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Photo Credit: Elizabeth Newman

Panettone Bread Pudding With Amaretto Sauce

by Giada
Prep Time
10 minutes
Cook Time
50 minutes
Serves
8-10
Photo Credit: Elizabeth Newman

Panettone Bread Pudding With Amaretto Sauce

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If you’re lucky enough to have leftover panettone after Christmas, this is one of the most decadent ways to repurpose it into something really special. Whether you serve it for a special brunch or a deliciously rich dessert, this recipe is simple enough to let the flavor of the panettone itself really shine.

PS - if you make this with a Giadzy classic or chocolate panettone, one pound is roughly half of it!

Panettone Bread Pudding With Amaretto Sauce
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Panettone Bread Pudding With Amaretto Sauce

Rated 5.0 stars by 1 users

Category

Dessert

Prep Time

10 minutes

Cook Time

50 minutes

Author:

Giada De Laurentiis

Ingredients

    For The Bread Pudding:

  • 1 pound of panettone, 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
  • For The Sauce:

  • 1/2 cup whipping cream
  • 1/2 cup whole milk
  • 3 tablespoons sugar
  • 1/4 cup amaretto liqueur
  • 2 teaspoons cornstarch

Instructions

  1. 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. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
  2. Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes to an hour.
  3. Meanwhile, to make the sauce, ring 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. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
  4. When the bread pudding is out of the oven, allow it to cool slightly for about 10 to 15 minutes. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
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