waste not... panettone bread pudding with amaretto cream sauce

You will have to tell me if you disagree, but I don't think I've ever met a moist panettone.


The one Big Brother brought home for Christmas was thisclosetonotdry. (As with all baked goods, the panettone is best eaten the day it is baked.) In previous years, I've sliced, toasted and buttered for a few days and then dumped the rest. In the spirit of wasting not, I found the best solution to use up the leftovers.

Make a bread pudding.

This bread pudding is extra-special because the panettone has a yummy yeasty, slightly sweetened flavor. Topping it with the amaretto cream sauce is a must- it elevates the bread pudding and the sauce is a cinch to make.

Panettone Bread Pudding with Amaretto Sauce
adapted from foodnetwork.com

For the sauce:
½ cup whipping cream
½ cup whole milk
3 tablespoons sugar
¼ cup amaretto liqueur
2 teaspoons cornstarch

For the bread pudding:
1 1-pound loaf panettone, crusts trimmed, loaf cut into 1-inch cubes
6 large eggs
1½ cups whipping cream
2½ cups whole milk
1 cups sugar
handful of chocolate chips

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. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding:
Lightly butter a 13x9x2-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.)

Preheat the oven to 350ºF. Bake until the pudding puffs and is set iin the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.