Panettone Bread Pudding
Created by MimiMaine on January 12, 2012
- Servings: 8
- Prep Time: 25m
- Cook Time: 45m
- Recipe #4016
Ingredients
- Bread Pudding:
- 1 pound Panettone (crusts trimmed and cut into 1-inch pieces)
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 1/4 cups white sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- Simple Cinnamon Syrup:
- 1 cup water
- 1 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
How to Make
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Step 1: BREAD PUDDING: Lightly butter a 9x13 baking dish and in it, arrange the cubes of cut bread.
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Step 2: In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt
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Step 3: Pour the custard over the bread cubes and press to gently submerge; let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead, covered and refrigerated.
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Step 4: Bake in a 350 oven till the pudding puffs and is set in the center--about 45 minutes; cool slighly and then spoon into bowls and serve.
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Step 5: SIMPLE CINNAMON SYRUP: Combine water and brown sugar in a heavy saucepan; boil over high heat stirring till the sugar is dissolved; continue boiling till it reduces to 1 cup which will be about 10 minutes.
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Step 6: Remove from heat and whisk in cream and cinnamon; keep warm till ready to serve. It may be made ahead and kept in refrigerator but warm it up before serving.
Nutritional Facts
- Serving Size: 1 (208.7 g)
- Calories 354.1
- Total Fat - 15.6 g
- Saturated Fat - 8.1 g
- Cholesterol - 242.5 mg
- Sodium - 275.1 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 1.5 g
- Sugars - 31.7 g
- Protein - 8.9 g
- Calcium - 101.5 mg
- Iron - 1.2 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg