Panettone Bread Pudding with Amaretto Sauce
Yield: 8 to 10 servings
Ingredients
Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
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 1/4 cups sugar
Directions
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 amaretto 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 amaretto 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 – 50 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Leche Mexicana (Mexican Milk)
1 ½ parts Hornitos Plata Tequila
2 parts DeKuyper Creme de Cocoa White Cream
1 part half & half
Pour all ingredients into a shaker filled with ice. Shake. Pour into an iced filled glass.
Maple Paloma
2 oz Camarena Reposado Tequila
1 tsp maple syrup
4 oz grapefruit soda
1/2 oz fresh lime juice
Serve tall, over ice and garnish with a lime wedge.
Chili Flake Margarita
2 oz 901 Silver Tequila
2 oz chili syrup (see recipe below)
2 oz fresh lime juice
Cube ice
Put cube ice in a shaker. Add 2 oz 901 Silver Tequila, 2 oz chili syrup and 2oz lime juice.
Cover and shake well. Strain into a martini glass.
Chili Syrup
(makes four servings)
3 cups water
½ cup sugar
2 tbsp crushed red pepper flake
In a pot, combine 3 cups water with ½ cup of sugar and 2 tbsp. of crushed red pepper flake reduce by half (approximately 30 minutes on simmer). Remove from heat, strain and chill.
