Panettone Bread Pudding with Amaretto Sauce
Serves 8 to 10 serving
I hope that everyone had a wonderful Christmas. Now, run out and get that panettone so that you can make this for your special New Year Day breakfast or brunch. Don’t start the year out counting the calories—give yourself the first day of the year permission to make this delectable dish for you and everyone else to enjoy. Then go on your diet. Happy, Joyous and Healthy New Year to one and all.
- 1 pound loaf panettone bread,( crusts trimmed if you wish however I don’t do that), bread cut into 1-inch cubes.
- 8 eggs
- 1 ½ C. whipping cream
- 2 ½ C. whole milk
- 1 ¼ C. sugar
Directions for Bread Pudding:
- Preheat oven to 350 degrees
- 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.
- Cover and refrigerate for at least 2 hours up to overnight.
- After 2 or more hours, remove dish from frig. and bring up to room temp.
- Bake until the pudding puffs and is set in the center, about 45 minutes. (Remember we are at altitude so possibly a bit longer.) Cool slightly.
Ingredients for Amaretto Sauce:
- ½ cup whipping cream
- ½ cup whole milk
- 3 tablespoons sugar
- ¼ cup amaretto or some sort of coffee liqueur
- 2 teaspoons cornstarch
Directions for the Amaretto 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.
- This sauce can be made 3 days ahead. Cover and refrigerate and re-warm before serving.
Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, serve, and don’t plan for any left-overs.
For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help @ 721-3551.
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.