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!
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