Panettone Bread Pudding

Panettone Bread Pudding, Image courtesy of Through Our Harvest
Panettone Bread Pudding, Image courtesy of Through Our Harvest

Submitted by Camy Vitullo, FAM Docent

Share the Wonder Recipe: Let’s Make Panettone Bread Pudding!

Bread Pudding

Butter for baking dish

One, 1 pound loaf panettone bread, crusts trimmed, cut in to 1 inch cubes

8 large eggs

1-½ cups heavy cream

2-½ cups whole milk

1-¼ cups sugar


½ cup heavy cream

½ cup whole milk

3 TBS sugar

¼ cup Amaretto liqueur

2 teaspoons cornstarch

To make the sauce

Bring the cream, milk, and sugar to a boil in a small, heavy saucepan over medium heat, sirring frequently. In a small bowl, mix the amaretto and conrnstarch to blend, then whisk it into the cream mixture. Simmer over medium-low heat, stirring constantly, until the sauce thickens, about 2 minutes. Keep warm or refrigerate up to 3 days and reheat. 

To make the bread pudding:

Lightly butter a 13 x 9 x 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.

Preheat the oven to 350 degrees F. Bake he pudding unit it puffs and is set in the center about 45 minutes. Cool slightly. Spoon the bread pudding into bowls and drizzle with the warm sauce.

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