Panettone Bread Pudding

"Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Recipe #261437, it is yummy. Serve it with a simple syrup."
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Ready In:



  • 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

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 12 teaspoon cinnamon



  • 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.

  • 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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  1. I bought a panetonne after the holidays from TJ's (only $4.99!) and chose this bread pudding recipe to use it up. Am I glad I did! The bread pudding turned out beautifully with a rich custardy texture and just the right amount of sweetness. I was making this to freeze for individual breakfasts so unfortunately I didn't make the cinnamon syrup, but I'm betting it tastes heavenly! BTW, this freezes great - just defrost at room temperature and it's as good as new!


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