Cinnamon Panettone Bread Pudding

home + family recipe Dec 30, 2015
Cinnamon Panettone Bread Pudding

Cinnamon Panettone Bread Pudding

Are you ready for some crazy deliciousness? My family just loves this recipe. This bread pudding is our traditional Christmas morning dish! Christmas season is usually when you can find Panettone stocked on almost every shelf. However, many stores carry it year round. When ever I see it, I stock up. I obviously use Panettone in this recipe, but it also makes amazing french toast, too. I've done that when I'm too lazy to let this recipe soak for the 30 minutes it's supposed to soak. Ha!

The Italians really got it right with this wonderful, fruity bread. It vaguely reminds me of what fruit cake should taste like. It has lots of fruity pieces in it. The raisins and orange zest are my favorite flavors that stand out. It's so good.

As for this wonderful bread pudding, I originally got this recipe from the ever-amazing Giada De Laurentiis from the Food Network. I love her recipes. Many of Giada's recipes take a bit longer than this mom of 5 can manage on a day-to-day basis. However, when I saw this amazing bread pudding put together I knew I had to try it. It puffs up so beautifully!

I hope you enjoy my slight twist on her recipe. I've made this dish a bit “lighter” than her dish. I'll make a few notes on the recipe in case you feel like going for it in the indulgence department. This is the recipe I used this past Christmas morning and everyone just raved about it.

Enjoy! Let me know if you try it!

Cinnamon Panettone Bread Pudding

Yield: 8 servings  Category: Brunch


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.


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


  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}


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.

Like great recipes like this that are quick to make for your hungry crew? Check out my other recipes here on my blog or visit my Pinterest Page.

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