Pannetone is an Italian pastry with dried fruits, similar to Easter cake, but bake it in Italy for Christmas the holidays. And after Christmas, from the remnants of a slightly darkened Pannetone makes various bread puddings. The recipe is presented one of those puddings when pieces of pannetone are poured with cream from eggs, cream, milk and sugar, soaked and baked in the oven. The highlight of this dessert is Amaretto sauce. He is excellent complements the dessert with its exquisite almond flavor and ароматом. 
Time: one час.30 min. Difficulty: easy Servings: 8 – 10 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Bread pudding
- 1 loaf (450 gr.) Pannetone, cut the crusts, cut the bread 2.5 cm cubes.
- 8 large eggs
- 1.5 tbsp. whipping cream
- 2.5 tbsp. whole milk
- 1 and 1/4 Art. Sahara
Sauce
- 0.5 tbsp. whipping cream
- 0.5 tbsp. whole milk
- 3 tbsp. l Sahara
- 1/4 Art. Amaretto liquor
- 2 tsp corn starch
Recipes with similar ingredients: cupcake, amaretto liquor, eggs, cream, milk
Recipe preparation:
- Make ameretto sauce: in a small saucepan with with a thick bottom over medium heat, stirring often, bring the cream, milk and sugar to a boil. In a small bowl, mix amaretto and corn starch, and then mix in the creamy mixture. Cook on medium heat until the sauce thickens, stirring constantly, about 2 minutes. Then remove from heat and keep warm. Amaretto Sauce can be prepared in advance in 3 days, cover and put in fridge. And before serving, warm it.
- Cook the bread pudding: brush with a thin layer butter a shape measuring 22x32x5 cm. Distribute at the bottom prepared form cubes of bread. In a large bowl, beat the eggs, cream, milk and sugar. Cream the pannetone cubes and gently press them to completely immerse in liquid. Let stand 30 minutes, periodically pressing bread into the cream (at this point, the pudding can be covered and refrigerated for 2 hours).
- Preheat the oven to 175 ° C. Bake the pudding until it drags on and does not harden in the middle, about 45 minutes. Little cool. Arrange the pudding in serving bowls, pour warm Amaretto sauce and serve.
