Panettone Bread Pudding With Amaretto Sauce

The scent of panettone always transports me back to my grandmother’s kitchen during the holidays. Nonna Emilia, with her flour-dusted apron and twinkling eyes, would always have a loaf on hand, its delicate sweetness perfuming the air. While we devoured slices plain, toasted, or dipped in coffee, her true mastery came alive when transforming leftover panettone into a decadent bread pudding. This recipe, inspired by her warmth and ingenuity, combines the comforting flavors of panettone with a luscious amaretto sauce, creating a dessert that’s both elegant and deeply satisfying.

Recipe Overview

• Prep Time: 45 minutes (includes 30 minutes inactive time)
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8-10
• Yield: 1 baking dish
• Dietary Type: Not Gluten-Free

Ingredients

For the Amaretto Sauce:

• 1/2 cup whipping cream
• 1/2 cup whole milk
• 3 tablespoons sugar
• 1/4 cup amaretto liqueur
• 2 teaspoons cornstarch

For the Bread Pudding:

• 1 loaf panettone bread, crusts trimmed, bread 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

Equipment Needed

• Heavy small saucepan
• Small bowl
• Whisk
• 13x9x2-inch baking dish
• Large bowl

Instructions

1. Begin by preparing the amaretto sauce. In a heavy small saucepan, combine the whipping cream, whole milk, and sugar. Bring the mixture to a boil over medium heat, stirring frequently to prevent scorching.
2. While the cream mixture heats, prepare the amaretto-cornstarch slurry. In a small bowl, whisk together the amaretto liqueur and cornstarch until smooth and fully blended. This step is crucial to prevent lumps from forming in the sauce.
3. Once the cream mixture is boiling, reduce the heat to medium-low. Whisk the amaretto-cornstarch slurry into the simmering cream mixture.
4. Continue to simmer the sauce over medium-low heat, stirring constantly, until it thickens. This should take approximately 2 minutes. The sauce should be thick enough to coat the back of a spoon.
5. Remove the saucepan from the heat and set the amaretto sauce aside, keeping it warm. If making ahead, the sauce can be stored in the refrigerator for up to 3 days. Be sure to rewarm it gently before serving.
6. Next, prepare the bread pudding. Lightly butter a 13x9x2-inch baking dish to prevent the bread pudding from sticking.
7. Arrange the panettone bread cubes evenly in the prepared baking dish. Ensure they are distributed in a single layer for even custard absorption.
8. In a large bowl, whisk together the eggs, whipping cream, whole milk, and sugar until well blended and slightly frothy. This mixture forms the custard base of the bread pudding.
9. Pour the custard evenly over the panettone bread cubes in the baking dish. Gently press the bread cubes down into the custard mixture to ensure they are fully submerged. This step is important for creating a moist and evenly textured bread pudding.
10. Let the bread pudding stand at room temperature for 30 minutes. During this time, occasionally press the bread cubes into the custard mixture to encourage maximum absorption. This resting period allows the panettone to soak up the custard, resulting in a richer and more flavorful dessert.
11. Preheat the oven to 350 degrees F (175 degrees C).
12. Bake the bread pudding in the preheated oven until it is puffed and set in the center. This should take approximately 45 minutes. To check for doneness, insert a knife into the center of the bread pudding; if it comes out clean, the pudding is ready. The top should be golden brown and slightly crisp.
13. Remove the bread pudding from the oven and let it cool slightly before serving.
14. To serve, spoon the warm panettone bread pudding into individual bowls. Drizzle generously with the warm amaretto sauce and serve immediately.

Expert Tips & Tricks

• For an extra layer of flavor, consider toasting the panettone bread cubes lightly before arranging them in the baking dish. This adds a subtle nutty flavor and prevents the bread pudding from becoming too soggy.
• If you prefer a richer custard, you can substitute half-and-half for the whole milk.
• To prevent the top of the bread pudding from browning too quickly, you can loosely tent it with aluminum foil during the last 15 minutes of baking.
• Don’t overbake the bread pudding! Overbaking can result in a dry and rubbery texture. The bread pudding is done when it is set in the center and slightly puffed.
• For a boozier bread pudding, add a tablespoon or two of amaretto liqueur to the custard mixture.
• Add some chocolate chips or dried fruit to the bread pudding for another layer of flavor.

Serving & Storage Suggestions

Serve the Panettone Bread Pudding warm, drizzled generously with the warm amaretto sauce. A dollop of whipped cream or a scoop of vanilla ice cream complements the flavors beautifully. The bread pudding is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or in a low oven until heated through. The amaretto sauce can also be stored separately in the refrigerator and reheated gently before serving. Storing the bread pudding at room temperature is not recommended due to the dairy content. Freezing is possible, but the texture of the bread pudding may change slightly upon thawing.

Nutritional Information

(Please note that this is an estimate and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	200mg	67%
Sodium	200mg	8%
Total Carbohydrate	50g	17%
Dietary Fiber	1g	4%
Sugars	30g	–
Protein	8g	16%

Variations & Substitutions

• For a dairy-free version, substitute almond milk or coconut milk for the whipping cream and whole milk. Use a dairy-free butter alternative for greasing the baking dish.
• Add different extracts, such as vanilla extract, almond extract, or orange extract, to the custard mixture for a customized flavor.
• Incorporate other liqueurs into the sauce, such as Grand Marnier or Frangelico, for unique flavor profiles.
• Experiment with different types of bread, such as challah or brioche, if you don’t have panettone on hand.

FAQs (Frequently Asked Questions)

Q: Can I make this bread pudding ahead of time?
A: Yes! You can prepare the bread pudding up to the point of baking, cover it, and refrigerate it for up to 2 hours. Add a few extra minutes to the baking time if baking from cold.

Q: Can I use a different type of liqueur in the sauce?
A: Absolutely! Feel free to experiment with other liqueurs like Grand Marnier or Frangelico to customize the flavor.

Q: My bread pudding is browning too quickly. What should I do?
A: Loosely tent the baking dish with aluminum foil during the last 15 minutes of baking to prevent excessive browning.

Q: Can I add fruit to the bread pudding?
A: Yes, you can! Consider adding dried cranberries, raisins, or chopped apples for added texture and flavor.

Q: What if I don’t have panettone bread?
A: You can substitute with other sweet breads like challah or brioche, though the flavor profile will be slightly different.

Final Thoughts

I wholeheartedly encourage you to try this Panettone Bread Pudding with Amaretto Sauce. It’s a delightful way to transform a holiday favorite into an unforgettable dessert. Whether you’re seeking a comforting treat for a cozy evening or a show-stopping finale for a special occasion, this recipe is sure to impress. Don’t hesitate to experiment with variations and share your creations. Happy baking!