panettone bread pudding with amaretto sauce
 
recipe courtesy giada de laurentiis 
show: everyday italian 
 
recipe summary 
difficulty: easy 
prep time: 10 minutes 
inactive prep time: 30 minutes 
cook time: 50 minutes 
yield: 8 to 10 servings 
 
  sauce
1/2 cup  whipping cream
1/2 cup  whole milk
3 Tbsp  sugar
1/4 cup  amaretto liqueur
2 tsp  cornstarch
 
  bread pudding:
1   1pound loaf panettone bread, crusts trimmed, bread cut into 1-inch
  cubes
8 large  eggs
1-1/2 cup  whipping cream
2-1/2 cup  whole milk
1-1/4 cup  sugar
 
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 13 by 9 by 2-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. 
 
source: 
http://foodnetwork.com/food/recipes/recipe/0,1977,food_9936_29086,00.html 
 
 
-- 
 
(ID: 75140) Mirror: rec.food.recipes: Wed, Jan 5, 2005


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