Date Panettone Bread And Butter Pudding Recipes

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BONKERS BREAD & BUTTER PANETTONE PUDDING TART



Bonkers bread & butter panettone pudding tart image

We all know we love bread and butter pudding, but it's time for a change - this version is super-fun

Provided by Jamie Oliver

Categories     Desserts     Jamie's Comfort Food     Christmas     Dinner Party     Thanksgiving     Bread

Time 1h

Yield 12

Number Of Ingredients 10

125 g unsalted butter, plus extra for greasing
4 tablespoons demerara sugar
750 g plain panettone
1 vanilla pod
300 ml double cream
300 ml whole milk
5 large free-range eggs
100 g golden caster sugar
60 g quality dark chocolate (70%)
60 g bitter orange marmalade

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
  • Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
  • Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
  • Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
  • Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
  • Now it's time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
  • Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you've created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers - there's no need to be neat about it, you want a range of heights, saturation and textures.
  • Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
  • Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like - it's delicious cold, too, if you've got any leftovers!

Nutrition Facts : Calories 548 calories, Fat 34.9 g fat, SaturatedFat 17.9 g saturated fat, Protein 9.0 g protein, Carbohydrate 50.9 g carbohydrate, Sugar 29.4 g sugar, Sodium 0.4 g salt, Fiber 2.4 g fibre

PANETTONE BREAD AND BUTTER PUDDING



Panettone Bread and Butter Pudding image

Provided by Jamie Oliver

Categories     dessert

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 8

1 pint (575 milliliters) milk (don't use 2 percent, 1 percent, or skim)
1 pint (575 milliliters) double cream (heavy cream)
1 vanilla pod
4 medium eggs
6 ounces (170 grams) caster sugar (superfine sugar)
Panettone, cut into thick slices and buttered
1 orange, zested
A little icing sugar

Steps:

  • To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
  • Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
  • Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.

PANETTONE BREAD AND BUTTER PUDDING WITH VANILLA AND CHOCOLATE



Panettone Bread and Butter Pudding with Vanilla and Chocolate image

Vanilla Panettone Bread and Butter Pudding is a sumptuous celebratory twist on a classic British pudding. The rich but airy Italian festive bread is full of delicious Christmas flavours. I've added fabulous, fragrant vanilla and decadent chocolate for the most indulgent pudding of the season.

Provided by Helen Best-Shaw

Categories     Desserts

Number Of Ingredients 9

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

Steps:

  • Put the oven on to 180C / 170C fan / Gas 4Cut the panettone into 2.5 cm / 1" cubes.
  • Melt the butter and then use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8".Next, arrange the cubes of panettone in the dish.
  • Put the cream, milk, vanilla extract, eggs and sugar into a bowl. Whisk lightly with a fork to break up the eggs and combine the ingredients. You don't need to work too hard at this!
  • Pour the custard mixture over the panettone. Take care to drizzle it evenly over the panettone.
  • Use the back of a spoon to lightly press the cubes into the liquid so they absorb it. Do this as gently as possible, because you want them to spring back up. Don't squash them!
  • Scatter the chocolate chips over the panettone. Now drizzle the remaining melted butter over any of the bread that is not submerged in the custard mix.
  • Pop into the oven and bake for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
  • Allow your bread and butter pudding to cool a little before you serve. Dust it lightly with icing sugar for a final flourish.

Nutrition Facts : Calories 229 kcal, Carbohydrate 10 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 104 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving

PANETTONE BREAD AND BUTTER PUDDING



Panettone bread and butter pudding image

If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade.

Provided by Andi Oliver

Categories     Desserts

Yield Serves 6

Number Of Ingredients 9

250g/9oz panettone, cut into 1cm/½in slices
100g/3oz unsalted butter
300ml/10fl oz fruit compôte (blackberry is nice)
2 free-range eggs, plus 1 egg yolk
200ml/7fl oz full-fat milk
200ml/7fl oz double cream
60g/2oz caster sugar
icing sugar, for dusting
pouring cream (optional)

Steps:

  • Preheat the oven to 160C/140C Fan/Gas 3.
  • Liberally spread the sliced panettone with the butter and then the fruit compôte.
  • Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy - in a symmetrical pattern or higgledy-piggledy, it's entirely up to you!
  • Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.
  • Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.
  • Bake for 25-30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.

DATE PANETTONE BREAD AND BUTTER PUDDING



Date Panettone Bread and Butter Pudding image

Make and share this Date Panettone Bread and Butter Pudding recipe from Food.com.

Provided by love4culinary

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

12 ounces panettone, sliced into triangles
1/3 cup dried dates, chopped
1/4 cup pecans
2 tablespoons butter
1 cup whole milk
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 large egg, beaten
2 tablespoons maple syrup
1 tablespoon honey
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon light brown sugar
grated nutmeg

Steps:

  • First take out a baking dish (4-cup baking dish) and heavily butter it.
  • Then, arrange half of your panettone triangles in the dish overlapping them a bit.
  • Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
  • Then, place another layer of the panettone on top, overlapping them a bit.
  • Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
  • Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
  • Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
  • At this point you will want to preheat your oven to 400 degrees F.
  • Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
  • Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
  • Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
  • Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
  • Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
  • Grate a small amount of nutmeg over as well.
  • Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.

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