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Bread Pudding (Panettone bread pudding with Amaretto Sauce) Recipe

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This recipe for Bread Pudding (Panettone bread pudding with Amaretto Sauce), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Orlando


Sauce Ingredients:
cup heavy cream
cup whole milk
3 tbs sugar
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
1 cups of heavy cream
2 cups whole milk
1 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 350
Bake pudding until it is puffed and set in the center, about 45 minutes.
Cool slightly
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

Personal Notes:
Personal Notes:
Mom went to a cooking class at Page One back in the day, with Chef Genine. This is their restaurant bread pudding recipe! It's always a hit! We have tried it with many other types of bread (challah, panettone) but white stale bread seems to work best :)




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