Grandma Flo’s Panettone Pudding

Desserts

Prep & Cook Time

1hr 20min

INGREDIENTS

BREAD PUDDING
1 lb loaf Panattone bread
8 eggs
1 ½ cups whipping cream
2 ½ cups milk (whole)
1 ¼ cups sugar

AMARETTO SAUCE
½ cup whipping cream
½ cup milk (whole)
3 Tbsp sugar
¼ cup Amaretto liquor
2 tsp cornstarch

PREPARATION

AMARETTO SAUCE
Mix Amaretto and cornstarch to blend.

BREAD
Slice Panattone into 1 in. cubes.

COOKING

AMARETTO SAUCE
Bring the cream, milk and sugar to a boil, over medium heat; stir frequently. Whisk Amaretto mixture into the cream and simmer over low heat until the sauce thickens; stir constantly.

BREAD PUDDING
Lightly butter a 13in x 9in baking dish; arrange the bread. In a large bowl, whisk eggs, milk, cream and sugar to blend. Pour over the bread cubes; gently press the bread cubes to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes.

Bake at 350 degrees for 45 minutes or until pudding puffs and is set in center. Cool slightly and drizzle with warm Amaretto sauce

Notes: Recipe can be prepared up to 2 hours prior to baking. Amaretto sauce can be made 3 days ahead and refrigerated.