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

FAQs

Should you butter Panettone? ›

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.

Bread and butter pudding reheats well covered with aluminum foil in a hot oven. It's also delicious cold, cut into large wedges. It can be stored in the refrigerator for up to four days but is best eaten within 2 days. To prevent it from drying out, cover it tightly with plastic wrap.

Panettone (/ˌpænɪˈtoʊni/, Italian: [panetˈtoːne]; Milanese: panetton [paneˈtũː]) is an Italian type of sweet bread and fruitcake, originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, the ...

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. But it's not an easy yeast to work with: you need time and patience to master it.

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.

Yes, you absolutely can.

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.

The cost of Panettone is a reflection of the quality of the ingredients, the labour-intensive process and the craftmanship that goes into creating this most loved treat.

Bread flour, high in gluten, is ideal for panettone. Its high protein content gives the bread its signature fluffy and airy texture.

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.

Why is panettone so moist? ›

It's actually a sweet sourdough bread

Traditional Milanese panettone uses only “lievito madre” (sourdough starter), not yeast, which gives it a more complex, slightly tangy flavor, a moist, fluffy crumb, and longer shelf life.

After the bagnetto you need to squeeze the dough well and get rid of that slimy layer. Then proceed as any other refreshment: mix the dough, roll it several times, place it in your container and add the water. Then wait 12-14 hours, probably overnight. and refresh the LM again following the same method.