Italy Panettone Bread Pudding With Amaretto Sauce Recipes

GIADA DE LAURENTIIS' PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• 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
• Re-warm 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 350 °F
• 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

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• 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 350 degrees F.
• 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.

PANETTONE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
• Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
• In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
• Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
• Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
• Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
• Cool 10 minutes before serving with sauce.
• For sauce: I always double this!
• Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
• ENJOY!

EASY BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Pudding:.
• Preheat oven to 350°.
• In a large bowl mix bread cubes and raisins so they are well dispersed.
• drizzle melted butter onto of bread and raisins.
• In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
• Add egg mixture to bread and fold until bread is well soaked.
• Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
• Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
• Sauce:.
• Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
• In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
• Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
• Sauce should be served warm. Sauce can be stored for up to 3 days ahead.