Panettone Bread Pudding with Amaretto Cream

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 110 min · vegetarian

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 (2 lb) loaf panettone
• 1 large eggs
• 1/4 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 tbsp vanilla extract
• 1 orange
• 1/4 cup sliced almonds
• 1/2 tbsp amaretto liqueur
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tbsp powdered sugar
• 1/4 tbsp unsalted butter, for the dish

Method (tap to check — screen stays awake)

1. Heat the oven to 350F and butter a 9x13 baking dish. Tear the panettone into rough 1 1/2-inch chunks and toast on a sheet pan 8 minutes until the edges dry out — toasted cubes drink custard without collapsing.
2. Whisk the eggs with the milk, 2 cups of the cream, granulated sugar, vanilla, the zest of the orange, and the house warm-spice hit of cinnamon and nutmeg.
3. Pile the toasted panettone into the dish, pour the custard over, and press the cubes down to submerge. Let it soak 30 minutes — patience here is the difference between bread pudding and wet bread.
4. Scatter the sliced almonds over the top and bake 45 to 50 minutes, until puffed, deeply golden, and just set with a slight wobble at the center.
5. Rest 10 minutes while you whip the remaining 1 cup cream with the powdered sugar and amaretto to soft, floppy peaks.
6. Serve warm scoops with clouds of the amaretto cream and a little squeezed juice from the zested orange over the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook