Panettone Bread Pudding With Amaretto Sauce

Recipe by dojemi
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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • Sauce
  • 12
    cup whipping cream
  • 12
    cup whole milk
  • 3
    tablespoons sugar
  • 2
    teaspoons cornstarch
  • Bread Pudding
  • 1
    loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
  • 8
    large eggs
  • 1 12
    cups whipping cream
  • 2 12
    cups whole milk
  • 1 14
    cups sugar
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DIRECTIONS

  • 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.
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