Panettone Bread Pudding with Cinnamon Syrup

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I thought that this was delicious, as did the others that indulged! I must say that it reminded me of a baked french toast recipe that I've made before, but nonetheless, it was delicious.

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ive made this many times and it taste better everytime i make it!! sooo good!! i used cinnamon bread, cinnamon apple bread or cinnamon raisin bread instead and it tastes amazing!!

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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!

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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.

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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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I make this every Thanksgiving and Christmas...it's always a hit!!!

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I had never made bread pudding, but having a favorite Italian deli I pick up a Panettone and decided to try this for Christmas dessert. What a GREAT choice. Not only is the reciepe easy it tastes FANTASTIC. I used the entire loaf of bread after removing the crust and it was perfect. It tasted great warm with the sauce, but it is always good room temp or out of the fridge without the sauce. This will be a made again and again.

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This is my favorite recipe to make during the holidays. I have made this for 4 years, and everyone loves it. I have had to modify the last two years it to make it non-dariy. I use four cups of soy creamer for the milk and cream.

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I made this recipe three times now.

The first time I made it true to the recipe given. The second time, I added only 1 cup of sugar. I found the original much too sweet. The third time I again used only 1 cup of sugar and I increased the one pound of panettone to one and a half pounds. I found the original recipe had too much custard for my liking...I wanted more of the bread texture.

The third time was a charm! Everyone in my family agreed these little fixes made it perfect.... Well, I should say for my family.

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I specifically made an account on food network just so I could review this dish. I'm not very experienced in the kitchen but found this recipe incredibly easy to follow. I didn't have Panettone bread at home so I used Pepperidge Farm's cinnamon swirl bread. It turned out HEAVENLY!!! I was pleasantly surprised by the luscious texture and the aromatic scent that filled the kitchen when I opened the oven. EVERYONE in the family loved it- including my picky 5 year old brother. The cinnamon syrup added the perfect touch of flavor. I disagree with the people that said this pudding was too sweet; my mom never eats sweets and she loved it! Thanks for the recipe Giada!