sweet delights

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: 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.

Of course you may also start w/ plain white bread or brioche … Then you’ll have to add raisins, candied fruit as 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 fan.

As I already stated – so 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.

Dip each slice of buttered 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. 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.


it’s just bread and butter, milk & eggs
Prep Time15 minutes
Cook Time40 minutes
Servings: 4
  • 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!
Servings: 4 generous servings … up to 6!
It’s fine in the fridge for about 2-3 days.
Sorry: no experience w/ freezing.