Easy Panettone Bread Pudding with Amaretto Cream Sauce

This delicious, easy panettone bread pudding recipe is perfect for using up any leftover holiday panettone. It works with any flavor of panettone bread and is topped with a mouthwatering amaretto cream sauce.

Easy Panettone Bread Pudding Recipe

Bread pudding is a great — and easy — way to use up any leftover bread. And that includes panettone bread, the Italian sweet bread that’s popular to serve (and gift) for the holidays.

And even if you don’t think you’re a fan of this spongy bread, which is often studded with fruit, nuts and/or chocolate, I am pretty sure you’re going to love this bread pudding. Especially with a big drizzle of amaretto-spiked cream sauce.

How to Make Panettone Bread Pudding

This easy panettone bread pudding recipe is made by soaking about 2 cups of cubed panettone bread in a custard mixture made of milk, cream, eggs, and sugar. And then baking it up in a single baking dish or in individual ramekins until it’s golden brown.

You’ll need just 7 simple ingredients:

• PANETTONE BREAD: I used 2 cups (1 pound) of cubed lemon panettone bread for this recipe. But you can use any flavor you like!
• WHOLE MILK & CREAM: You’ll need both whole milk and whipping cream for the pudding and the sauce.
• SUGAR: The recipe calls for using white, granulated sugar in both the pudding and the sauce.
• EGGS: You’ll need 8 fresh eggs for the recipe.
• AMARETTO: The yummy sauce is made with this almond-flavored liqueur.
• CORNSTARCH: Use 2 teaspoons of cornstarch to help thicken the amaretto sauce.

Step-by-Step Recipe Instructions

Here’s how to make this delicious recipe in just a few easy steps!

• PREP: Lightly butter a 13 by 9 by 2-inch baking dish or individual ramekins. Arrange the bread cubes in the prepared dishes and set them aside.
• PREPARE: In a large bowl, whisk together the eggs, cream, milk, and sugar, and then pour this custard over the bread cubes. Lightly press the bread cubes to submerge them.
• REST: Let stand for at least 30 minutes and up to 2 hours, occasionally pressing the bread cubes into the custard mixture.
• BAKE: Preheat the oven to 350 degrees F. Bake until the bread pudding puffs up, starts to turn golden brown, and is set in the center, about 45 minutes. The time will be less if made in a ramekin.
• MAKE THE SAUCE: While the pudding is baking, make the sauce. Mix together the amaretto and cornstarch in a small bowl and set aside. Next, add the cream, milk, and sugar to a heavy, small saucepan and bring to a boil over medium heat, stirring frequently. Add in the amaretto mixture, and reduce the heat to a simmer. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
• COOL & SERVE: Cool slightly, drizzle with the warm amaretto sauce, and serve.

Bread Pudding Recipe Tips:

• BREAD FLAVORS: I used lemon panettone for this recipe. But you can use any flavor.
• BAKING DISHES: You can make this in a single 13 by 9 by 2-inch baking dish or in approximately 8 individual ramekins (like I did here). Note, though, that the ramekins will bake faster than the baking dish.
• MAKE-AHEAD: The bread pudding can be made several hours in advance. Cover and refrigerate until ready to serve. You can serve it warm, cool, or at room temperature. You can also make the sauce up to 3 days in advance. Store it covered in the refrigerator and then warm it before serving.

Love this Holiday Recipe? Try These Too!

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Easy Panettone Bread Pudding Recipe

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• Author: Laura | Growing Up Cali
• Total Time: 60-90 minutes
• Yield: 8–10 servings 1x

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Description

This delicious, easy-to-make panettone bread pudding recipe is perfect for using up any extra holiday panettone you may have! 

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Ingredients

Units USM Scale 1x2x3x

For the Bread Pudding:

• 2 cups panettone bread, crusts trimmed, bread cut into 1-inch cubes (about 1 pound)
• 8 large eggs
• 1 1/2 cups whipping cream
• 2 1/2 cups whole milk
• 1 1/4 cups sugar

For the Sauce:

• 1/2 cup whipping cream
• 1/2 cup whole milk
• 3 tablespoons sugar
• 1/4 cup amaretto liqueur
• 2 teaspoons cornstarch

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Instructions

For the Bread Pudding: 

1. PREP: Lightly butter a 13 by 9 by 2-inch baking dish or individual ramekins. Arrange the bread cubes in the prepared dishes and set them aside.
2. PREPARE: In a large bowl, whisk together the eggs, cream, milk, and sugar, and then pour this custard over the bread cubes. Lightly press the bread cubes to submerge them.
3. REST: Let stand for at least 30 minutes and up to 2 hours, occasionally pressing the bread cubes into the custard mixture. 
4. BAKE: Preheat the oven to 350 degrees F. Bake until the bread pudding puffs up, starts to turn golden brown, and is set in the center, about 45 minutes. The time will be less if made in a ramekin.
5. MAKE THE SAUCE: While the pudding is baking, make the sauce. Mix together the amaretto and cornstarch in a small bowl and set aside. Next, add the cream, milk, and sugar to a heavy, small saucepan and bring to a boil over medium heat, stirring frequently. Add in the amaretto mixture, and reduce the heat to a simmer. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Serve immediately or keep warm until ready to serve. This amaretto sauce can also be made up to 3 days ahead. Just cover and refrigerate and then rewarm before serving.
6. COOL & SERVE: Cool slightly, drizzle with the warm amaretto sauce, and serve. 

Notes

Make-Ahead: The bread pudding can be made several hours in advance. Cover and refrigerate until ready to serve. You can serve it warm, cool, or at room temperature. You can also make the sauce up to 3 days in advance. Store it covered in the refrigerator and then warm it before serving.

This recipe is adapted from one by Giada De Laurentiis.

• Prep Time: 40 minutes (with soaking)
• Cook Time: 30-50 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American