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Panettone Bread Pudding with Amaretto Sauce Recipe

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This recipe for Panettone Bread Pudding with Amaretto Sauce is from OUR PARISH GUMBO , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tbsp. sugar
1/4 cup amaretto liqueur
2 tsp. cornstarch

Bread Pudding
1 lb. 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:
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 two 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 13 by 9 by 2-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 over to 350ºF.

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.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
Prep. Time: 10 minutes, Inactive Prep Time: 30 minutes, Cooking time: 50 minutes

 

 

 

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