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.

Panettone keeps far longer than other breads or cakes. For a classic panettone the shelf life might well be 4-6 months. However, panettone with flavoured creams are usually shorter, perhaps 2-3 months. Just check the best before date on the pack.

Pronounced "pah-net-taw-nee," Panettone is an Italian yeast-leavened bread, usually made with raisins, candied fruit peels, almonds, and brandy.

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.

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.

You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!

Storing: Keep your panettone in a dry and cool place (54-65°F), away from direct sunlight. This is especially important if you have purchased a panettone with a glaze; they will be extremely sensitive to heat and light. After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in.

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.

Traditionally, panettone is served after the enormous Christmas day feast, however, very few have any room left for dessert, so we also eat our panettone in the mornings with a milky, frothy cappuccino. We also love it as our “Merenda” , a sweet snack in the afternoon with an espresso.

noun. , plural pan·et·to·nes [pan-i-, toh, -neez], Italian pan·et·to·ni [pah-net-, taw, -nee]. an Italian yeast-leavened bread, traditionally eaten on holidays, usually made with raisins, candied fruit peels, almonds, and brandy.

How do you tell a good panettone? ›

A good panettone must come out of the cup and form a completely rounded dome – if it is flat it means that there was a cooking or leavening problem. 5- Alveolation: that is the cavities produced by the natural leavening of the panettone, which can be observed once cut.

Actually, panettone has a very important rival, which is pandoro. Pandoro comes from Verona and is a sweet yeast bread without candied fruits and raisins. It is taller than panettone and has a 8-pointed star section.

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.

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.

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.

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.

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.

Making an artisan panettone takes days of careful work. Here's why it's worth it. It's been called the Mount Everest of holiday baking, considered by bakers to be the most difficult baked good to perfect. Most bakers don't even try, unless they're driven by personal obsession or family destiny.