Panettone Bread Pudding
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.
Oh no! I hope you feel better!
I’m actually not the biggest panettone lover because I don’t like citron but my parents used to buy a version with only chocolate chips inside. Delicious! This bread pudding looks wonderful.
So delicious. I love panettone, it has been holiday tradition in our family for as long as I can remember and I just made bread pudding with it for the first time last week. It was fabulous , light and fruity. The cinnamon syrup would be a tasty addition.
Get well soon.
Mimi
I love panettone and I love bread pudding! I was always worried that using panettone in my bread pudding would make it too rich or too sweet, but I’m sure I could adjust the sugar accordingly.
Looks delicious especially with the cinnamon syrup. Hope your feeling better soon. Darn cold!
I saw some panettone bread at Costco. Looks like I should go back and get some!
I hate cold and flu season…hope you’re feeling better soon! Love the bread pudding, what a yummy use for panettone!
cinnamon syrup? now THAT’S something i’d pour straight down my gullet. 🙂
Your bread pudding with panettone sounds amazing, and I love the cinnamon syrup here. Hope you are feeling better!
I love bread pudding!
Do you know that I actually have a large Panettone bread still sealed sitting on my counter. My husband is a huge fan of bread pudding. This would be perfect for him!
You and I are totally twins. Why?
Because I planned on making this until my husband ate it all without me noticing. I had it in the box, and assumed it was all there.. until one day the box disappeared! Turns out he sliced it down little by little! Ah!
Yumm, this looks so good. What a great idea to use pannetone for the bread pudding!
I’ve had panetonne, but have never made it from scratch. There was a good recipe online this month….can’t wait to try it.
What a delicious bread pudding that would make! I’m drooling at your photos!
It’s our favorite dessert…I like the cinnamon syrup idea!
I recently tried panettone for the first time in Bed Bath and Beyond, of all places. They had samples cut up in the store… I guess they were trying to push them after the holidays. Anyway, it was delicious, and I bet this bread pudding is too!
oh no! I hope you’re feeling much much better. I haven’t had panettone, but it sounds delicious. I think I’d really enjoy a slice with a cup of coffee. The bread pudding was a fabulous way to use it up. And I bet it made it nice and sweet!
I am sorry to hear you are not well! Shame on me for taking so long to get here! This recipe looks so comforting and delicious and soft and lush – and easy to make! YUMMERS.
Take care to get better and keep warm.
Brilliant recipe!
🙂
valerie
I am loving the cnnamon in this pudding – yum!
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
Oh yummy! I love bread pudding. I’ve never tried it with Panettone bread… great idea! The cinnamon syrup sounds divine as well.
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.
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!