Panettone Bread Pudding

"Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Recipe #261437, it is yummy. Serve it with a simple syrup."
 
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Ready In:
55mins
Ingredients:
11
Serves:
8-10
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ingredients

  • BREAD PUDDING

  • 1 (1 lb) panettone (crusts trimmed and cut into 1-inch cubes)
  • 8 large eggs
  • 1 12 cups whipping cream
  • 2 12 cups whole milk
  • 1 14 cups sugar
  • 12 teaspoon vanilla
  • 18 teaspoon salt
  • CINNAMON SYRUP

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 2 tablespoons whipping cream
  • 12 teaspoon cinnamon
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directions

  • BREAD PUDDING:

  • Lightly butter a 9x13 baking dish.
  • Arrange the cut bread cubes in prepared dish.
  • In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
  • Pour the custard over the bread crumbs and press to gently submerge.
  • Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
  • Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
  • Cool slightly.
  • Spoon into bowls, drizzle with warm syrup and serve.
  • CINNAMON SYRUP:

  • Combine the water and brown sugar in a heavy saucepan.
  • Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
  • Remove from the heat and whisk in the cream and cinnamon.
  • Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).

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Reviews

  1. I bought a panetonne after the holidays from TJ's (only $4.99!) and chose this bread pudding recipe to use it up. Am I glad I did! The bread pudding turned out beautifully with a rich custardy texture and just the right amount of sweetness. I was making this to freeze for individual breakfasts so unfortunately I didn't make the cinnamon syrup, but I'm betting it tastes heavenly! BTW, this freezes great - just defrost at room temperature and it's as good as new!
     
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RECIPE SUBMITTED BY

<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>
 
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