Panettone Bread Pudding with Cinnamon Syrup

The scent of panettone baking always transports me back to my grandmother’s kitchen during the holidays. She’d painstakingly proof the dough for hours, coaxing it into that perfect, airy sweetness. While I’ve never quite mastered her panettone recipe, transforming leftover slices into a warm, comforting bread pudding, fragrant with cinnamon and vanilla, is a tradition I’ve wholeheartedly embraced and made my own. It’s a way to recapture that feeling of festive joy, one delicious bite at a time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8-10
• Yield: One 9×13 inch baking dish
• Dietary Type: Not specified

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

Equipment Needed

• 9×13 inch baking dish
• Large bowl
• Whisk
• Heavy saucepan

Instructions

1. Begin by preparing your baking dish. Lightly butter a 9×13 inch baking dish. This will prevent the bread pudding from sticking and ensure easy removal.
2. Next, arrange the cut panettone cubes evenly in the prepared baking dish. Try to distribute them in a single layer, allowing the custard to soak through effectively.
3. In a large bowl, whisk together the eggs, whipping cream, whole milk, and sugar until well combined. The mixture should be smooth and slightly frothy. This creates the custard base for your bread pudding.
4. Add the vanilla and salt to the custard mixture and whisk to incorporate. The vanilla enhances the sweetness, while the salt balances the flavors and brings out the richness of the other ingredients.
5. Pour the custard evenly over the panettone cubes in the baking dish. Use a spatula or your hands to gently press the bread cubes down into the custard, ensuring they are mostly submerged. This allows the bread to fully absorb the liquid, resulting in a moist and flavorful bread pudding.
6. Let stand for 30 minutes at room temperature. During this time, occasionally press the bread cubes into the custard mixture to further ensure even soaking. This step is crucial for achieving the desired texture. For a deeper flavor, you can prepare the bread pudding up to 2 hours ahead, cover it, and refrigerate it. Just remember to bring it to room temperature for about 30 minutes before baking.
7. Preheat your oven to 350°F (175°C).
8. Bake in the preheated oven until the pudding puffs up and is set in the center, about 45 minutes. To check for doneness, insert a knife into the center; it should come out clean or with just a few moist crumbs. If the top starts to brown too quickly, you can loosely tent it with foil.
9. Once baked, cool the bread pudding slightly before serving. This allows the custard to set a bit further.
10. Prepare the Cinnamon Syrup: While the bread pudding is baking, combine the water and dark brown sugar in a heavy saucepan.
11. Bring the mixture to a boil over high heat, stirring constantly until the sugar dissolves.
12. Continue boiling until the syrup reduces to 1 cup, about 10 minutes. This will concentrate the flavors and create a rich, syrupy consistency. Keep a close eye on it to prevent burning.
13. Remove the syrup from the heat and whisk in the whipping cream and cinnamon. The cream adds richness and smoothness, while the cinnamon complements the warm flavors of the panettone and brown sugar.
14. Keep the syrup warm until ready to serve. If you make it ahead of time, you can cool it, refrigerate it, and then re-warm it gently before serving.
15. To serve, spoon the warm bread pudding into bowls, drizzle generously with the warm cinnamon syrup, and enjoy!

Expert Tips & Tricks

• For an extra layer of flavor, toast the panettone cubes lightly in the oven before adding them to the baking dish. This will give the bread pudding a slightly crispier texture.
• If you don’t have dark brown sugar, you can substitute light brown sugar, but the flavor will be slightly less intense.
• Feel free to add other spices to the cinnamon syrup, such as nutmeg, cloves, or allspice, to customize the flavor to your liking.
• If you want a richer bread pudding, you can substitute half-and-half for some of the whole milk.
• For a boozy twist, add a tablespoon of rum or brandy to the custard mixture.

Serving & Storage Suggestions

Serve the Panettone Bread Pudding warm, drizzled generously with the warm cinnamon syrup. A dollop of whipped cream or a scoop of vanilla ice cream would also be a delightful addition.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The cinnamon syrup can also be stored in the refrigerator for up to a week. Reheat it gently before serving.

It is not recommended to freeze the bread pudding, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	511.9 kcal	N/A
Calories from Fat	228 g	45%
Total Fat	25.4 g	39%
Saturated Fat	14.1 g	70%
Cholesterol	285.4 mg	95%
Sodium	166.6 mg	6%
Total Carbohydrate	63.3 g	21%
Dietary Fiber	0.1 g	0%
Sugars	62.2 g	248%
Protein	9.7 g	19%

Variations & Substitutions

• Gluten-Free: Use a gluten-free panettone.
• Dairy-Free: Substitute almond milk or coconut milk for the whipping cream and whole milk. Use a dairy-free butter alternative for greasing the baking dish.
• Citrus Zest: Add orange or lemon zest to the custard mixture for a brighter flavor.
• Chocolate Chips: Stir in chocolate chips (dark, milk, or white) to the bread pudding before baking.
• Nuts: Add chopped nuts, such as almonds, walnuts, or pecans, to the bread pudding for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use day-old panettone for this recipe?
A: Absolutely! Day-old panettone is actually ideal, as it will soak up the custard more effectively.

Q: Can I make the bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to 2 hours ahead of time and store it in the refrigerator. Let it sit at room temperature for 30 minutes before baking.

Q: What if I don’t have whipping cream?
A: You can substitute half-and-half or whole milk for the whipping cream, but the bread pudding will be slightly less rich.

Q: Can I use a different type of bread?
A: While panettone is the star of this recipe, you can substitute challah or brioche bread if needed, but the flavor will be different.

Q: How do I prevent the top of the bread pudding from burning?
A: If the top starts to brown too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.

Final Thoughts

This Panettone Bread Pudding is more than just a recipe; it’s an invitation to create a moment of warmth and comfort. I hope you’ll gather your loved ones, bake this delightful dessert, and share in the joy of creating and savoring something truly special. Don’t hesitate to experiment with variations and substitutions to make it your own. And please, share your feedback and creations – I’d love to hear about your culinary adventures! Consider pairing this bread pudding with a cup of freshly brewed coffee or a glass of dessert wine for the perfect ending to a memorable meal.