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 the bread pudding.
What more could you ask for?
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.
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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:
- 1 1-pound loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
- 8 large eggs
- 1-1/2 cups heavy whipping cream
- 2-1/2 cups whole milk
- 1-1/4 cups granulated sugar
Instructions
For syrup:
- Combine 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. Rewarm before serving.
For bread pudding:
- Spray a 9×13 baking dish with non-stick cooking spray.
- Arrange the bread cubes in the 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 packing the bread cubes into the custard mixture. Can be prepared in advance and stored in the refrigerator for up to 12 hours.
- Preheat the oven to 350 degrees F.
- Bake until the pudding puffs and set in the center for about 45 minutes. Cool slightly.
- Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.
Nutrition
Serving: 1g | Calories: 858kcal | Carbohydrates: 139g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 203mg | Fiber: 1g | Sugar: 131g
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