I hoard cookbooks.
And there’s only a 50% chance I’ll actually make something from them. For no particular reason. It’s more about gazing at the pages, photographs and colors with hopes to draw inspiration for my own cooking. I like to hear the author’s voice. I like to look at their kitchens and see where they live.
And those personal snippets under each recipe? My favorite.
This recipe is from Jamie Oliver’s latest masterpiece: Jamie’s Comfort Food.
Ironically, I don’t even own the book (Santa’s getting it for me).
I snagged the recipe online.
And let me tell you, it’s epic.
He takes store bought panettone, soaks it in creamy custard, and bakes it in a tart pan until puffed and golden (we can stop right there if you want). Lashings of orange marmalade and chocolate are tucked into the mix. He even sprinkles the tart pan with sugar, creating a crispy crust that encases a soft, pudding-like center.
OK?! I die.
And here’s how to do it step-by-step:
Find yourself a 10 1/2 0r 11-inch tart pan with a removable bottom.
Grease the entire thing with butter and sprinkle with sugar. Jamie uses Demerara sugar, which is a coarse grained sugar commonly found in recipes throughout the UK. If you can’t find it, our equivalent would be Turbinado or Sugar In The Raw.
I also wrap the pan in aluminum foil to prevent any custard from leaking through the bottom.
To make the base, cut the sides off the panettone with a serrated bread knife (it’s just like slicing a pineapple).
Use the slices to line the bottom and sides of the pan. Gently press them together until compact. This is your ‘crust’.
Cut up the rest of the bread for the filling.
The custard is a mixture of milk, butter, sugar, free-range eggs and vanilla.
Jamie also adds double cream, which is different than our standard heavy cream. It has a higher fat percentage. It’s also a lot thicker. Since double cream is difficult to find here in the US, I used creme fraiche instead. There is a low-fat version which is pretty good.
Pour 1/3 of the custard into the base of the tart. Let it soak. Then, add the rest of the bread cubes to the bowl.
To assemble, layer the soaked bread with dollops of orange marmalade and chocolate tucked in between. Go rustic. Jamie insists on not being a perfectionist; you’re looking for a variety of textures throughout.
I did everything with my hands.
Sprinkle a little more sugar on top, and place the tart onto a rimmed baking sheet.
Bake for about 30 minutes.
I broiled mine for a couple of seconds at the end for extra crunch….
Cool slightly before serving. Cut into wedges.
Now, based on availability I made some substitutions to Jamie’s original recipe (both versions listed below). My custard is made without double cream, I decreased the butter, and used chocolate chips instead of chunks. It was still amazing. More than amazing. The chocolate-orange combination is out of this world. The texture of the panettone is divine. And that sugar crust! I die (again).
I hope I did you proud, Jamie Oliver.Print
- 1x 2 lb. panettone
- 9 tbsp unsalted butter, plus extra for greasing
- 4 tbsp. demerara sugar
- 1 vanilla bean
- 1 1/4 c. double cream
- 1 1/4 c. whole milk
- 5 large free-range eggs
- 1/2 c. light brown sugar
- 1/3 c. good quality dark chocolate (70%)
- 1/3 c. orange marmalade
My Lightened-Up Version
- 1x 2 lb. panettone
- 3 tbsp. butter, plus extra for greasing
- 4 tbsp. light Turbinado sugar or Sugar In The Raw
- 1 vanilla bean (or 1 tsp. vanilla extract)
- 1 1/4 c. milk
- 1 c. creme fraiche (low-fat or regular)
- 4 free-range large eggs
- 1/3 c. light brown sugar
- 1/2 c. semi-sweet chocolate chips
- 1/4 c. orange marmalade
- fresh raspberries & whipped cream
* You will need a 10 1/2 or 11-inch tart pan with a removable bottom.
- Preheat your oven to 350 F. Wrap the tart pan in aluminum foil. Grab a rimmed baking sheet.
- Grease the tart pan with butter. Bash 2 tbsp. of Turbinado sugar in a pestle and mortar, then mix back with the remaining sugar. Add the sugar to the pan, shaking it around to coat.
- Slice the sides off the panettone using a serrated bread knife. Use these pieces to line the bottom and the sides of the tart pan. Press together gently to compact. Cut the rest of the panettone into large cubes for the filling.
- For the custard, slice the vanilla bean in half lengthwise. Use the back of a knife to scrape out the seeds. Place the vanilla into a pot with the milk, creme fraiche, and butter. Simmer until the butter has melted. Remove from the heat.
- In a large bowl, whisk the eggs and sugar together until smooth. Whisking constantly, slowly pour the warm milk mixture into the eggs. Do this a little at a time so the eggs do not scramble. Remove the vanilla bean.
- Pour 1/3 of the custard mixture into the base of the tart to soak. Add the rest of the bread cubes to the custard and soak briefly, about 30 seconds to one minute.
- To assemble, layer the bread with dollops of marmalade and chocolate chips tucked in between. Don’t worry if it’s not precise! The idea is to achieve a range of textures.
- Place the tart onto a rimmed baking sheet. Sprinkle the top with the remaining Turbinado sugar.
- Bake in the center of the oven for about 25-30 minutes. The tart is ready when puffed and golden brown.
- Let the tart rest for 10 minutes before serving. Remove from the tin and cut into slices. Serve with whipped cream, powdered sugar, or ice cream and berries.
I ate mine with berries and cream…