Nigella Panettone Bread And Butter Pudding

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.

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 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.