1 Video | Photo: Panettone Bread Pudding with Cinnamon Syrup Recipe
Ingredients
Cinnamon Syrup:
- 1 cup water
- 1 cup (packed) dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
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
To make the syrup:
Directions
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.
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By TravelerTrish
Houston, TX
on January 15, 2012
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Received a panettone as a holiday hostess gift and decided to use it in this recipe. It made a luscious and luxurious weekend brunch dish! Thanks to other reviewers, I used most of my 2 pound bread after trimming crusts. Next time I think I'll also follow suggestions to reduce sugar in the custard a little, especially since the cinnamon syrup though delicious is of course very sweet. Will definitely make again during the winter holidays!
By journeycenter1_...
Woodridge 45
on January 01, 2012
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This is a New Year's Day tradition for a family/friend gathering. It is always delicious! I noticed over the years the panettone has grown smaller so I used all of it except the top and bottom - which make great pieces of toast. This is a sure favorite.
By deborahd12_12275348
Chamblee, 49
on December 30, 2011
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This is delicious! I used equal parts 2%, 1/2 and 1/2 and heavy cream because I wanted to lighten it up just a bit. Turned out great, and the cinnamon syrup is excellent. I do agree with others that I might add more of the bread next time...I used just a bit extra this time because I didn't think it looked like enough. This makes for a very light bread pudding, which is nice, but I tend to like it a bit more dense. The flavors of the Panettone and cinnamon syrup - mmmmmmm!
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