Description
A decadent and comforting Panettone Bread and Butter Pudding that transforms leftover panettone into a warm, custardy dessert with a golden, crispy sugar topping. This easy-to-make pudding combines the rich flavors of cream, vanilla, and lemon zest, baked to perfection for a deliciously indulgent treat.
Ingredients
Scale
For the Bread Pudding
- 8 oz panettone
- 2 tbsp butter, softened (approximate, you may want slightly more)
Custard Mixture
- 1 cup milk
- 3/4 cup heavy cream (double cream)
- 1 tsp vanilla paste
- 2 eggs
- 2 tbsp sugar
- 1/2 lemon zest (zest from 1/2 lemon)
Topping
- 1 tbsp demerara sugar (or other coarse sugar)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (180°C). Lightly butter a baking dish approximately 10 inches by 7 inches (25 cm x 18 cm) to prevent sticking and add richness.
- Slice the panettone: Cut the panettone into slices about 1/2 inch (1.2 cm) thick. If the slices are large, cut them into smaller pieces to fit more easily into the dish.
- Warm the milk mixture: In a saucepan over medium-low heat, combine the milk, heavy cream, and vanilla paste. Warm gently, stirring occasionally, until the mixture is hot but not boiling.
- Whisk eggs and sugar: In a bowl, whisk together the eggs and sugar until the sugar dissolves and the mixture becomes pale and glossy. Stir in the lemon zest and set aside.
- Butter the panettone slices: Spread softened butter on one side of each panettone slice. Layer the slices in the baking dish, slightly overlapping to fill the dish.
- Temper the eggs: Gradually add a small amount of the warm milk mixture to the egg mixture, whisking quickly to prevent curdling. Continue adding the milk mixture in portions until fully combined.
- Soak the bread: Pour the egg and milk custard evenly over the panettone slices, ensuring each piece absorbs the liquid.
- Sprinkle sugar topping: Evenly scatter the demerara sugar over the soaked bread to create a crisp, caramelized crust.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes or until the top is gently golden and slightly crisp. The custard should be set but still soft.
- Serve: Best enjoyed warm as a comforting dessert.
Notes
- This dessert is an excellent way to use up leftover panettone while creating a rich, custardy pudding with a delightful crispy sugar topping.
- You can butter both sides of the panettone slices if you prefer a richer texture.
- Vanilla paste provides a deep vanilla flavor, but you can substitute with vanilla extract as needed.
- Ensure the milk mixture is warm but not boiling before tempering the eggs to avoid scrambling the custard.
- Serve warm to enjoy the pudding at its creamiest and most flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 631 kcal
- Sugar: 38 g
- Sodium: 390 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 240 mg
