Post by Mark on Aug 2, 2017 19:27:47 GMT
Adapted from foodnetwork
This is a great dessert for the Christmas/New Year's holiday period. I've been eating some I made for the past few days and it is a fantastic dessert!
Ingredients
Sauce:
- 1/2 cup whipping cream
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 cup amaretto liqueur
- 2 teaspoons 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
To make the sauce:
- Bring the cream, milk, and sugar to a boil in a heavy small 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 medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
- Set aside and keep warm.
Note - The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.
To make the bread pudding:
- Lightly butter a 13 by 9 by 2-inch baking dish.
- Arrange 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 bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
Note - Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to350 °F (175°C).
- Bake until the pudding puffs and is set in the center, about 45 minutes.
- Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.