Panettone Bread Pudding with Amaretto Sauce

It is Panettone Season around the world, but luckily for me my local baker has one of the best.  I always enjoyed the different variations I brought back from Milano and Roma from local bakeries and now my enjoyment continues.  I do not suggest buying some unknown brands in neighborhood stores, they just do not do this beautiful bread justice.  (But if you do get one of “those” as a gift, do not despair.)   Make this luscious dessert that will please all.  And better yet visit www.stirthepots.com and get inspired, he will teach you how to make any and every bread you love or have ever thought of making.

Panettone Bread Pudding with Amaretto Sauce

Ingredients

For the Bread Pudding

• 1/2 lb. Panettone Bread (crusts trimmed, bread cut into 1″ pieces)
• 4 Lg. Eggs
• 3/4 C. Whipping Cream
• 1 1/4 C. Whole Milk
• 3/4 C. Sugar

Preparation

1. Lightly butter a 9×9 baking dish; arrange the bread in the prepared dish
2. Whisk the eggs, cream, milk and sugar to blend thoroughly; pour custard over the bread; press the bread gently to submerge
3. Let stand for 3o minutes, occasionally pressing the bread into the custard
4. Preheat oven to 350 degrees; bake until the pudding puff and is set in the center (approx. 45 min.)
5. Remove from oven when ready; cool slightly
6. Spoon the bread pudding into dessert bowls or glasses and drizzle with the warm Amaretto Sauce

For the Sauce

• 1/2 C. Whipping Cream
• 1/2 C. Whole Milk
• 3 T. Sugar
• 1/4 C. Amaretto Liqueur
• 2 t. Cornstarch

Preparation

1. Bring the cream, milk and sugar to a boil in small saucepan over medium heat; stirring frequently
2. Mix the Amaretto and cornstarch in a small bowl to blend; then whisk into the cream mixture
3. Simmer over medium to low heat until sauce thickens; stirring constantly (about 2 min)
4. Set aside and keep warm (may be made up to 3 days ahead; covered and refrigerated) Warm before serving

(Serves (4-8)

Recipe adapted from Betty Cheney