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Panettone Bread Pudding with Amaretto Sauce
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| SAUCE: | |
| 1/2 Cup | Whipping Cream |
| 1/2 Cup | Whole Milk |
| 3 TBSP | Sugar |
| 1/4 Cup | Amaretto Liqueur |
| 2 Tsp. | cornstarch |
| BBREAD PUDDING: | |
| 1 (1-pound) | Panettone 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 |
To make 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 than 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. Reward before serving.
To make bread pudding: Lightly butter a 13 X 9 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 cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into custard mixture. ( Receipe can be made to this point 2 hours ahead, cover and refrigerate).
Preheat oven to 350 degree F.
Bake until pudding puffs and is set in center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls drizzle warm amaretto sauce and serve.
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