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Christmas: Christmas Bread Pudding with Amaretto Sauce

Source of Recipe


From "Food and Wine Holiday Cookbook"






List of Ingredients



• One 1-pound panettone, cut into 1-inch slices (see Note)
  
• 1 quart light cream
  
• 3 large eggs
  
• 1 cup granulated sugar
  
• 1 Tbsp plus 2 tsp vanilla extract
  
• 1 tsp almond extract
  
• 1/4 pound unsalted butter, cut into pieces
  
• 1 cup confectioners' sugar
  
• 3 Tbsp Amaretto
  
• 2 large egg yolks
  






Instructions



1. Heat the broiler. Put the bread slices on 2 baking sheets and toast, turning once, until lightly browned. Set aside to dry for at least 1 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° F. Butter a 9- x 13-inch baking dish. In a medium bowl, whisk the whole eggs, the granulated sugar, and the vanilla and almond extracts until throughly combined. Stir into the cream-soaked bread. Transfer the mixture to the prepared baking dish. 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.
   
   
4. 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° F. Let cool.
   
   
5. 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.
   
   Serves 12
   
   ...............
   
   NOTE
   
   If you can't get panettone, substitute a similar fruit-studded sweet bread.