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Cinnamon Panettone Bread Pudding by Raising Clovers - You are going to love this awesome cinnamon bread pudding! Panettone is the perfect ingredient to make this a special dish for breakfast or brunch. We make this every Christmas morning. It's great for guests, too. Hope you love it as much as we do.

Cinnamon Panettone Bread Pudding


  • Author: Kristi Clover
  • Yield: 8 servings 1x
  • Category: Brunch

Description

You are going to love this amazing bread pudding recipe. It is so delicious! I got the original recipe from Giada De Laurentiis. I tweaked it a bit to make it lighter and add a bit more flavor. I’m sure your family will love it as much as mine.


Ingredients

BREAD PUDDING:

  • 1 1/2 (1 pound) loaves of panettone bread, crusted trimmed off & cubed {So, buy two}
  • 10 eggs
  • 2 cups half & half
  • 3 cups 2% milk
  • 1 cup sugar (can be omitted)
  • 3/4 tsp. vanilla
  • 3/4 tsp. cinnamon {or I sometimes use 1 drops of a cinnamon essential oil}

CINNAMON SYRUP:

  • 1 cup water
  • 1 cup dark brown sugar, packed
  • 2 Tbsp. half & half
  • 1/2 tsp. cinnamon

Instructions

  1. Lightly butter the sides and bottom of a 9×13 baking dish.
  2. Carefully trim the crust off of both loaves.
  3. Cube 1 whole loaf and 1/2 of the other loaf into about 1-inch cubes.
  4. Evenly spread the bread cubes on the bottom of the 9×13 dish.
  5. In a large bowl, combine all the other bread pudding ingredients until eggs are whisked and ingredients blended well.
  6. Pour custard over the bread cubes.
  7. Press down gently on all the bread cubes to ensure they are all totally soaked and submerged in the mix.
  8. LET STAND FOR 30 MINUTES! {This portion can be done up to 2 hours ahead of time. Just cover it and refrigerate it until ready to bake.}
  9. Preheat the oven to 350 degrees F, and get started on the cinnamon syrup.
  10. After your bread cubes have soaked for 30 minutes (and you’ve snacked on the remaining loaf), bake your bread pudding for 60 minutes or until the bread pudding puffs up and is set in the middle. {It will be a bit wobbly still}
  11. Cool slightly, but serve warm!
  12. Serve bread pudding wedges to everyone with the cinnamon syrup drizzled over the top.
  13. Enjoy!!!

Cinnamon Syrup:

  1. Combine water and sugar in a medium saucepan. {NOT the half & half or cinnamon — wait until the end for these}.
  2. Bring to a boil over high heat while stirring to help dissolve the sugar.
  3. Once dissolved, boil for about 10 minutes or until your syrup has reduced to about 1 cup.
  4. Remove it from the heat and stir in the half & half and cinnamon.
  5. You’ll want to keep the syrup warm until you serve it. {You can also make the syrup one day ahead and just simply heat it up to serve}

Notes

I use more panettone than the original recipe calls for since we love the bread for snacking. Plus, there are not very many cubes after the crust has been trimmed. I think you’ll like the extra panettone in the recipe.

If you feel like going crazy, then know that Giada used heavy cream where I used half & half, and she used whole milk where I used 2%. Either way is awesome! This dish is so yummy that you can omit the sugar if you want.

I suggest putting your 9×13 pan on a bar pan {just in case your bread pudding decides to spill over}. It should be fine, but I’d hate to have it make a mess on you. 🙂

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