Panettone Bread Pudding with Amaretto Sauce
Panettone is an ancient sweet bread dating back to medieval times . It’s birthplace is thought to be Milan and the people of Milan take great pride in preparing this special bread during the Christmas holiday season. It is enriched with eggs, sugar, raisins and candied fruit and wrapped beautifully in bright red or gold boxes for gift giving. It’s classic dome shape is achieved by allowing the dough to rise three times, giving it a light airy texture.
This sweet bread has become very popular and served all over the world. We enjoy it toasted with honey butter and it is particularly delicious when made into french toast on Christmas morning. It can be found in Italian specialty or gourmet stores during the Christmas season or on Amazon.com anytime of year. I used a 2lb loaf.
This year we wanted to make a special dessert to mark the arrival of our new baby granddaughter….so we made this rich delicious Panettone bread pudding and topped it with a warm luscious amaretto sauce… Oh My!!
What a heartwarming and comforting dessert …and the sauce was so velvety and sweet….It just melted in your mouth…Each bite was a little bit of heaven… Here is the recipe..adapted from Giada de laurentiis “Everyday Italian TV show. I reduced sugar in the custard from 1-1/4 cups to 1 cup.
- 1 2 lb loaf panettone bread, cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 cup sugar
- Amaretto Sauce
- 1/2 cup whipping cream
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 cup amaretto liqueur or almond extract
- 2 teaspoons cornstarch
- To make the bread pudding:
- Lightly butter a 9x 13in 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 and soak for 15 min., occasionally pressing the bread cubes into the custard mixture. ( Can be baked after soaking for 20 min. or you can cover and refrigerate for up to 2 hrs ahead of baking.)
- 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
- To Make 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. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving. Serves 8-10
Enjoy Mi Amici…anytime of year!
Kathleen Barbato….3 Italian Sisters♥
