🎚 How To Store Panettone Bread And Butter Pudding?

• In The Fridge. Traditional Nigella Panettone Bread and Butter Pudding can be stored by letting it cool fully, then wrapping it tightly in plastic wrap, or putting it in a container that keeps air out it can stay in the fridge for up to three days.
• In The Freezer. To freeze Traditional Nigella Panettone Bread and Butter Pudding, let it cool fully, then wrap it tightly in plastic wrap and put it in a freezer-safe container or bag keep frozen for up to three months.

🥵 How To Reheat Panettone Bread And Butter Pudding?

• In The Microwave. Place jelly in a microwave-safe jar stirring between heat cycles, heat it to the appropriate temperature jelly can lose its texture if overheated.
• Hot Water Bath. Place a closed jar of jelly in hot water heat the water slowly to reheat the jelly stir occasionally until the jelly reaches the desired temperature.

FAQs

Try More Nigella Recipes:

• Nigella Sugar-Free Fruit Cake
• Nigella Self-Saucing Chocolate Pudding
• Nigella Semolina Cake

Nigella Panettone Bread And Butter Pudding Nutrition Facts

Amount Per Serving

• Calories 229Calories
• Fat 19g
• Saturated Fat 12g
• Trans Fat 1g
• Polyunsaturated Fat 1g
• Monounsaturated Fat 5g
• Cholesterol 110mg
• Sodium 104mg
• Potassium 76mg
• Carbohydrates 10g
• Fiber 1g
• Sugar 9g
• Protein 3g
• Vitamin A 14%
• Vitamin C 1%
• Calcium 6%
• Iron 1mg

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home