Pannetone Bread and Butter Pudding Recipe

Bread and butter pudding, is one of the popular traditional bread pudding by the British cuisine. It is a very simple and fuss free dessert to make at home, and is almost every one’s favourite. This is also a dessert that helps you to clear any stale bread that you have at home.

Traditionally this is made using stale plain bread. Then it evolves to using a different variety of bread such as French toast, croissants, banana bread, pannetone, and any others bread that you can think of. So, if you have any leftover just reserved them aside to make this rather than throwing them away. It is also a way to reduce your household waste too. How environmentally friendly right?!

Since I had some pannetone leftover from Christmas (yes you read it right, it’s from 2015 Christmas), I thought this is a good way to clear my pannetone before the 2016 Christmas. The pannetone that I bought was baked with dried fruits, spices and chocolate chips. So in the recipe below, I only added a minimal flavours and fruits to further enhance the pudding. There are no specific rules to that what can or cannot be used in the pudding. If you do a simple google search, you will be able to see a varieties of recipe that uses similar/ slightly different ingredients. Feel free to add in any dried fruits or chocolate chips into this recipe should you be just using plain bread, croissants, French toast and etc.

I like to serve my warm bread and butter pudding with a homemade vanilla cold custard. (Check out the recipe here) Store bought custard can be used too. And if custard is not yours or your guests’ favourite thing, no worries, just substitute it vanilla flavour ice cream. No one will says no to ice cream right?

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 4- 6, Makes 4″ x 10″ baking tray

50g raisins
Hot boiling water

50g butter, melted
Pannetone

2 eggs
1 egg yolk
1/3 cup caster sugar
1 cup fresh cream
1 cup fresh milk (full fat milk)
1/4 tsp grated nutmeg
1 orange, zested
1 tsp vanilla bean extract
Pinch of salt

15 g butter, melted
1/2 tbsp caster sugar

1. Rehydrate the raisins with hot boiling water for 15 – 20 minutes. Drain and set aside.

2. Cut the pannetone into 1″ cubes, and enough to fill up the baking dish.

3. Pour in the 50g of melted butter over the pannetone, and mix well.

4. In a bowl, add in eggs, egg yolk and caster sugar. Whisk until it becomes light and pale in colour.

5. Add in fresh milk, fresh cream, orange zest, grated nutmeg, vanilla extract and pink of salt into the egg mixture. Whisk well.

6. Add the pannetone into the egg mixture. Allow it to soak for about 15 – 20 minutes.

7. Brush the baking tray with 15g of melted butter.

8. Transfer the soaked pannetone and egg mixture into the baking tray.

9. Sprinkle the top with the rehydrated raisins, followed by some caster sugar.

*By sprinkling some caster sugar on the top will create a crusty top. 

10. Bake it in a preheated oven of 160 degree Celsius, for about 45 minutes or until golden brown. Set aside to cool slightly before serving it with cold custard or ice cream.

*It is cooked when it has turned golden brown with a crusty top and slight wobbly inside.

Pannetone Bread and Butter Pudding Recipe

  • Servings: 4-6 (Makes 4 x 10 inches baking tray)
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 50g raisins
  • Hot boiling water
  • 50g butter, melted
  • Pannetone
  • 2 eggs
  • 1 egg yolk
  • 1/3 cup caster sugar
  • 1 cup fresh cream
  • 1 cup fresh milk (full fat milk)
  • 1/4 tsp grated nutmeg
  • 1 orange, zested
  • 1 tsp vanilla bean extract
  • Pinch of salt
  • 15 g butter, melted
  • 1/2 tbsp caster sugar

Directions

  1. Rehydrate the raisins with hot boiling water for 15 – 20 minutes. Drain and set aside.
  2. Cut the pannetone into 1″ cubes, and enough to fill up the baking dish.
  3. Pour in the 50g of melted butter over the pannetone, and mix well.
  4. In a bowl, add in eggs, egg yolk and caster sugar. Whisk until it becomes light and pale in colour.
  5. Add in fresh milk, fresh cream, orange zest, grated nutmeg, vanilla extract and pink of salt into the egg mixture. Whisk well.
  6. Add the pannetone into the egg mixture. Allow it to soak for about 15 – 20 minutes.
  7. Brush the baking tray with 15g of melted butter.
  8. Transfer the soaked pannetone and egg mixture into the baking tray.
  9. Sprinkle the top with the rehydrated raisins, followed by some caster sugar.
  10. Bake it in a preheated oven of 160 degree Celsius, for about 45 minutes or until golden brown. Set aside to cool slightly before serving it with cold custard or ice cream.

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