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Prep 10 mins
Cook 50 mins
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.
- 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.
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.
Very good bread pudding with an interesting flavor from the fruit in the panettone. I did have to cook longer, about 1 hour. Served it with Kittencal's Vanilla butter sauce.
I also made this bread pudding last Christmas(twice). It will be on one of my holiday menus for years to come.