Panettone Bread Pudding with Amaretto Sauce
"This is a fabulous recipe from Giada De Laurentis. The bread pudding itself is already on this site, but with a different sauce. Her Food Network recipe page has both versions. I made this at Thanksgiving several years ago, and now my family demands I make it every year! I normally make a double batch and both sauces, so that even the abstainers can have a go at it. PREP TIME DOESN'T INCLUDE 30 MINUTE SOAK TIME."
Original is 9 servings
Ingredients
- AMARETTO SAUCE
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- BREAD PUDDING
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Nutritional
- Serving Size: 1 (225.7 g)
- Calories 401.4
- Total Fat - 17.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 251.7 mg
- Sodium - 202.6 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 0.1 g
- Sugars - 44.6 g
- Protein - 10.9 g
- Calcium - 160.1 mg
- Iron - 1.1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
To make the sauce
Step 1
Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
Step 2
In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
Step 3
Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm.
Step 4
(The amaretto sauce can be made 3 days ahead--cover and refrigerate--rewarm before serving).
To make the bread pudding
Step 5
Lightly butter a 13x9x2-inch baking dish. Arrange the bread cubes in the prepared dish.
Step 6
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.
Step 7
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.)
Step 8
Preheat the oven to 350 degrees F, then bake until the pudding puffs and is set in the center, about 45 minutes.
Step 9
Cool slightly.
Step 10
Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Tips
No special items needed.
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