Monday, December 19, 2011

Panettone Bread Pudding with Cinammon Syrup

When I made this dessert about 4 years ago I didn't like bread pudding and I had no idea what panettone was.  Given those facts, it is kind of amazing that I even decided to make this dish.  But I am so glad that I did. 

This dessert is so simple to put together and it is a hit at parties.  The first year I made it, I think I made it about 6 times!  Brought it into work, brought it to my mom's for Christmas, gave one as a gift . . . .
This year I made it for our holiday block party.  Again- rave reviews.

So if you are looking for something to bring as a dessert, or even something for a brunch - this is it.  And if you don't know what panettone is (I didn't) - it is an Italian fruit cake that is typically sold at grocery stores this time of year.  Usually in a big, square, colorful box.  Sometimes in the produce section, or the seasonal section.  Or, if you shop in my grocery store - in the meat section (wha??). 

Panettone Bread Pudding
from Giada De Laurentiis

Cinnamon Syrup:

  • 1 cup water
  • 1 cup (packed) dark brown sugar
  • 2 tablespoons whipping cream
  • 1/2 teaspoon ground cinnamon

Bread Pudding:

  • 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


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.

A few notes:  I can only find 2 lb breads.  That is okay!  Use about 2/3rds of one bread to make the pudding, and save the remainder for french toast, or even just regular toast.  So yummy!  Also, I don't go crazy cutting off the "crust".  I just cut off the bottom "crust" and anywhere else that looks a little over-done!

P.S. Don't forget to check out Love Deliveries on Etsy and get 15% off when you enter the code ACTFASTCHEF during the month of December!

I'm linking to Centsational Girl's Cookie linky party and


  1. I know this is random, but I always see those penettones at T.J. Maxx this time of year. LOL!

  2. Love this recipe! My SIL made it 2 years ago and it was delicious! Thanks for sharing the recipe, I'll Pin it :)

  3. Okay this looks absolutely yummy, love it!

  4. this looks fantastic. my mom loves bread pudding, i'll have to make this for her!

  5. This looks absolutely amazing! Of course, Bread Pudding, anything wins our heart.
    ~Chris Ann & Kristin

  6. Looks delish! I make Paula Dean's bread pudding made with glazed donuts - yummy!


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