CHRISTMAS BREAD PUDDING with Pannetone

Christmas Bread Pudding

with Amaretto Sauce

“Made with panettone, the traditional Italian Christmas bread, and a baked-on Amaretto sauce, this bread pudding is an inspired finale to holiday dinners. If

you can’t get panettone, substitute a similar fruit-studded sweet bread.”

Serves 12

One 1-pound panettone, cut into 1-inch slices
1 quart [4 cups] light cream
3 large eggs
1 cup granulated sugar
1 tablespoon plus 2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 pound unsalted butter, cut into pieces
1 cup confectioners’ sugar
3 tablespoons Amaretto
2 large egg yolks

1. Heat the broiler. Put the bread slices on two baking sheets and toast,
turning once, until lightly browned. Set aside to dry for at least one hour.
2.Tear the toasted panettone into 1 1/2-inch pieces and put them in a large bowl. Add the cream and toss to moisten all the pieces. Let sit until all
the cream is absorbed, about 1 hour.
3. Heat the oven to 325 degrees [F.] Butter a 9 by 13-inch baking dish.
In a medium bowl, whisk the whole eggs, the granulated sugar, and the
vanilla and almond extracts until thoroughly combined. Stir into the
cream-soaked bread. Transfer the mixture to the prepared baking dish.
4. Bake the pudding in the middle of the preheated oven until it is just set
and the bread is golden brown, about 1 hour. Let cool.
5. In a medium bowl set over a saucepan of simmering water, melt the
butter. Whisk in the confectioners’ sugar, 1/4 cup at a time. Continue
whisking until the mixture is creamy, about 30 seconds. Add the Amaretto
and then the egg yolks, one at a time, whisking constantly. Cook, whisking constantly, until the sauce is the consistency of honey, about 4 minutes.
A candy thermometer should register 160 degrees [F.] Let cool.
6. Heat the broiler. Shortly before serving, spoon the Amaretto sauce
over the pudding and broil until bubbling and lightly browned, about 2
minutes. Serve warm.