Panettone Bread Pudding

Try cooking panettone bread pudding for a holiday brunch. Panettone from Italy with candied orange or lemon peels is what to look for. I claim Panettone bread pudding as my new holiday tradition.


6 eggs
1/4 cup sugar
5 cups milk
126.4 ounce panettone
1 tablespoon vanilla


1 tablespoon cinnamon
1/4 cup sugar
1/4 cup powdered sugar

Heat oven to 350° F. Place rack in the center of the oven.

Cut panettone into 2-inch strips. Place one layer of panettone in a 9 x 13 inch glass baking dish. Save the extra pieces for toast.

Whisk the eggs, add sugar and whisk until well combined. Add the milk and vanilla. Whisk.
Pour over the panettone and let rest until the bread has absorbed the liquid ingredients,
about 10 minutes.

Bake for 40 minutes. Mix the cinnamon and sugar topping. Sprinkle over the top of the panettone.
Bake for another 20 minutes. The bread pudding will pull away from the sides of the baking pan. Place a toothpick in the center of the pudding, it will be done if it comes out clean.

Sprinkle with powdered sugar.