CHIAVARI, Italy – I made a
big mistake this week. I’ve been talking a little too much about panettone, and
now I want some. I actually had the foolish idea that this year I was just not
going to buy panettone. I was going to resist. But then the shops and bakeries
started piling them up on the counters and . . . well as Mae West used to say, “I generally
avoid temptation unless I can't resist it.” I gave in.
Over the course of the
holidays I usually buy two or three panettone, some to eat, and at least one to
use for this super simple, but truly delicious bread pudding. Most of the
deliciousness comes directly from the rich and eggy panettone, and the pudding
bakes into an extra silky custard with a buttery golden brown top.
To make it even more
festive, I’ve added a recipe for an amaretto sauce to drizzle over the top.
PANETTONE BREAD PUDDING RECIPE
1 ½ pounds of
panettone bread, trim crust and cut or tear into chunky pieces
8 large eggs
1 ½ cups of whipping
(heavy) cream
2 ½ cups of whole
milk
1 ¼ cups sugar
1. Lightly grease a 13″ x
9″ baking sheet. Arrange the cut panettone in the dish.
2. In a large bowl, whisk
the eggs, cream, milk, and sugar to combine.
3. Pour this custard
mixture over the panettone pieces, using the back of a wooden spoon to press
the pieces into the liquid. It is important that they are totally submerged.
Allow the bread to soak for 30 minutes.
4. Preheat an oven to 350
degrees. Bake until the pudding puffs and it set in the center, about 45
minutes (depending on the size of the dish that you chose to use). Allow to
cool slightly.
5. Spoon the bread pudding
onto a plate and drizzle with warm amaretto sauce.
This recipe comes out best
if you use a shallow pan.
AMARETTO SAUCE RECIPE
1 cup whipping (heavy)
cream
1 cup whole milk
6 tablespoons sugar
1/2 cup amaretto liqueur
4 teaspoons cornstarch
1. Bring the cream, milk,
and sugar to a boil in a small saucepan over medium heat, stirring frequently
2. In a small bowl mix the
amaretto and cornstarch to combine and then whisk the into the cream mixture
NOTE: The sauce can be
made up to 3 days in advance and stored in an airtight container in the
refrigerator. Just pop it in the microwave for a couple of seconds, or warm
over low heat before serving.
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