Bread and Butter Pudding vs Traditional Panettone

Both desserts lean on butter, eggs, sugar and raisins, but put them to very different work. In Bread and Butter Pudding, butter is spread over slices of stale bread, raisins are scattered between the layers, and the eggs join milk, cream and vanilla in a custard that soaks the bread before baking. A grating of nutmeg finishes a golden, puffed top over a soft, creamy, gently wobbling centre. Panettone instead kneads butter, whole eggs and plenty of yolks into a yeast-leavened dough studded with raisins and candied orange peel, and three long rises yield a light, airy, domed loaf.