Jamie’s Christmas Panettone Bread and Butter Pudding

Panettone used to be seen as an Italian
delicacy But in the last few years, it’s flying off
the shelves all over the place and it’s a delicious indulgent alternative to the classic Christmas
pudding All I’m gonna do is take the end off And then we can take the base off
and then the sides like this. Just 1 centimeter slices. We don’t waste
anything and you can’t get anything wrong There’s nothing you can get wrong
even if you were a little bit tiddly on the old sherry, you could still do this
beautifully The Panettone is gonna be used both for the custard soaked filling,
and to make the outer crust of the tart instead of pastry To stop the crust sticking, lightly grease
a 28 centimeter loose bottom tart tin Smash-up fine, two tablespoons of Demerara
sugar and mix with 2 more tablespoons of sugar with
the granules left whole What you’ll find is some bits will be crunchy,
some bits will just kind of lightly caramelise which is nice Coat the tin, keeping the
excess sugar for later So to line it, I’m just going to trim this
base here off this brown crust because it’s not quite so delicate I’m gonna put this onto the
bottom just like that. And then all I’m gonna do, is use these little
crusts, squeeze them and push them up against the sides like that. If you do it sort of a little bit scruffy
and not so perfect, it’s still great So that’s our base done. Now time to make the custard Crack 5 large free-range eggs into a bowl,
add 100 grams of golden caster sugar and whisk for two minutes. Heat 300 milliliters of double cream and 300 milliliters of whole milk with 125 grams of
unsalted butter and the husk and seeds of 1 vanilla pod. Leave to simmer on a medium heat for 5 minutes Then, whisking constantly, add the hot
cream mixture to the eggs and sugar And pour some over the panettone Just a third goes in. It will get sucked up straightaway, it absorbs very quickly. Then we have the rest of this custard In actual fact, we’ve got all of the bits
that are fallen off of the wonderful panettone Plus this bit here. Break it up
get in there with a spoon and you can see straight away, it’s just like the
most gorgeous sludge you can get So I’m going to put half in and I’m just going
to lay that into our mold And then some undeniably
beautiful flavours We’ve got really nice quality 70% chocolate Give it a spank and then I want about 60 grams Just little chunks and I’ll save half for
on top and then marmalades that lovely bittersweet orange and the chocolate. Fantastic! So just about 60 grams in and around here Spoon in the rest of the
panettone and custard mixture Making sure you’ve removed the vanilla pod
then top with more chocolate and marmalade and the leftover Demerara sugar So there you go, our really easy delicious
dessert ready to be cooked So 25 minutes at 180 degrees celsius which
is about 350 degrees Fahrenheit In it goes And then when it comes out it’s gonna look
amazing Just timed me to clean down
and have a little sherry Look at that, you’ve still got a little wobble
in the middle which I like After leaving it to rest for 10 minutes , it’s
time to plate up; here we go! Crispy on the top, spongy in the middle. Gorgeous! It’s good hot it’s good cold It’s good for dessert, it’s good as an
afternoon tea A little bit of ice cream Mmm! Oh yeah! Marmalade and chocolate. Such
a brilliant combination Mmm that is the chocolate marmalade panettone bread and butter
pudding A beautiful thing that anyone can do that
tastes absolutely delicious Happy Christmas!

100 thoughts on “Jamie’s Christmas Panettone Bread and Butter Pudding

  1. panettone
    Learn to pronounce
    a rich Italian bread made with eggs, fruit, and butter and typically eaten at Christmas.



  3. Delicioso se ve….. Te deseo felices fiestas y muchas bendiciones para ti,tu familia y a todo el equipo que te acompaña.

  4. GAH! How do you Brits cook!? I need to use Google to translate your use of measurement! I mean you use both the imperial system and Metric! I mean we Canadians aren’t measurement saints but at least we use Imperial for cooking!!!

  5. I'd also like to point out that it's not a panettone (https://en.wikipedia.org/wiki/Panettone), but a pandoro (https://en.wikipedia.org/wiki/Pandoro)... this said, the dish seems delicious and I think is the best way to use pandoro leftovers I've ever seen… Thanks Jamie, and Merry Christmas!

  6. Merry Christmas to you and your family and friend's…..I think will surprise my family with this pudding this Christmas…Awesome idear looks good I think its a winner Jamie….love it

  7. If I were you I would've replaced the jam & choco with apple , pear, or apricot slices ( with a hint of cinnamon). It will end up like a Tarte Tatin, but still I like your recipe.

  8. Happy Christmas Jamie & team!) Also I want to ask you a video recipe of profiteroles with different fillings. I think it would be a great recipe(of course when you will have time for it).

  9. wy you call Pannettone if you make your desert with one Pandoro?? there ara a incredible diference betwen Pannettone and Pandoro. Thanks

  10. I tried this with a saffron panettone …. Delicious! So easy to make and we all enjoyed it. I tagged you on Instagram with my creation. Do you feel special… haha… love the comment above about greasing up a tart…. still laughing

  11. Pandoro dear Jamie, this is a PANDORO not a Panettone, they are totally different 😉 but your recipe will still be fantastic, I'll try it ♥

  12. This is one of the coziest lovely video I have seen, love you Jamie, watching you since you used to cook in apartment with ur frineds coming up stairs

  13. I bought a Panettone last Christmas to make this, but didn't get round to it. I was gonna save it for Christmas in July (down under) but that past me by. I'm gonna finally do this now, for Fathers Day!

  14. I have researched bread pudding, bread & butter pudding, for my best friend's visit this holiday. This is by far the best recipe I found and will definitely make! Thanks Jamie finally a bread pudding even I'd eat. XO

  15. If you fancy this for dessert on Christmas day, you can just buy some nice pre-made, chilled vanilla custard from the milk and cream isle of your supermarket, instead.

    If you grease and sugar the tin, slice and place the pandoro in the tin on Christmas eve, after your dinner on Christmas day, all you need to do is mix the reaming pandoro slices with the custard, add to the tin with the chocolate pieces and whack it in the oven. Only takes a few minutes, then.

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