Panettone Bread Pudding

Recipe by Mimi in Maine
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READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • BREAD PUDDING
  • 1
    (1 lb) panettone (crusts trimmed and cut into 1-inch cubes)
  • 8
    large eggs
  • 1 12
    cups whipping cream
  • 2 12
    cups whole milk
  • 1 14
    cups sugar
  • 12
    teaspoon vanilla
  • 18
    teaspoon salt
  • CINNAMON SYRUP
  • 1
    cup water
  • 1
    cup packed dark brown sugar
  • 2
    tablespoons whipping cream
  • 12
    teaspoon cinnamon
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DIRECTIONS

  • BREAD PUDDING:
  • Lightly butter a 9x13 baking dish.
  • Arrange the cut bread cubes in prepared dish.
  • In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
  • Pour the custard over the bread crumbs and press to gently submerge.
  • Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
  • Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
  • Cool slightly.
  • Spoon into bowls, drizzle with warm syrup and serve.
  • CINNAMON SYRUP:
  • Combine the water and brown sugar in a heavy saucepan.
  • Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon.
  • Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).
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