Panettone bread and butter pudding recipe | Jamie Oliver (2024)

FAQs

Why is my bread and butter pudding dry? ›

The worst is using way too much bread that doesn't get soaked through = dry pudding! Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices!

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

Cool completely and wrap the bread well in foil. The panettone should last up to five days, though it tends to be a bit drier after a day or two. I have never seen a scrap left after the first day. You can also wrap it in plastic and then foil, and freeze it for up to two months.

This recipe is a smaller take on the popular Italian Christmas fruit-bread, Panettone. 'Mini Panettone', I call them, or Panettoncino if you want to be linguistically correct!

The eggs are the only thing that provides support, steam from the milk is what causes the puddings to rise, cooling the puddings causes the steam to condense, and the pudding collapses.

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

Storing: Keep your panettone in a dry and cool place (54-65°F), away from direct sunlight. This is especially important if you have purchased a panettone with a glaze; they will be extremely sensitive to heat and light. After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in.

It seems that your Italian 00 or Canadian flour suits this best. For Panettone, it will undergo a lengthy, 2 day fermentation process with a sourdough starter.

Many high-quality panettone varieties are produced by artisanal bakeries using traditional techniques. Artisanal production often results in smaller batches and more hands-on attention to detail, which can increase the overall cost of production.

By law an authentic panettone must contain 20 percent of its weight in fruit and 16 percent in butter. The origin of panettone is unknown, but many agree that the cake was first made in Milan as early as the 15th century, perhaps in the kitchens of the Milanese duke Ludovico Sforza.

What does the word panettone mean in Italian? ›

The word panettone derives from panetto, a small loaf of bread. The augmentative suffix -one changes the meaning to 'large bread'.

It started off as a "luxury cake" that was only eaten for religious celebrations. Mass production in the early 1900s gave the bread its domed shape and made it more available, and Italians who migrated to the US brought the Christmas tradition with them.

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

There is also a slight risk that the puddings may be a little dry in comaprison with the regular Christmas pudding. As steaming is a gentle, humid method of cooking this may be less of a concern but you could try "feeding" the puddings with a little alcohol (if freezing, before you freeze them) to help them along.

A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny. Luckily for you, we have a few tips and tricks to share in order to make sure your bread pudding turns out moist and delicious, not wet and runny.

Make sure you're baking your bread pudding long enough. If you don't let it cook for the entire bake time, you may find the mixture hasn't set yet and is runny.