Description
This delicious, easy-to-make panettone bread pudding recipe is perfect for using up any extra holiday panettone you may have!
Ingredients
Units
Scale
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
Instructions
For the Bread Pudding:
- 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. 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.
- 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