Ingredients for Panettone Bread Pudding
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How to Make Panettone Bread Pudding
- Preheat oven to 350°F (175°C). Lightly butter a 9x13 inch baking dish.
- Cut leftover Panettone (from recipe #261437, or equivalent) into 1-inch cubes. Arrange the cubes in the prepared baking dish.
- In a large bowl, whisk together 4 large eggs, 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until well combined.
- Pour the custard mixture evenly over the Panettone cubes, gently pressing down to submerge them in the custard.
- Let the bread pudding stand for 30 minutes, occasionally pressing down on the bread to absorb the custard.
- Bake for 45-55 minutes, or until the pudding is puffed, golden brown, and set in the center. Insert a toothpick into the center; it should come out clean.
- Let the bread pudding cool slightly before serving.
- Meanwhile, prepare the cinnamon syrup: Combine ½ cup water and ½ cup packed light brown sugar in a heavy saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce heat to low and simmer for 10 minutes, or until the syrup reduces to about 1 cup. Remove from heat and whisk in ¼ cup heavy cream and 1 teaspoon ground cinnamon.
- Spoon the warm bread pudding into bowls. Drizzle generously with warm cinnamon syrup and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
248g
Fat
70g
Carbs
21g
