½ cup heavy cream
½ cup whole milk
3 tbs sugar
¼ cup amaretto liquor
2 tsp. cornstarch
Bread Pudding Ingredients
1 load of panettone (1 pound), crusts trimmed, bread cut into 1-inch cubes
**please note: you can use regular white bread...just leave it out ripped into cubes for awhile so it gets stale...you want it hard and stale
8 large eggs
1½ cups of heavy cream
2½ cups whole milk
1¼ cups sugar
Make the Sauce:
Bring the cream, milk, and sugar to a boil in a small, heavy saucepan over moderate heat, stirring frequently.
In a small bowl, mix the amaretto and cornstarch to blend, then whisk it into the cream mixture.
Simmer over moderately low heat, stirring constantly, until the sauce thickens, about 2 minutes (keep warm).
Make the bread pudding:
Lightly butter a 13 x 9 inich baking dish
Spread 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 panettone, and press the subes gently to submerge them.
Let sit and soak for 3o minutes, occassionally pressing the pannettone/bread into the custard.
Preheat oven to 350º
Bake pudding until it is puffed and set in the center, about 45 minutes.
Sppon the bread pudding into bowls and drizzle with the warm sauce!
*If you make the amaretto sauce ahead of time you can refigerate it up to 3 days