Panettone Bread Pudding

Name: Panettone Bread Pudding
Ingredients: BREAD PUDDING; 1 (1 lb) panettone (crusts trimmed and 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; 1/2 teaspoon vanilla; 1/8 teaspoon salt; CINNAMON SYRUP; 1 cup water; 1 cup packed dark brown sugar; 2 tablespoons whipping cream; 1/2 teaspoon cinnamon

13 ingredients

14 steps

Ingredients

BREAD PUDDING
1 (1 lb) panettone (crusts trimmed and 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
1/2 teaspoon vanilla
1/8 teaspoon salt
CINNAMON SYRUP
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon cinnamon

Directions

1

BREAD PUDDING:
2

Lightly butter a 9x13 baking dish.
3

Arrange the cut bread cubes in prepared dish.
4

In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
5

Pour the custard over the bread crumbs and press to gently submerge.
6

Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
7

Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
8

Cool slightly.
9

Spoon into bowls, drizzle with warm syrup and serve.
10

CINNAMON SYRUP:
11

Combine the water and brown sugar in a heavy saucepan.
12

Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
13

Remove from the heat and whisk in the cream and cinnamon.
14

Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).