Nigella Lawson’s Panettone Bread And Butter Pudding Recipe

Nigella Lawson’s Panettone Bread and Butter Pudding is a luscious dessert that transforms slices of sweet, buttery panettone into a rich, custardy pudding. At its heart, it’s a celebration of repurposing holiday leftovers-specifically panettone, the Italian Christmas bread studded with raisins and candied citrus peel-into something even more indulgent.

What makes Nigella’s version so beloved is her signature balance of simplicity and decadence. Rather than masking the panettone’s character, she enhances it with a custard made from cream, eggs, and liqueur (often Marsala or rum).

Once baked, the top turns golden and crisp, while the inside becomes a soft, melt-in-your-mouth custard. It’s a dish that feels both familiar and opulent.

Nigella Lawson’s Panettone Bread And Butter Pudding Recipe

Ingredients Needed

Here’s what you’ll need to make Nigella’s iconic version of this dessert:

• Panettone (about 500g) – Slightly stale is perfect, as it soaks up the custard.
• Eggs – Usually around 6 large eggs.
• Double cream – For richness; about 500ml.
• Full-fat milk – Around 200ml, to balance the cream.
• Caster sugar – Typically around 75g.
• Vanilla extract or vanilla pod – A fragrant foundation.
• Marsala wine, brandy, or dark rum – About 4 tablespoons (optional, but delicious).
• Unsalted butter – Softened, for spreading on the panettone slices.
• Nutmeg – Freshly grated, for dusting the top (optional but adds a cozy depth).
• Icing sugar – To dust over the final pudding.

Optional additions:

• Dark chocolate chips (for those with a serious sweet tooth).
• Orange zest (to complement the candied fruit in the panettone).

Equipment Needed

Nigella’s recipe doesn’t require anything fancy. Here’s what you’ll need:

• A large mixing bowl
• A whisk
• Measuring jug and spoons
• Sharp bread knife
• Butter knife (for spreading)
• Deep baking dish (approx. 2L/2-quart capacity)
• Roasting tin (for the bain-marie)
• Kettle (to boil water for the bain-marie)
• Oven
• Sieve (optional, for a smoother custard)
• Grater (for nutmeg or orange zest)
• Cooling rack

Step-by-Step Guide To Make Nigella Lawson’s Panettone Bread And Butter Pudding

1. Preheat and Prepare:

   • Preheat your oven to 180°C (160°C fan) or 350°F.
   • Butter your baking dish generously.

2. Slice and Butter the Panettone:

   • Cut the panettone into thick slices (1-1.5 inches).
   • Spread butter on one side of each slice. You can also halve the slices diagonally for a prettier, layered effect.

3. Layer the Bread:

   • Arrange the slices in the buttered dish, slightly overlapping and standing up at an angle. Let some edges peek above the dish for a golden, crunchy crown.

4. Make the Custard:

   • In a large bowl, whisk together the eggs, cream, milk, sugar, and vanilla.
   • Add your chosen alcohol for a deeper flavor.
   • Strain the mixture for extra smoothness if desired.

5. Soak:

   • Pour the custard evenly over the panettone slices, making sure every piece gets a good soak.
   • Let it sit for 10-15 minutes so the bread absorbs the liquid.

6. Bake:

   • Place the pudding dish inside a larger roasting tin.
   • Fill the roasting tin with just-boiled water halfway up the sides (this bain-marie ensures gentle, even cooking).
   • Bake for 45-50 minutes or until the custard is just set and the top is golden and puffed.

7. Finish:

   • Let it cool for a few minutes before dusting with icing sugar and a touch of nutmeg.

8. Serve:

   • Best served warm with crème fraîche, pouring cream, or even a scoop of vanilla ice cream.

Mastering The Recipe: Tips And Tricks

• Use slightly stale panettone: Fresh bread can become mushy. Day-old slices hold their shape better.
• Don’t skip the alcohol: Even a small splash adds a grown-up complexity. If avoiding alcohol, orange juice or a bit of espresso can add a similar depth.
• Texture variation: Scatter chocolate chips or chopped nuts between layers for surprise textures.
• Custard test: The pudding is done when it’s puffed but has a slight wobble in the center.
• Make ahead: Assemble everything and refrigerate it (uncooked) for several hours or overnight. Just bring it to room temp before baking.
• Leftover magic: Reheat gently in the oven or microwave the next day-it’s still divine.

Nigella Lawson’s Panettone Bread and Butter Pudding is more than just a dessert-it’s an experience. It captures the warmth and nostalgia of holiday baking, wrapped in an elegant, custardy embrace.

Whether you’re looking to elevate your leftover panettone or impress guests with a rustic-chic dessert, this pudding delivers every time. With its buttery richness, sweet citrus notes, and silky custard, it’s comfort food at its most indulgent.

Simple Twists On Nigella Lawson’s Panettone Bread And Butter Pudding Recipe

Nigella’s classic panettone bread and butter pudding is already a star in its own right-rich, custardy, and subtly citrusy thanks to the traditional Italian panettone. But if you’re looking to reimagine it, even slightly, there’s a world of delicious variations that can elevate or personalize the dish.

1. Chocolate Lover’s Dream

   Swap out plain panettone for a chocolate chip-studded version or dot dark chocolate chunks between the layers. A generous drizzle of melted Nutella across the top before baking adds a luscious hazelnut twist.

2. Boozy Winter Warmer

   Give the custard base a grown-up flair by adding a splash (or two) of Grand Marnier, Amaretto, or spiced rum. Let the flavors infuse the custard for 10 minutes before pouring it over the panettone.

3. Berry Burst

   Layer fresh or frozen berries-like raspberries, blackberries, or even thinly sliced figs-between the slices of panettone for a tart contrast to the sweetness. This also adds beautiful pockets of color.

4. Citrus & Herb Infusion

   Enhance the zesty notes of the panettone with grated orange or lemon zest. For a sophisticated herbal note, steep a sprig of rosemary or thyme in the milk as it heats, then strain it out before adding the eggs.

5. Coconut Cream Delight

   For a dairy-free or tropical twist, substitute coconut milk or almond milk for regular cream and milk. Top with toasted coconut flakes for texture and visual flair.

6. Caramel Crust

   Replace demerara sugar with turbinado or raw sugar and give the top a quick torching after baking, crème brûlée style. It creates a beautifully crunchy contrast to the soft interior.

How To Properly Store Leftovers

Panettone bread and butter pudding is one of those dishes that often tastes even better the next day-but only if stored correctly. Here’s how to ensure your leftovers stay luscious:

• Cool Completely: Before storing, allow the pudding to come to room temperature. Sealing it while warm can cause condensation, making it soggy.
• Airtight Container: Transfer to a lidded container or tightly cover the baking dish with plastic wrap or foil to prevent air from drying it out.
• Refrigeration: Store in the refrigerator for up to 3-4 days. Because of the dairy and eggs, refrigeration is non-negotiable.
• Freezing Tips: Want to stretch it even further? Slice into portions and freeze each piece wrapped in cling film and foil. To reheat, defrost overnight in the fridge and warm in a 160°C (325°F) oven until hot.

For best results, reheat individual servings gently in the microwave or, preferably, in the oven covered with foil to keep moisture in.

What To Eat With Nigella Lawson’s Panettone Bread And Butter Pudding?

While the pudding can certainly hold its own, pairing it with complementary flavors and textures can create a more decadent dessert experience.

1. Custards & Sauces

   • Crème anglaise: A silky vanilla custard poured over the pudding is classic elegance.
   • Salted caramel sauce: Adds richness and a luxurious, slightly bitter edge.
   • Orange or berry compote: A zesty, fruity sauce helps cut through the richness.

2. Cream & Ice Cream

   • A dollop of mascarpone or clotted cream lends a creamy balance.
   • Vanilla bean ice cream or cinnamon gelato works wonders against the warm pudding.

3. Drinks for Pairing

   • Dessert wines like Vin Santo, Moscato d’Asti, or a rich Tawny Port.
   • Coffee-based liqueurs such as Kahlúa or a boozy affogato make an indulgent finale.
   • A well-steeped chai or Earl Grey tea can subtly echo the spices in the panettone.

4. Accompaniments

   • Toasted nuts like pistachios or almonds can be sprinkled on top for crunch.
   • A fresh fruit salad on the side brings a burst of brightness to round off the dish.

Conclusion

Nigella Lawson’s Panettone Bread and Butter Pudding is more than just a dessert-it’s an experience rooted in warmth, indulgence, and tradition. With a few creative tweaks, you can transform it into a signature dish that reflects your own style, whether that’s through bold chocolate swirls, a citrusy lift, or boozy elegance. Proper storage ensures not a bite goes to waste, and thoughtful pairings can elevate it from a cozy comfort food to a dazzling dinner party finale.

So go ahead-embrace the decadence, personalize with flair, and savor every spoonful.

FAQs

What Is Nigella Lawson’s Panettone Bread And Butter Pudding Recipe?

Nigella Lawson’s panettone bread and butter pudding is a delicious twist on the classic bread and butter pudding, using slices of rich, buttery panettone instead of regular bread. The recipe involves layering buttered panettone with dried fruits, then covering it with a creamy custard made from eggs, sugar, milk, and vanilla. It’s baked until golden and set, resulting in a warm, comforting dessert perfect for festive occasions or cozy gatherings.

Can I Use A Different Type Of Bread Instead Of Panettone For This Recipe?

While panettone is the star ingredient in Nigella Lawson’s recipe, you can substitute it with other types of enriched, sweet bread, such as brioche or challah. However, using panettone will provide the distinctive fruity and slightly citrusy flavor that defines this dessert. If you choose an alternative bread, you might miss the lightness and texture that panettone offers, but it will still make a delicious pudding.

How Can I Make Nigella Lawson’s Panettone Bread And Butter Pudding In Advance?

You can easily make Nigella Lawson’s panettone bread and butter pudding in advance. Prepare the pudding up to the point of baking and cover it tightly with plastic wrap.

Store it in the refrigerator for up to 24 hours. When you’re ready to serve, simply bake it as directed, adding a few extra minutes to the cooking time if necessary, as it may be slightly chilled from the fridge. This makes it a convenient dessert for holiday meals or dinner parties.