Friday, April 12, 2013

Panettone Bread Pudding

We had guests over tonight and for dessert I made a Bread Pudding.  I like this dessert because it is so easy to make and it is delicious.  Hope you try it!



1/2 cup whipping cream
1/2 cup milk
3 tablespoons sugar
1/4 cup peach liqueur (you can replace with amaretto or any other)
2 teaspoons cornstarch


1 loaf panettone bread, crusts trimmed, bread cut into 1 inch cubes (Panettone is a special Italian bread with dry fruit inside, typically sold during Christmas.  They keep for a very long time)
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups milk
1 1/4 cups sugar



Bring the cream, milk and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.

In a small bowl mix the liqueur and cornstarch and then whisk into the cream mixture

Simmer over medium low heat until the sauce thickens, stirring constantly, about 2 minutes

Set aside and keep warm (this can be made 3 days in advance.  Simply refrigerate and re warm before serving)


Butter a 13x9x2" baking dish or pyrex (you may spray with PAM).  Place all the bread cubes in the dish

In a large bowl, whisk the eggs well

Add the cream, milk, sugar and blend

Pour the custard over the bread cubes, and press them into the custard mixture

This part can be prepared up to 2-3 hours ahead.  Cover and refrigerate

Preheat oven to 350 F

Bake until the pudding puffs and is set in the centre, about 45 minutes.

Cool slightly

Spoon the pudding into bowls and drizzle with sauce

(Adapted from Giada De Laurentis)


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