Recipe Redo – Panettone Bread Pudding With A Dash Of Cherries and Rum

Ingredients

For the 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
• 1/2 cup dried cherries
• 2 tablespoons spiced rum
• 1-2 tablespoons Turbinado (raw) sugar for sprinkling on top
For the Cinnamon Syrup:
• 1 cup water
• 1 cup (packed) dark brown sugar
• 2 tablespoons whipping cream
• 1/2 teaspoon ground cinnamon

Directions

For the Cinnamon Syrup:
1. In a heavy medium saucepan, combine the water and dark brown sugar and bring to a boil over high heat.
2. Let it boil until the syrup reduces to a cup which should be about 10 minutes.
3. Remove from heat and whisk in the cream and cinnamon.
4. Keep syrup warm.
For the Bread Pudding:
5. Preheat the oven to 350 degrees F.
6. In a small bowl, combine the dried cherries and rum and set aside to soak.
7. Lightly butter a 13 by 9 by 2-inch baking dish and add the panettone cubes. Set aside.
8. 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.
9. Let the panettone soak in the custard for about 30 minutes, occasionally pressing the bread cubes into the custard mixture.
10. Stir in the rum soaked cherries and sprinkle the top of the soaked panettone with 1 to 2 tablespoons of raw turbinado sugar.
11. Bake until the pudding puffs and is set in the center, about 45 minutes.
12. Cool slightly but it is best served warm and steaming.
13. Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

Notes

http://cookinginstilettos.com/panettone-bread-pudding-with-cherries-and-rum/

This recipe was featured at Cooking In Stilettos.com and, unless otherwise noted and attributed, retains the copyright.