Chris Black’s Panettone Bread Pudding with Amaretto Cream Sauce


This Italian version of bread-and-butter pudding is great for using up any leftover Christmas panettone and is delizioso served with ice cream or on its own. 

½ cup whipped cream 
½ cup milk 
3 tablespoons sugar 
¼ cup Amaretto liquor 
2 teaspoons cornstarch 
1 loaf panettone bread (crusts trimmed), and the bread cut into 2cm cubes 
8 large eggs 
375ml cream 
625ml milk 
1 ¼ cups sugar 
1 teaspoon vanilla extract 
To make the sauce:  

Bring the cream, milk, and sugar to the boil over a medium heat, stirring often. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over a medium-to-low heat until the sauce thickens, stirring constantly (about 3 minutes). Set aside and keep warm. 
To make the bread pudding:  

Lightly grease a 30 x 24 cm baking dish. Arrange the bread cubes in the dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes and press the cubes gently to submerge. Allow to stand for 30 minutes, occasionally pressing the cubes into the custard mixture. 
Preheat the oven to 180c. Bake until the pudding puffs and is set in the centre (about 45 mins). Cool slightly, then spoon the bread pudding into bowls and drizzle with the warm amaretto sauce. 
Serve with ice cream, cream or as it is. 

Buon Appetito.  


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