This Easy Bread Pudding is made with Panettone. With the holiday season just around the corner what better way to celebrate then with this easy breakfast or brunch idea. Make with your favorite panettone, it will be loved by all!
Pre-heat oven to 350F/180C. With the 1 tablespoon of butter spread on the 9 inch/23cm baking dish.
TOPPING
In a small bowl whisk together the brown sugar and flour add the butter and combine to form coarse crumb, stir in chocolate chips. Set aside.
In a medium bowl whisk together the eggs, milk, syrup, brown sugar and cinnamon. Add the cut up Panettone and gently combine. Pour into prepared baking dish top with crumb topping and bake for approximately 40-45 minutes (if the top starts to brown too much cover with foil and continue baking). Drizzle with maple syrup before serving. Enjoy!
Notes
What makes it particularly wonderful is that you can prepare it the night before and simply pop it in the oven in the morning, allowing you to enjoy a hassle-free and delicious breakfast with minimal effort.Since this chocolate bread pudding recipe has both dairy and eggs, it is best to store leftovers in an airtight container in the refrigerator for a few days. Reheat for 30 – 60 seconds in the microwave or in a low oven for about 10-15 minutes so your chocolate chips get melty again!