- 1/2 cup whipping cream
- 1/2 cup whole milk
- 3 tbsp granulated sugar
- 1/4 cup amaretto liqueur (or any liqueur of your choice)
- 2 tsp cornstarch
- 1-1 lb loaf Virginia Panettone, cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups whole milk
- 1 cup granulated sugar
- To make the sauce: In a small heavy saucepan over medium heat, combine whipping cream, whole milk and sugar. Stir frequently to dissolve the sugar.
- In a small measure, whisk together liqueur and cornstarch, then whisk into the cream mixture. Simmer over medium-low heat until sauce thickens, stirring constantly. Set aside and keep warm. (Make Ahead: The Amaretto Sauce can be made up to 3 days ahead. Cover and refrigerate. Rewarm before serving.)
- To make Bread Pudding: Lightly butter a 9 x 13-inch baking dish. Arrange the panettone bread cubes in the prepared baking dish.
- In a large bowl, whisk the eggs, cream, milk and sugar together to blend. Pour over the bread cubes and press the bread cubes gently to submerge. Let stand at least 30 minutes or cover and refrigerate up to 24 hours ahead.
- Preheat oven to 350 F. Bake uncovered in preheated oven for about 45 minutes until puffed and golden. Cool slightly. Spoon into serving bowls and drizzle with Amaretto Sauce.
Makes 8 servings
Tips For Using Panettone
Panettone are one of the most popular gifts to give in Italy. No one shows up at someone's house without a panettone as a hostess gift and it's quite common to end up with four or five extra. But what to do with them if they are unfamiliar to you.
Toast It: For a sweet post-Christmas treat, slice off a piece and warm it in the oven. You'll be surprised at how much the flavour and texture changes. Spread a little soft butter and your favourite jam or sweet spread.
Layer It: Britain meets Italy....Be creative and make a trifle. Cut the panettone into thin slices and spread them with mascarpone cheese and fresh fruit. Stack in a tall, clear trifle bowl or individual glasses and you'll have an impressive dessert in no time.
Crouton It: Classic panettone with candied orange and raisins makes an excellent salad topping. Cut panettone into small cubes and toast on a baking sheet in the oven until slightly crunchy. Add to mixed greens and dress with an extra-virgin olive oil and citrus-based dressing.
French Toast It: This method may be French but the Italians won't hold it against you. Cut panettone into thick 1-inch slices and dip into egg-milk mixture, soaking each piece before placing on a hot, buttered skillet. Cook until golden brown on each side. Serve with maple syrup or powdered sugar.