Panettone Bread Pudding with Limoncello

this recipe is a winner!  i added limoncello instead of the amaretto, and nutmeg and cinnamon.  i reduced the sugar from 2 cups to 1 cup.  i didn't trim the panettone crust.

Panettone Bread Pudding with Limoncello

 

Sauce:

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup limoncello

i tbsp. each nutmeg and cinnamon
2 teaspoons cornstarch

Bread Pudding:

1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 cup sugar 

 

To make the sauce: 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 limoncello, nutmeg, cinnamon and cornstarch to blend 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. (The limoncello  sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm sauce, and serve.

 

 

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/panettone-bread-pudding-with-amaretto-sauce-recipe/index.html?oc=linkback