I made this for breakfast on Christmas morning and it was delicious! This recipe is easy, comforting, and the perfect dish to serve to a crowd if you are entertaining or to devour with your family. I paired this with a vanilla-amaretto sauce, which took this dish to the next level! Enjoy this simple, yet scrumptious Italian bread pudding, with a jessaddspice touch.
Ingredients:
· 1, 35 oz Gran Madi Panettone or Bauducco Panettone
· 6 eggs
· 1 cup of heavy cream
· 2 cups of Milk 1%
· ½ cup of sugar
· 1 Tbsp vanilla extract
· Pinch of salt
· 1 tsp pumpkin pie spice
· 1 tsp cardamom powder
· Enough butter to lightly smear the entire baking dish
Recipe:
· Lightly butter a 9 x 13-inch baking dish. Preheat the oven to 350 degrees Fahrenheit.
· Cut the panettone into big cubes and place the cubes into the buttered baking dish.
· Prepare the custard by mixing the eggs, heavy cream milk, sugar, vanilla extract, salt, pumpkin pie spice, and cardamom. Lightly whisk this together.
· Pour the custard over the bread cubes covering each cube and allowing the cubes to be coated by the custard. It seems like a lot of liquid, but the bread will absorb it like a sponge as it cooks.
· Lightly press down the bread cubes so the custard can set into the bread’s spongy texture.
· Let the bread and custard set on the counter for 30 minutes at room temperature.
· Bake the panettone for 45 minutes to 1 hour.
· Once the bake time is complete, let the bread pudding rest for another 30 minutes before serving.
· Serve with vanilla-amaretto sauce and enjoy!!
Vanilla-Amaretto Sauce
Ingredients:
· 1 stick of unsalted butter
· ½ cup of granulated sugar
· ½ cup of packed brown sugar
· 1 Tbsp vanilla extract
· 1 Tbsp of amaretto liqueur
· ½ tsp salt
· ½ cup of heavy cream
· ½ cup of milk 1%
Recipe:
· In a saucepan over medium heat, add butter, granulated sugar, brown sugar, vanilla extract, amaretto liqueur, salt, heavy cream, and milk.
· Bring to a boil and let it boil for 5 minutes, stirring occasionally. It will boil vigorously and rise so be careful and stir gently.
· Reduce the heat slightly if it starts to rise greatly, stir again and then bring heat back up to medium.
· After 5 minutes, turn off the heat and let it cool.
· Serve it with panettone bread pudding.
· Leftover sauce can be stored in the refrigerator and reheated on the stovetop or in the microwave, then stirred.
· The sauce will separate if not reheated.
· Enjoy this sauce on bread pudding or reserve it to dress a slice of apple pie or a scoop of vanilla ice cream. The possibilities are endless!
I wasn't able to capture photos for the blog and these photos don't do this dish justice, but check out the reels on Instagram @jessaddspice or on my YouTube channel JessAddSpice. The crusty bits on each slice are the best part! :)
Comments