PANETTONE BREAD PUDDING
1 Panettone Italian Sweet Bread, cut into 1-inch cubes
2 tablespoons unsalted butter, melted
5 cups heavy cream
3/4 cup light brown sugar
2 teaspoons pure vanilla extract
2 tablespoons Amaretto liqueur
1 orange, zest of grated
1/2 teaspoon sea salt
5 eggs, extra-large
5 egg yolks, extra-large
1/2 cup sliced blanched almonds
Confectioner’s sugar
Preheat oven to 350°.
On a couple of cookie sheets, place the Panettone cubes in a single layer and cook 10-15 minutes until lightly browned.
Pour the melted butter into a 9 x 13 inch pyrex dish, making sure sides are also buttered.
Place the browned cubes in the dish.
In a large bowl, whisk the cream, sugar, vanilla, Amaretto, orange zest, sea salt, eggs, and egg yolks until thoroughly mixed. Pour over the Panettone cubes, pressing down so the bread soaks up the liquid. Refrigerate up to 6 hours, occasionally pressing down on the bread.
Sprinkle the almonds on top. Place pyrex dish in a roasting pan with water halfway up the sides, carefully so that water does not get into pudding. Cover the large pan with tin foil, tenting it so it does not touch the pudding as it rises. Punch a few holes in the tin foil so steam can escape.
Bake 45 minutes. Remove foil. Bake 30-45 minutes longer, until the center is no longer jiggly. Remove from water bath. Sprinkle with confectioner’s sugar. Serve warm or at room temperature. Can be served with Amaretto Sauce or with ice cream. I actually prefer ice cream!
AMARETTO SAUCE
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup Amaretto liqueur
2 teaspoons cornstarch
In a small bowl, whisk the Amaretto and cornstarch until blended. In a saucepan over medium heat, bring the cream, milk, and sugar to a boil, stirring constantly. Pour the liqueur/cornstarch mixture into the saucepan and simmer over medium-low heat, still stirring constantly until the sauce thickens. This takes only about 2 minutes. Serve warm over bread pudding or make ahead and refrigerate up to 3 days. Warm before serving.
