Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10

Pannetone is an Italian sweet bread with dried fruit, similar to Easter cake, but baked in Italy for the Christmas holidays. After Christmas, the leftover pannetone, slightly stale, is used to make various bread puddings. This recipe features one such pudding, in which pieces of pannetone are filled with a cream made from eggs, cream, milk, and sugar, soaked, and baked in the oven. The highlight of this dessert is the Amaretto sauce, which perfectly complements the dessert with its exquisite almond flavor and aroma.

Ingredients:

Bread pudding

• 1 loaf (450 g) pannetone, cut off the crusts, cut the bread into 2.5 cm cubes.
• 8 large eggs
• 1.5 cups whipping cream
• 2.5 cups whole milk
• 1 and 1/4 cups sugar

Sauce

• 0.5 cup whipping cream
• 0.5 cups whole milk
• 3 tablespoons of sugar
• 1/4 tbsp. amaretto liqueur
• 2 tsp cornstarch

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cupcake, Amaretto liqueur, eggs, cream, milk

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Preparation:

Step 1
• Prepare the Ameretto sauceIn a small heavy-bottomed saucepan, bring the cream, milk, and sugar to a boil over medium heat, stirring frequently. In a small bowl, combine the amaretto and cornstarch, then whisk into the cream mixture. Cook over medium heat until the sauce thickens, stirring constantly, about 2 minutes. Then remove from the heat and keep warm. Amaretto sauce can be made up to 3 days in advance, covered, and refrigerated. Reheat before serving..
Step 2
• Make bread puddingGrease a 22 x 32 x 5 cm (8.5 x 13.5 x 2 in) pan with a thin layer of butter. Arrange the bread cubes in the bottom of the prepared pan. In a large bowl, whisk together the eggs, cream, milk, and sugar. Pour the cream over the panettone cubes and gently press them down to completely submerge them. Let rest for 30 minutes, periodically pressing the bread into the cream (at this point, the pudding can be covered and refrigerated for 2 hours).
Step 3
• Preheat oven to 175°C.
  
  Bake the pudding until set and puffed in the center, about 45 minutes. Let cool slightly. Divide the pudding among serving bowls, drizzle with warm Amaretto sauce, and serve.

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