Panettone bread pudding with Amaretto sauce
This is bread pudding with an Italian twist. Panettone is a sweet yeast bread that usually contains candied citron and/or raisins. It’s widely available at Christmas in Italian specialty stores such as Angela’s and the Italian Food Mart as well as groceries and elsewhere – Pecori found some this year at TJ Maxx! It makes fantastic bread pudding and killer French toast.
- 1/2 c. heavy cream
- 1/2 c. whole milk
- 3 T. sugar
- 2 tsp. cornstarch
- 1/4 c. Amaretto liqueur
For the bread pudding:
- 1 1/2 lb. loaf Pannetone, crusts removed if desired, cut into one-inch cubes
- 8 large eggs
- 1 1/2 c. whipping cream
- 2 1/2 c. whole milk
- 1 1/4 c. sugar
In a heavy small saucepan, bring the cream and milk to a boil. Mix the sugar and cornstarch in a small bowl, then stir in the Amaretto, mixing until smooth. Whisk the Amaretto mixture into the milk and cream, reduce the heat, and simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The sauce can also be made a few days ahead, then covered and refrigerated. Warm on low before serving.
Lightly butter a 13 x 9 x 2-inch baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk the eggs, cream, milk and sugar until the mixture is smooth and the sugar is dissolved. Pour the custard over the bread, and press the cubes gently to submerge. Let stand for at least 30 minutes, occasionally pressing the bread into the custard mixture. This can be prepared up to two hours ahead, covered and refrigerated.
Preheat the oven to 350. Bake until the pudding puffs and is just set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm Amaretto sauce, and serve. Serves 8-10.