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.
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 the best panettone bread pudding that I have ever made! Friends were asking for the recipe, family headed back for seconds and thirds and, well, this 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.
On to the recipe:
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!
Adapted from Giada de Laurentiis
Yields 6-8
Rich Pannettone in an eggy custard studded with some rum soaked cherries and drizzled with a cinnamon syrup - how bad can that be?
45 minPrep Time
45 minCook Time
1 hr, 30 Total Time
Save Recipe
Ingredients
- 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
- 1 cup water
- 1 cup (packed) dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
Instructions
- 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.
Notes
Adapted from Giada de Laurentiis
Calories
Fat
Carbs
Protein
