Panettone Bread Pudding

Nothing quite says “winter holiday” like a fragrant, citrus-y, dried fruit-filled loaf of Panettone. I always grab a loaf of the buttery brioche-like bread from the supermarket during the holiday season. And since I can’t leave good enough alone, I decided to make bread pudding out of it! But this isn’t any ordinary bread pudding–it’s sweetened with Pure Maple Syrup from Canada, making the flavor extra rich and extra delicious!

Pure Maple Syrup from Canada is no ordinary sweetener. It’s derived from the Maple Tree’s sap in a manner that’s an amazing process: In springtime, when the nights are below freezing, water from the soil is absorbed into the maple tree. During the day, warmer temperatures of about 40 degrees Fahrenheit create pressure that pushes the water back down to the bottom of the tree, making it easy to collect the precious maple sap. The sap is gathered over 4-6 weeks, usually between early March and late April.

And this specially-harvested nectar has a rich, complex flavor that makes this bread pudding super exciting. The recipe itself is quite simple to prepare. A rare bit of baker’s luck where the effort is low and the rewards are high. Learn more about Pure Maple Syrup from Canada here. Make your holiday brunch festive and bright with this bread pudding (that doubles as baked french toast!)

Panettone Bread Pudding Recipe

Serves 8

1 pound panettone, cut into 1-inch cubes
3 large eggs
½ cup Pure Maple Syrup from Canada
1 teaspoon vanilla extract
½ teaspoon salt
1 cup whole or reduced fat milk; or almond, oat, or soy
1 cup heavy cream 

1. Preheat the oven to 350 F. and place a rack in the center of the oven.

2. In a 9×9 or 9×13-inch baking pan, smear softened butter or spray with oil on the bottom and the sides.

3. Place the cubes of panettone in the baking pan.

4. In a large bowl, whisk the eggs, maple syrup, vanilla and salt until combined. Whisk in the milk and heavy cream until combined.

5. Pour the liquid over the cubes of panettone bread in an even layer. Press down cubes of bread as needed to submerge them in the liquid. 

6. Transfer to the oven and bake until set, 40-55 minutes. Remove from the oven and place on a cooling rack to cool slightly before serving.

This can be stored in the refrigerator, covered, for up to three days (though I doubt there will be many leftovers!)

This post has been generously sponsored by Pure Maple From Canada.