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Panettone Bread Pudding with Amaretto Sauce Recipe

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This recipe for Panettone Bread Pudding with Amaretto Sauce, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris & Dave Foote
Added: Wednesday, July 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 Tbs sugar
1/4 cup Amaretto Liqueur
2 tsp cornstarch

Bread Pudding:
1 (1 pound) loaf Panettone bread, crusts trimmed, bread cut into 1 inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Directions:
Directions:
Preheat oven to 350

To make the sauce: bring the cream, milk and sugar to a boin in heavy 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 med-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm.

To make the bread pudding: Lightly butter a 13x9x2 baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk eggs, cream, milk and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. Recipe can be made up to this point 2 hours ahead. Cover and refridgerate.

Bake until the pudding puffs and is set inthe center, about 45 minutes. Cool slightly. Spoon bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

The amaretto sauce can be made days ahead. Cover and refridgerate. Rewarm before serving.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
10 minutes plus (30 minutes inactive prep time)
Personal Notes:
Personal Notes:
This is awesome. I took the recipe from FoodTV. Everyday Italian made it last Christmas. Enjoy.

 

 

 

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