Best 8 Date Panettone Bread And Butter Pudding Recipes

PANETTONE BREAD PUDDING

Steps:

• Gather all the ingredients.

PANETTONE BREAD AND BUTTER PUDDING

Steps:

• 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.

PANETTONE PUDDING

Steps:

• Heat the oven to 160C/ 140C fan/ gas 3 and grease a 850ml/1½ pint shallow baking dish with a little of the 50g butter.
• Cut 250g panettone into wedges, leaving the crusts on.
• Butter the slices lightly with the rest of the butter. Cut the slices in half and arrange them in the dish, buttered side up.
• In a bowl, whisk together 2 eggs, 142ml double cream, 225ml milk, 1 tsp vanilla extract and 2 tbsp caster sugar and pour evenly over the panettone.
• Put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm/1in. Bake for 35 minutes until the pudding is just set - it should be yellow inside and nicely browned on top.
• Dust with icing sugar and serve with spoonfuls of whipped cream.

PANETTONE BREAD PUDDING

Steps:

• Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it's still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.
• In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.

PANETTONE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• Liberally spread the sliced panettone with the butter and then the fruit compôte.
• Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy - in a symmetrical pattern or higgledy-piggledy, it's entirely up to you!
• Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.
• Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.
• Bake for 25-30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.

DATE PANETTONE BREAD AND BUTTER PUDDING

Steps:

• First take out a baking dish (4-cup baking dish) and heavily butter it.
• Then, arrange half of your panettone triangles in the dish overlapping them a bit.
• Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
• Then, place another layer of the panettone on top, overlapping them a bit.
• Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
• Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
• Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
• At this point you will want to preheat your oven to 400 degrees F.
• Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
• Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
• Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
• Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
• Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
• Grate a small amount of nutmeg over as well.
• Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.

BREAD AND BUTTER PUDDING WITH DATES

Steps:

• Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
• Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
• Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
• In a saucepan, heat the milk to hot but not boiling.
• In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
• Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
• Leave to stand for 10 minutes.
• Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.

PANETTONE BREAD AND BUTTER PUDDING

Steps:

• In a small saucepan, macerate prunes in grappa 30 minutes. Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish.
• Preheat broiler.
• Lightly butter one side of panettone slices and trim crusts if desired. Cut into 3- to 4-inch squares and halve squares diagonally to form triangles. Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute. Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish. Pudding may be prepared up to this point 6 hours ahead and kept covered.
• Preheat oven to 400°F.
• In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking.
• Ladle custard evenly over toasts and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set.
• Remove dish from water batch and cool pudding to warm or room temperature. Just before serving, dust pudding with confectioners' sugar.