Recipe by dojemi
A delicious recipe from Giada De Laurentiis. Prep time does not include the inactive prep time of 30 minutes to allow the bread cubes to sit.
Top Review by iluzen
I loved this recipe. I added a pinch of salt and a teaspoon of vanilla. I was out of whipping cream so I used all half and half and it worked out perfect. Tender and moist. I also dusted the top with slivered almonds before bakeing and it added a nice little crunch. Will be making every holiday.
- 1⁄2 cup whipping cream
- 1⁄2 cup whole milk
- 3 tablespoons sugar
- 1⁄4 cup amaretto liqueur
- 2 teaspoons cornstarch
- 1 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
Directions See How It's Made
- To make the sauce:
- Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
- In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
- Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
- Set aside and keep warm.
- (The amaretto sauce can be made 3 days ahead--cover and refrigerate--rewarm before serving).
- To make the bread pudding:
- Lightly butter a 13x9x2-inch baking dish.
- Arrange the bread cubes in the 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. (Recipe can be prepared up to this point 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 amaretto sauce, and serve.