Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Southern Comfort

Rated: 5 stars out of 5Rate itRead users' reviews (215)

RECIPE
COMMENTS & REVIEWS(215)

Cook Time:
50 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 10 min
Inactive Prep: 30 min
Cook: 50 min
Total:: 1 hr 30 min

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Ingredients

Sauce:

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch

Bread Pudding:

1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Directions

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.

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Comments & Reviews

recipe Panettone Bread Pudding with Amaretto Sauce
Regina Peabody, MA 10-09-2009
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WOW!!!!!!
Rated: 5 stars out of 5

Just made this recipe this morning. It is delicious. I used a panettone that was 26oz (750gm) I was hesitant about using... all of the liquid so I did not use all of it. I followed the directions exactly but I discarded 1 1/2 cups of liquid because I did not want it to come out soupy and I also cut down on the baking time about 7 minutes because i used convection. The results were perfect. Not too eggy, it puffed up beautiful and be sure to leave the crust on because it gives it a beautiful color. Please make the cinnamon sauce, it makes the whole recipe. I drizzeled it over the whole dish the minute it came out of the oven. YOU WON"T BELIEVE HOW DELICIOUS. Good for you Giada-IT'S THE BEST I EVER HAD!!!!Read more
recipe Panettone Bread Pudding with Amaretto Sauce
michelle Port Orange, FL 03-27-2009
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Never Liked Panettone until...
Rated: 5 stars out of 5

I learned to cook in Italy, love most all things Italian -except- panettone! It's too dry for me, but this bread pudding... makes it wonderfully moist and incredibly flavorful! Plus it's really easy to boot! Brava Giada!Read more
recipe Panettone Bread Pudding with Amaretto Sauce
Rebecca Murrieta, CA 03-15-2009
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Yummy and Easy
Rated: 5 stars out of 5

I never really cared for bread pudding until I tried this recipe. It is now a recipe I use for Christmas and I also am... making it today, just because I bought extra Panettone. The Amaretto sauce is heavenly. Thanks Giada for another great recipeRead more
recipe Panettone Bread Pudding with Amaretto Sauce
LOUISE Staten Island, NY 02-28-2009
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Giada's Panettone Bread Pudding
Rated: 5 stars out of 5

Giada's Panettone Bread Pudding is the best ever--I have never liked bread pudding until I saw her do this one, and it... intrigued me enough to try it since I already had a cran-berry panettone. I was hooked. My panettone was l lb.-l0 and 1/2 oz. so all I did was add a little more to the liquids and used the 8 eggs. However, I used only 1 cup of sugar in the bread pudding. Sensational--it is now my all-time favorite. FIVE STARS from me.Read more
recipe Panettone Bread Pudding with Amaretto Sauce
ROSARIO Galveston, TX 02-12-2009
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A Christmas Tradition
Rated: 5 stars out of 5

It's a fabulous dessert and everything turns out perfect in my opinion without having to change the recipe. Who wouldn't love... the amaretto the sauce brings to the pudding? Using panettone is a practical way to bring candied fruit to your bread pudding. It's become a part of my Christmas tradition since I saw the show a few years ago and I buy extra panettone so I can still enjoy it in the spring. Other recipe I recommend highly: Tilapia in Lemon and Parsley Vinaigrette Next one I plan to try: Lemon Hazelnut TiramisuRead more
recipe Panettone Bread Pudding with Amaretto Sauce
Amanda Strongsville, OH 01-10-2009
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Scrumptious!
Rated: 5 stars out of 5

Since going to school in the south and learning the joys of bread pudding, I've been meaning to make some for my parents in... Ohio (who've never tried it) and finally got around to it over break. They loved it, and it was so easy for me to make. I did alter the recipe after reading previous comments. I used 2 lb. of paska bread with raisins in it and left the crust on. For the sauce, I used nonfat milk instead of whole, cooking it a little longer than suggested. For the bread pudding, I used 7 instead of 8 eggs, and 2c. nonfat milk and 1/2 c. egg nog for the whole milk. I'm looking forward to making this again, and trying new ingredients/flavors. Thank you Giada for a wonderful recipe that's so delicious and easy to experiment and have fun with! Read more