1/2 c whipping cream
1/2 c whole milk
3 T sugar
1/4 c amaretto liqueur
2 t cornstarch
1 (1-lb) loaf panettone bread, crusts trimmed, bread cut into 1" cubes
8 large eggs
1 1/2 c whipping cream
2 1/2 c whole milk
1 1/4 c sugar
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 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 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.
Time: 1.5 hours Serves: 8-10
I love this dish. It is a great use for stale or leftover panettone. The amaretto sauce is to die for. You could use the sauce with many other recipes. I make this for breakfast, but it could also be a dessert. Leftovers reheat well. The is a Giada De Laurentiis recipe and can be found at: