My gal Bren at Flanboyant Eats asked us what was the recipe that had people on pester alert. You know the type where they HAVE to have your recipe and are emailing, texting and trying whatever means necessary to get it (or is that just me – heehee!)
Well, one of the ones in my arsenal that have people going “Oh. My. God!” is this recipe that I saw on Everyday Italian. Since I tried it, I make sure to stock up on Panettone during the holidays and it’s on my table for any soirees or even when I’m making dinner for some certain peeps.
Without further adieu, here is Panettone Bread Pudding with Cinnamon Syrup. So simple and sooo worth it. Trust a gal, please. When I make it this season, I will make sure to post pics.
1 cup water
1 cup (packed) dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
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
To make the syrup:
Combine 1 cup of water and brown sugar in a heavy medium saucepan.
Bring to a boil over high heat, stirring until the sugar dissolves.
Boil until the syrup reduces to 1 cup, about 10 minutes.
Remove from the heat and whisk in the cream and cinnamon.
Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)
To make the bread pudding:
Lightly butter a 13 by 9 by 2-inch baking dish.
Arrange the bread cubes in prepared dish.
In a large bowl, whisk the eggs, cream, milk, and sugar to blend.
Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.
Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.
You may also like -
Share the love
Get free updates