Making Panettone Bread and Butter Pudding ahead
Asked on 12 Apr 2017 by Twinkle Toes
Hi Lindsey,
I have 'discovered' a large (1Kg) panettone I put away at Christmas and forgot about! I've checked it and it looks absolutely fine so I'd like to make Delia's Panettone Bread and Butter Pudding wth Marsala at the weekend, but there will be 8 people at lunch. Can I just double the recipe in Happy Christmas? If so, what size dish should I use, and would it be all right to prepare it as far as the final 50 minutes cooking time in the morning, or is it something that needs to be made and cooked right away?
Thank you.
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Hello,
Yes you can just double the recipe.
I haven’t tested it but you need a large ovenproof dish that’s about 5cm high. It may not need a capacity as much as 3L.
You can prepare it ahead (even a few days ahead if kept covered in the fridge) but don’t pour the egg mixture over. Just layer up the buttered panettone, soaked raisins and candied peel in the buttered dish and cover it with cling film and keep it in the fridge & make up the cream/egg mixture and keep it covered (or in a lidded container) in the fridge too.
Then an hour or so before you are ready to bake the pudding, remove the dish and the egg mixture from the fridge to allow them to warm up a bit then just before you are ready to put it in the oven, give the egg mixture a whisk before you pour it over the panettone and grate over the nutmeg.
It might need another 10 minutes or so in the oven for the center to set.
Best wishes
Lindsey
Thank you Lindsey. I'm giving it a go today!
HI Lindsey - just wanted to say what a great success the bread and butter pudding was. It was delicious, and I was really pleased to be able to use up the pannettone.
Thank you very much.