it’s just bread & butter, milk & eggs

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I came across this simple treat years ago when watching Jamie Oliver in one of his early TV shows (my notes on Jamie). Panettone in a bread & butter pudding provides a flavorful basis loaded with raisins & candied lemons & candied oranges  – so you only need to add eggs & milk &…

I started w/ a medium size panettone of about 500 g bought in my trusted food store. At first I thought about using the whole panettone, but then I made a touchdown in reality. Having in mind the size of the casserole I planned to use & the number of people to indulge in the dessert – mainly my better half & me – I decided to confine me to half of the panettone.



For the record:
Of course you may also start w/ plain white bread or brioche… Then you’ll have to add raisins, candied fruit like you like it.


Just cut the panettone into halves & then cut a half into slices like on the photo. Always have in mind that there is another half waiting for you – so resist the temptation to start eating the buttered slices at once!

What do we need?



Surprisingly few ingredients:

  • panettone in slices
  • caster sugar & vanilla sugar
  • zest of an organic orange
  • eggs
  • milk & cream.

Start w/ preheating the oven to 160° C w/ fan.

As I stated – once more – make a row of panettone slices & butter them generously.



Grate the zest of the organic orange.

Mix milk, cream, sugar, vanilla sugar & eggs w/ an egg whip. Add the orange zest.




Butter the casserole.

Now: dip each slice of panettone in the liquid & arrange the slices in the casserole.



Just stack them up – as evenly as possible. Finally pour the rest of the liquid in the casserole.



Add some brown sugar on top – ready to march into the preheated oven.



After about 40 min the bread & butter pudding is done. The liquid has thickened & is very creamy when leaving the oven. It’ll set a little more when cooling – even more when resting the fridge.





it’s just bread and butter, milk & eggs
One of the desserts served best hot or warm or at room temperature or out of the fridge is a simple bread & butter pudding - I prefer... which one?
Prep Time15 minutes
Cook Time40 minutes
  • 250 g panettone 1/2 panettone
  • butter for the slices & the casserole
  • 3 eggs
  • 250 ml milk
  • 250 ml cream
  • 70 g caster sugar
  • 30 g vanilla sugar
  • zest of an organic orange
  • 1-2 tbsp brown sugar
  • a casserole
  • an egg whip
how to:
  • Preheat the oven to 160° C w/ fan.
  • Cut the panettone into 2 halves; set aside 1 half of the panettone for whatever you like - cut the 2nd half in thick slices (about 1.5 - 2 cm thick).
  • Butter the slices generously.
  • Butter the casserole generously.
  • Grate the orange zest.
  • Mix together the eggs, the milk & the cream w/ an egg whip.
  • Add caster sugar, vanilla sugar & orange zest.
  • Mix well.
  • Take a slice of panettone & dip it into the liquid mix (for 1-2 seconds or so) & place it in the casserole.
  • Proceed alike w/ all the panettone slices & fill the casserole.
  • Pour the rest of the liquid in the casserole.
  • Sprinkle brown sugar all over the top.
  • Let it bake in the preheated oven for about 40 min.
Panettone: I work w/ the original panettone i. e. panettone w/ raisins & candied orange & lemon peel. There are also panettone w/ chocolate chips... you may use one of these although the flavor changes!
It’s fine in the fridge for about 2-3 days.
Sorry: no experience w/ freezing.


(information on equipment)



Leave the bread & butter pudding in the casserole & cut out heaps of the delicious mess w/ a tablespoon.

You may serve the dessert when coming out of the oven – ok: it’s very, very hot! So better let it set for about 10-15 min.

You may also let it cool down to room temperature. In my opinion that’s the best version for the dessert.

You can store the bread & butter pudding i. e. the leftovers in the fridge. Also at fridge temperature it’s fine!


For the record:
It’s up to you if you add a generous scoop of vanilla ice cream or chocolate ice cream or…



The businesswoman w/ too many office hours thinks 

This sounds delicious & easy & fast.

I like panettone very much & honestly I’m always a little disappointed when Xmas season is over & the last panettone vanishes from the shelves of my trusted food store.

Of course it’s possible to do the bread & butter thing w/ white bread, however, I think raisins are inevitable. The trouble with raisins: if you buy some in your trusted food store you at least get about 250 g… very much… Raisins like to get sticky when stored for weeks or months…



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keep it simple & be flexible. always.