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

FAQs

Why is my bread and butter pudding watery? ›

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.

To avoid dry bread, you need to let the bread soak in the custard for 10–30 minutes before baking it. You don't have to do anything to it during that time, except turn it over once with a spatula, but it's just a waiting game. During that time, you can properly preheat your oven.

Toast it and butter it. Great if you want a little at a time. Enjoy and toasted slice now, keep the rest for later. Make French Toast.

To avoid runny pudding, make sure the amount of water does not exceed the amount stated in the serving suggestion, even reduce it slightly from what is specified. For example, the water listed on the package is 500 ml, so Elmer Lovers just add 400 ml of water. This is to keep the pudding from containing too much water.

Cover your pudding with aluminum foil before it goes into the oven, which will protect the top from burning, and remove the foil 15 minutes before the baking time is up for a crispy finish.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Refrigerate up to 24 hours. Preheat the oven to 350 degrees. Remove the plastic from the baking dish and bake the bread pudding for 45 minutes, until the top is golden brown and the milk mixture is set.

Stale bread will soak up the custard much more easily than fresh bread, which is key to getting the right consistency. If the bread doesn't soak up enough custard, the end result will be mushy. The solution is to use bread that has dried out a bit.

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in. This bag is specific for keeping the shelf-life of the panettone long, even after it is cut. If left whole and stored properly, the panettone will stay fresh and moist for about 4 weeks.

How do Italians serve panettone? ›

Italians enjoy panettone as an accompaniment to their afternoon coffee or tea. Dipping a slice into a hot drink softens it, making each bite melt in the mouth. Some also enjoy it with a spread of sweetened ricotta or Nutella. Panettone is synonymous with Christmas in Italy.

If you are really concerned, you could add a teaspoon of flour to the ingredients to help firm up the custard's texture.

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Using too much water for the amount of flour you're using will result in a wet dough that's really hard to handle.

You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.