Nigella Lawson’s Panettone Bread and Butter Pudding is a dish that has transformed the traditional bread and butter pudding into a festive, luxurious treat.
It’s a recipe I look forward to making every holiday season, or whenever I have leftover panettone that I want to give new life to.
Nigella, with her approachable gourmet cooking style, takes the classic comfort of bread and butter pudding and elevates it with the rich, fruity flavors of panettone.
The result is a dessert that’s both comforting and decadent, perfect for ending a special meal or for a cozy night in.
What Goes Best with Nigella Panettone Bread And Butter Pudding
Nigella’s Panettone Bread and Butter Pudding, with its rich flavors, pairs wonderfully with something light and slightly acidic to cut through the richness.
A dollop of crème fraîche or a scoop of vanilla ice cream works beautifully, offering a cool contrast to the warm pudding.
For those who enjoy a bit of indulgence, a drizzle of salted caramel sauce can also complement the dessert well.
When it comes to beverages, a glass of dessert wine or a cup of strong coffee balances the sweetness perfectly.
Ingredients
To make Nigella Lawson’s Panettone Bread and Butter Pudding, you’ll need:
- 250ml whole milk
- 250ml double cream
- 3 large eggs
- 90g sugar
- 2 teaspoons vanilla extract
- 1 panettone (about 500g), cut into 1cm slices
- 75g unsalted butter, softened
- Icing sugar, for dusting
- Optional: dark chocolate chips or orange zest for an added twist
How to Prepare Nigella Panettone Bread And Butter Pudding
- Preheat your oven to 180°C (350°F, Gas Mark 4) and lightly butter a baking dish.
- Butter the Panettone: Butter each slice of panettone on one side and cut them into triangles. Arrange a layer of panettone slices, buttered side up, in the bottom of the dish.
- Mix the Custard: In a bowl, whisk together the milk, double cream, eggs, sugar, and vanilla extract until well combined.
- Assemble the Pudding: Pour half of the custard mixture over the first layer of panettone. Add another layer of buttered panettone, then pour over the remaining custard. Let it sit for about 10 minutes to allow the panettone to absorb the custard.
- Bake: Place the dish in the oven and bake for about 35-40 minutes, or until the pudding is set and golden on top.
Nigella Panettone Bread And Butter Pudding
Ingredients
- 250 ml whole milk
- 250 ml double cream
- 3 large eggs
- 90 g sugar
- 2 teaspoons vanilla extract
- 1 panettone about 500g, cut into 1cm slices
- 75 g unsalted butter softened
- Icing sugar for dusting
- Optional: dark chocolate chips or orange zest for an added twist
Instructions
- Preheat your oven to 180°C (350°F, Gas Mark 4) and lightly butter a baking dish.
- Butter the Panettone: Butter each slice of panettone on one side and cut them into triangles. Arrange a layer of panettone slices, buttered side up, in the bottom of the dish.
- Mix the Custard: In a bowl, whisk together the milk, double cream, eggs, sugar, and vanilla extract until well combined.
- Assemble the Pudding: Pour half of the custard mixture over the first layer of panettone. Add another layer of buttered panettone, then pour over the remaining custard. Let it sit for about 10 minutes to allow the panettone to absorb the custard.
- Bake: Place the dish in the oven and bake for about 35-40 minutes, or until the pudding is set and golden on top.
Notes
Can I add fruit to the pudding? Absolutely. Adding dried fruit like raisins or sultanas, or even fresh berries, can introduce a lovely burst of flavor.
How to Serve Nigella Panettone Bread And Butter Pudding
Serve the pudding warm, dusted with icing sugar for an extra touch of sweetness. Add a dollop of crème fraîche or a scoop of vanilla ice cream on the side for a delightful contrast in temperatures and textures.
How to Reheat Nigella Panettone Bread And Butter Pudding
- Microwave: Place a serving of the pudding on a microwave-safe plate and heat on medium power for 1-2 minutes, or until warmed through.
- Oven: Preheat the oven to 150°C (300°F, Gas Mark 2). Cover the pudding with aluminum foil to prevent it from drying out and heat for about 10-15 minutes.
- Stovetop: Reheating this dessert on the stovetop is not recommended, as it can easily burn or become too soggy.
How to Store Leftovers of Nigella Panettone Bread And Butter Pudding
Leftover pudding can be covered with plastic wrap or aluminum foil and stored in the refrigerator for up to 3 days.
For longer storage, you can freeze the pudding for up to a month. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Nigella Panettone Bread And Butter Pudding
- Can I use a different type of bread if I don’t have panettone? Yes, while panettone is ideal for its rich flavor and texture, you can use brioche or another rich, egg-based bread as a substitute.
- Can I add fruit to the pudding? Absolutely. Adding dried fruit like raisins or sultanas, or even fresh berries, can introduce a lovely burst of flavor.
Nutritional Information
A serving of Nigella’s Panettone Bread and Butter Pudding is quite indulgent. Although the exact nutritional content can vary depending on the specific ingredients used, a typical serving may contain approximately:
- Calories: 400-500
- Fat: 25-35g
- Saturated Fat: 15-20g
- Carbohydrates: 40-50g
- Sugars: 25-35g
- Protein: 8-10g
- Sodium: 200-300mg
Given its rich content of cream, butter, and sugar, this dessert is best enjoyed in moderation as part of a balanced diet. However, its delightful flavors and textures make it a worthwhile treat for special occasions or holiday celebrations.
