One of my goals for 2012 is to go through some of the utterly “food blogging newbie” posts when I first started and redo the recipe with new photos and, occasionally, play with the recipe a bit. Hard to believe that it will be 4 years for Cooking In Stilettos this March.
For the holidays, one of the desserts that is often requested is Giada’s Panettone Bread Pudding with Warm Cinnamon Syrup. I originally wrote about it in 2008 and decided to document it again but add my own little twist to it.
At the beginning of the holidays, I often head to Philly’s Italian Market and pick up a box or two of some amazing Panettone Bread. This year, I decided to add to my tried and true recipe with the addition of some rum soaked cherries. In my humble opinion – this was my best panettone bread pudding that I have ever made! Friends were asking for the recipe, family headed back for seconds and thirds and, well, that bad boy didn’t last too long. A word of caution is necessary however – this dessert is rich so consider yourself advised before you dive into its puffy gloriousness with a spoon.
- 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
- 1/2 cup dried cherries
- 2 tablespoons spiced rum
- 1-2 tablespoons Turbinado (raw) sugar for sprinkling on top
- 1 cup water
- 1 cup (packed) dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- In a heavy medium saucepan, combine the water and dark brown sugar and bring to a boil over high heat.
- Let it boil until the syrup reduces to a cup which should be about 10 minutes.
- Remove from heat and whisk in the cream and cinnamon.
- Keep syrup warm.
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the dried cherries and rum and set aside to soak.
- Lightly butter a 13 by 9 by 2-inch baking dish and add the panettone cubes. Set aside.
- Whisk the eggs, cream, milk, and sugar in a large bowl and pour over the panettone bread, pressing the bread cubes gently under the custard.
- Let the panettone soak in the custard for about 30 minutes, occasionally pressing the bread cubes into the custard mixture.
- Stir in the rum soaked cherries and sprinkle the top of the soaked panettone with 1 to 2 tablespoons of raw turbinado sugar.
- Bake until the pudding puffs and is set in the center, about 45 minutes.
- Cool slightly but it is best served warm and steaming.
- Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.
Adapted from Giada de Laurentiis
Gather the ingredients
Ahhh – the sign of the holidays – Panettone
One can never go wrong with Rum and Cherries
Sprinkle a little turbinado sugar over the top before it heads into the oven
Time to make the syrup
Gloriously puffy and delicious – straight from the oven.
Drizzle with some of the rich cinnamon syrup and enjoy!
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