This Panettone bread pudding with cinnamon syrup is the perfect use for Christmas panettone. Plus it makes a delicious Christmas morning breakfast or dessert.
Hi everyone 🙂 I’ve been hit with a cold AGAIN so I apologize for my lack of posting. I’m getting really sick of getting sick. Sigh…..
Now. Onto the bread pudding. I had a whole loaf of panettone bread in my pantry just dying to be used. Have you ever had panettone before? It’s delicious! It’s a sweet bread filled with candied orange, lemon zest and raisins. Perfect with coffee, tea or warm wine….yum! The bread pudding keeps the delicious flavors of the panettone but adds the delicious texture of bread pudding…what more could you ask for?
Panettone Bread Pudding with Cinnamon Syrup
This Panettone bread pudding with cinnamon syrup is the perfect use for Christmas panettone. Plus it makes a delicious Christmas morning breakfast or dessert.
Yield: 9x13 pan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
For Cinnamon Syrup:
- 1 cup water
- 1 cup dark brown sugar, packed
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon ground cinnamon
For Bread Pudding:
- Butter
- 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
- 8 large eggs
- 1-1/2 cups whipping cream
- 2-1/2 cups whole milk
- 1-1/4 cups sugar
Source: Giada De Laurentiis
Directions:
To make the syrup:
Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)
To make the bread pudding:
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.
In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.
Chiara
Thursday 20th of January 2011
What a great way to use up leftover panettone! Have you ever had pandoro? it's a similar sweet bread that is also served around Christmas in Northern Italy... I think it would make a great bread pudding as well!
Katerina
Monday 17th of January 2011
I hope that was the last cold to hit you for this winter. I like panettone but I prefer pandoro more. But you found a perfect way to transform a simple panettone to a beautiful dessert.
theUngourmet
Sunday 16th of January 2011
Oh yummy! I love bread pudding. I've never tried it with Panettone bread... great idea! The cinnamon syrup sounds divine as well.
Mary
Saturday 15th of January 2011
There are leftovers and then there are glorious leftovers. This sounds to die for. I'm new to your blog and have spent some time browsing through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary
Cakelaw
Friday 14th of January 2011
I am loving the cnnamon in this pudding - yum!