Zutaten für Panettone Bread Pudding With Amaretto Sauce
- Whipping Cream
- Whole Milk
- 1/2 cup granulated sugar
- Amaretto Liqueur
- 1 tablespoon cornstarch
- Bread
- 2 large eggs
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Zubereitung von Panettone Bread Pudding With Amaretto Sauce
- **Make the Amaretto Sauce:**
- In a small saucepan, combine 1 cup heavy cream, 1/2 cup whole milk, and 1/2 cup granulated sugar.
- Bring to a simmer over medium heat, stirring constantly until sugar dissolves.
- In a small bowl, whisk together 1/4 cup Amaretto and 1 tablespoon cornstarch until smooth.
- Gradually whisk the Amaretto mixture into the simmering cream mixture.
- Reduce heat to low and simmer, stirring constantly, until the sauce thickens (about 2 minutes).
- Set aside and keep warm.
- **Make the Bread Pudding:**
- Preheat oven to 350°F (175°C).
- Lightly butter a 13x9x2-inch baking dish.
- Arrange 6 cups of cubed day-old Panettone in the prepared dish.
- In a large bowl, whisk together 2 large eggs, 1/2 cup whole milk, and 1/4 cup granulated sugar.
- Pour the egg mixture evenly over the panettone cubes, gently pressing down to submerge the bread.
- Let stand for 30 minutes, occasionally pressing down on the bread to ensure even absorption of the custard.
- Bake for 45-50 minutes, or until the pudding is puffed and set in the center and a toothpick inserted comes out clean.
- Let cool slightly before serving.
- Spoon the bread pudding into bowls, drizzle generously with the warm amaretto sauce, and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
171g
Fat
86g
Carbs
22g
