- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 tablespoons sugar
- 1/4 cup amaretto liqueur
- 2 teaspoons cornstarch
- 1 loaf panettone (1 pound), crusts trimmed, bread cut into 1-inch cubes
- 8 large eggs
- 1 1/2 cups heavy cream
- 2 1/2 cups whole milk
- 1 1/4 cups sugar
How to make this recipe
Bring the cream, milk and sugar to a boil in a small, heavy saucepan over moderate heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend, then whisk it into the cream mixture. Simmer over moderately low heat, stirring constantly, until the sauce thickens, about 2 minutes. Keep warm.
Lightly butter a 13-x 9-x 2-inch baking dish. Spread the panettone cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk and sugar to blend. Pour the custard over the panettone, and press the cubes gently to submerge them. Let stand for 30 minutes, occasionally pressing the panettone into the custard.
Preheat the oven to 350°. Bake the pudding until it is puffed and set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls and drizzle with the warm sauce.
The amaretto sauce can be refrigerated for up to 3 days and reheated.