Panettone Bread Pudding

Panettone Bread Pudding

Author: Brandy O'Neill - Nutmeg Nanny

This Panettone bread pudding with cinnamon syrup is the perfect use for Christmas panettone. Plus it makes a delicious Christmas morning breakfast or dessert.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Servings servings

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 9x13 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

Course Dessert

Cuisine American

Keyword bread pudding with panettone, christmas bread pudding, panettone bread pudding, using panettone bread

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