We spent New Year’s in Miami since my husband’s cousin Anna was getting married on 1/1/11.  During our stay in this vibrant city, my godparents invited our family over for brunch at their apartment on December 31st .  It was a joyful afternoon in which we enjoyed their loving company and lively conversation.  While remembering stories and catching up on life, we indulged on a selection of cheeses, hummus, artichoke dip, patés, tortilla española, pastries and refreshing Bellinis (the original Cipriani’s Bellini mix base).  However, what I enjoyed the most from the whole meal was the heavenly dessert.  Marta, their housekeeper and cook, is a fan of several Food Network Chefs including Giada de Laurentis, and she made for us her Panettone Bread Pudding with Amaretto Sauce recipe which I have adapted to share with you in this post.  I can assure you, when you try this dessert, you will too ask for seconds. Ja!

Once I got back to Puerto Rico, on my first trip to the supermarket, I bought two boxes of panettone I found in the bakery section (El Almendro brand) hoping I could make the recipe for my brother Manolo’s birthday on January 27.  (FYI, commercial panettone comes in a vacuum sealed plastic inside a cardboard box and keeps pretty fresh for a long time.)  Needless to say, I couldn’t help myself and made the dessert a few days ago and the results were so delicious that even my husband, who’s not a fan of sweets or desserts, came back for more. He gave it a try because I mentioned it was inspired by Giada’s recipe (and he is a fan of her), but afterwards he didn’t have to say anything, his face was full of delight and pleasure. I gave some to my next door neighbor and he came over today to tell me that he and his wife loved it.  The same with my aunt and cousins who also tried it the night I made it and asked today when was I going to post the recipe.  Truly, this is one of the most delicious desserts I have ever tried…in my life. The bread pudding is not overly sweet, but once it combines with the Amaretto sauce…boom! an explosion of flavors and aromas take over your senses and it is simply irresistible.

Panettone is an Italian sweet bread that originated in Milan.  It is made through a long process of leavening the dough for long periods with candied citrus and raisins and baked in the shape of a dome (cupola). Actually, it looks like a giant cupcake. Traditionally, this bread is eaten during the Christmas holiday season with a hot drink or with sweet wine. It is also very popular in Brazil, Argentina, Malta and Switzerland.  The word Panettone means “large bread” (pane=bread in italian and tone is an augmentative).  There are many legends or stories about the origin of the name, but I think this is the simplest and most logical explanation.

A few months ago I published my recipe for Titi Magüi’s Bread Pudding and it has been one of the most popular posts on Foodielady.com as well as on Yahoo! en Español. I don’t know what it is about bread puddings that strikes a cord on people’s feelings and comfort levels.  It is also cheap and easy to make.  So I urge you to buy the panettone left in the supermarket shelves from this past holiday season and make this easy and amazing dessert.  I am sure you are going to love it!

Note:  Many recipes ask that you cut and discard the bread crusts but I don’t do that and the results are still great.  Also, when making the Amaretto Sauce, it shouldn’t be too thick, so turn off the heat once it has reached a light, creamy consistency.

Panettone Bread Pudding

Ingredients

Bread Pudding

1 pound (approx. 450 g.) of panettone bread cut into 1 inch cubes

8 large eggs

1 1/2 cups of heavy whipping cream

2 1/2 cups of reduced fat milk

1 1/4 cups sugar

1/2 tsp pure vanilla extract

Amaretto Sauce

1/2 cup of heavy whipping cream

1/2 cup reduced fat milk

3 tbsp sugar

1/4 cup of Amaretto Liqueur

2 tsp cornstarch

Procedure

1.  Pre-heat oven 350 ºF.  Butter a 13x9x2 inch baking dish. Place the panettone bread cubes in the baking dish distributed evenly.

2.  In a large bowl, whisk eggs, cream, milk and sugar.  Pour custard mixture over bread cubes pressing gently with spatula to submerge.  Let stand for about 20 minutes.

3.  Meanwhile, make Amaretto sauce by bringing cream, milk and sugar to a boil in a small heavy saucepan.  In a small prep bowl, dissolve cornstarch in Amaretto liqueur.  Whisk Amaretto-cornstarch mix into cream mixture and continue to mix until sauce thickens to a creamy texture (about 3-4 minutes). Set aside and keep warm. This sauce can be made ahead, simply cover and refrigerate.  Warm when ready to serve.

4.  Bake until de pudding puffs and is set in the center for about 45-50 minutes.  Let cool a little.  Spoon into bowls and drizzle with the warm Amaretto sauce to serve.  You may also refrigerate and serve later with warm Amaretto sauce.