| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 8 to 12 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 8 to 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 300 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 136 mg |
| Sodium | 64 mg |
| Serving Size | 1 of 10 servings |
| Calories | 300 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 136 mg |
| Sodium | 64 mg |
Reviews
I’ve made this a number of times. I like using regular pannetone, my wife likes chocolate chip pannetone. Either way totally Ab Fab! I am making it tomorrow. Chocolate chip, of course.
Yes, one of my favourites , my friends can not stop at one serve.
Definitely a special treat bread and butter pudding, the super-creamy custard makes for high-fat, high-calorie yumminess, so not for every day. I made this for a family lunch party and everyone loved it.
ab fab bought panetonne cheap after Christmas, our mid jan treat, cut down on sugar unless you have a really sweet tooth, best ever bread and butter pudding
Probably the ‘best’ bread and butter pudding I’ve ever tasted! I made with chocolate panettone for New Years Eve. Delicious! I had some of the liquid left-over and warmed it the next day in a saucepan and which made lovely custard.
Great recipe – and easy too. Made with chocolate panettone – yum. Need a good sized panettone or custard still a bit runny – still tasty tho.
This bread pudding is a hit every single time I make it.
Soooooo easy to make and really tasty. I’m not keen on ones that taste really eggy and this one didn’t at all. To make it extra christmasy I used a brandy cream.
This bread pudding recipe is the best i have ever tried. It is very custardy and not too sweet which i like rather than dense and cloyingly sweet. Using panettone has more comples flavers than just plain bread and the texture is so smooth. I served mine with a rum sauce. This is my go to recipe for bread pudding and not looking for another. It is great warm and cold as well. Thanks Jamie!
Everybody want’s ‘My Recipe’ for this – I of course pass on Jamie’s.
EXCEPT that I tweak it a little in that I use Orange Liquer instead of vanilla pod & orange zest. YUMM!
Also works great with thick sliced ‘cafe style’ raisin bread if you can’t get Panettone.
EXCEPT that I tweak it a little in that I use Orange Liquer instead of vanilla pod & orange zest. YUMM!
Also works great with thick sliced ‘cafe style’ raisin bread if you can’t get Panettone.