Christmas Dessert

I got a lot checked off my to-do list last night, thanks to the husband getting home early enough for me to run some errands. It's amazing how much I can accomplish all by myself, with no kids to load in and out of the car.

Today, I want to share with you one of our newer Christmas traditions.

For the last few years, I've made Giada De Laurentiis' Pannetone Bread Pudding for our Christmas dessert.

This photo does not even do it justice. It is amazing, and so easy. I'll mention to you that bread pudding doesn't really ever sound all that good to me, but I saw Giada make this on a show a few years back and was tempted to try it. It just tastes like Christmas to me. I don't think pudding is as good a word to describe it as perhaps custard. I mean, there are EIGHT eggs in it. And heavy cream.

Here's Giada's recipe. Make it. You won't regret it.

Note: you can find Panettone just about anywhere this time of year. I picked one up at Trader Joe's last week, but I think most grocery stores have them now.

(recipe from Food Network)

Panettone Bread Pudding with Cinnamon Syrup

Ingredients

Cinnamon Syrup:

• 1 cup water
• 1 cup (packed) dark brown sugar
• 2 tablespoons whipping cream
• 1/2 teaspoon ground cinnamon

Bread Pudding:

• Butter
• 1 (1-pound) loaf panettone bread, crusts trimmed, bread 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

To make the syrup:

Directions

Combine 1 cup of water and brown sugar in a heavy mediumsaucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

To make the bread pudding:

Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.

In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.

Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.