Panettone Bread Pudding with Cinnamon Syrup

Chances are even if you aren't sure what a panettone is, you've seen it at the holidays. A cake in a box that everyone seems to receive from a friend. And it's much better than fruitcake!

My friend Erin was given a panettone and didn't want it, so she gave it to me. I figured it would make for a great dessert for her New Year's Eve party. I vaguely remembered an episode of 30 Minute Meals where Rachel Ray had made a pannetone for dessert and used rum. I checked out the recipe, but it called for the pannetone to be baked in muffin tins. Go figure I didn't have a muffin tin (I just bought one though). So I searched some more and found this great recipe by Giada De Laurentiis. I adapted it just a bit. Enjoy!

Prep Time: 20 minutes
Cooking Time: 45 minutes - I added 20 minutes to this as it wasn't done enough for me
Serves: 8 large servings or 16 small servings

Ingredients:

For the Cinnamon Syrup
1 cup water
1 cup (packed) dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon

Bread Pudding:
Butter, just enough to coat the pan
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream or half & half
2 1/2 cups whole milk
1 1/4 cups sugar

To make the syrup (I made this after the pannetone was done baking):

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.)

When the pannetone has soaked well, here's what it looks like when you put it in the oven:

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 to 60 minutes. Cool slightly.

Here's what it looks like when it's done baking:

Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

Doesn't this just look amazing??

If you are taking this to a party, you can drizzle with the warm Cinnamon Syrup ahead of time and keep at room temperature. It's just as yummy!!!

Happy Cooking!

~J