Panettone Bread Pudding

I made this for the first time at Christmas in 2005.  I have been making it every year since.  It is just too good to pass up, and it is now a tradition for us. 

I get excited when I start to see Panettone in the markets.  It means the holidays have arrived and we can start making the special food that means the holidays to each of us.

This has cream in the recipe, but don't freak out, this is no time to diet! We buy two panettones each year.  One is for the pudding and the other is for toast. Yes I said toast. In the few weeks prior to Christmas we make panettone toast, spread with a really good quality butter, add a nice cappicino, and it makes life worth living.

I prefer to use all organic dairy products in this recipe.

Bread Pudding:
1 (1 pound) loaf panettone bread, crusts trimmed, 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
1/4 tsp nutmeg, freshly ground

Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tbsp sugar
1/4 cup amaretto liqueur
2 tsp cornstarch

Preheat the oven to 350 degrees.

The make the sauce:  Bring the cream, milk, and sugar to a boil in a medium saucepan.  In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the milk mixture. Simmer over low heat until the sauce thickens, stirring constantly, about 2 minutes.  Set aside and keep warm.  The sauce can be made ahead and stored in the refrigerator. Rewarm before serving.

To make the bread pudding:  Lightly butter a 13 x 9 x 2 inch baking dish.  Trim and cut the bread into cubes and put into a large bowl.  In another bowl, whisk the eggs, cream, milk, sugar, and nutmeg to blend. Pour the custard over the bread cubes, and press cubes gently to submerge.  Let stand for 30 minutes, occasionally pressing the bread so every piece gets soaked.  Pour it all into the prepared baking dish. The recipe can be made ahead at this point, cover and refrigerate.

Bake until the pudding puffs and is set in the center, about 45 minutes.  Cool slightly.  Spoon pudding into bowls, drizzle with warm sauce and serve.

I have made this without the sauce and it is very good that way as well.  The sauce makes it a little more decedent and is nice if you are serving it to guests. 

 I have also added orange zest to the custard which is nice and goes with the flavors of the panattone.