Cristmas Bread Pudding
Recipe By :Sheila Lukins
Serving Size : 12
1 1-pound pannetone -- or other fruit-studded sweet breadcut into 1-inch slices
1 quart half-and-half
3 eggs
1 cup sugar
1 tablespoon pure vanilla extract -- plus
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Amaretto Sauce -- (See Recipe Below)
1. Preheat the broiler. Arrange the bread slices on 2 baking sheets and toast 2 inches from the heat for about 1 minute per side, or until lightly browned. Set aside for at least 1 hour.
2. Tear the toasted panettone into 1 1/2-inch pieces and place in a large bowl. Pour the half-and-half over the bread, making sure all the pieces are moistened. Set aside for 1 hour, or until all the liquid has been absorbed.
3. Preheat the oven to 325°. Generously butter the bottom and sides of a 9-by-13-by-2-inch baking dish and set aside. In a medium bowl, whisk the eggs with the sugar, vanilla and almond extracts until blended. Stir into the soaked bread. Transfer the mixture to the prepared baking dish and bake in the middle of the oven for about 1 hour, or until the pudding is set and the top is golden brown. Let cool to room temperature.
4. Preheat the broiler. Just before serving, spoon the Amaretto Sauce over the pudding and broil 3 to 4 inches from the heat until bubbly and lightly browned, about 2 minutes. Cut the bread pudding into 12 rectangular pieces and serve immediately.
Source:
"Food & Wine Magazine, Dec 1990"
NOTES : The pudding can be prepared through Step 3 up to 1 day ahead. Cover with plastic wrap and store at room temperature.
Amaretto Sauce
1 stick unsalted butter -- (4 ounces) cut into pieces
1 cup confectioners' sugar
3 tablespoons amaretto
2 egg yolks
In a medium bowl set over a small saucepan of simmering water or in the top of a double boiler, melt the butter. Slowly whisk in the sugar until the mixture is creamy, about 30 seconds. Add the amaretto and then the egg yolks, 1 at a time, whisking constantly. Cook, whisking constantly until the sauce is the consistency of honey and reaches 160°, about 4 minutes. Let cool to room temperature.
NOTES : The sauce can be covered and refrigerated overnight. Let return to room temperature before using.
Recipe By :Sheila Lukins
Serving Size : 12
1 1-pound pannetone -- or other fruit-studded sweet breadcut into 1-inch slices
1 quart half-and-half
3 eggs
1 cup sugar
1 tablespoon pure vanilla extract -- plus
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
Amaretto Sauce -- (See Recipe Below)
1. Preheat the broiler. Arrange the bread slices on 2 baking sheets and toast 2 inches from the heat for about 1 minute per side, or until lightly browned. Set aside for at least 1 hour.
2. Tear the toasted panettone into 1 1/2-inch pieces and place in a large bowl. Pour the half-and-half over the bread, making sure all the pieces are moistened. Set aside for 1 hour, or until all the liquid has been absorbed.
3. Preheat the oven to 325°. Generously butter the bottom and sides of a 9-by-13-by-2-inch baking dish and set aside. In a medium bowl, whisk the eggs with the sugar, vanilla and almond extracts until blended. Stir into the soaked bread. Transfer the mixture to the prepared baking dish and bake in the middle of the oven for about 1 hour, or until the pudding is set and the top is golden brown. Let cool to room temperature.
4. Preheat the broiler. Just before serving, spoon the Amaretto Sauce over the pudding and broil 3 to 4 inches from the heat until bubbly and lightly browned, about 2 minutes. Cut the bread pudding into 12 rectangular pieces and serve immediately.
Source:
"Food & Wine Magazine, Dec 1990"
NOTES : The pudding can be prepared through Step 3 up to 1 day ahead. Cover with plastic wrap and store at room temperature.
Amaretto Sauce
1 stick unsalted butter -- (4 ounces) cut into pieces
1 cup confectioners' sugar
3 tablespoons amaretto
2 egg yolks
In a medium bowl set over a small saucepan of simmering water or in the top of a double boiler, melt the butter. Slowly whisk in the sugar until the mixture is creamy, about 30 seconds. Add the amaretto and then the egg yolks, 1 at a time, whisking constantly. Cook, whisking constantly until the sauce is the consistency of honey and reaches 160°, about 4 minutes. Let cool to room temperature.
NOTES : The sauce can be covered and refrigerated overnight. Let return to room temperature before using.