Panettone Bread Pudding with Amaretto Sauce

Recipe adapted from Giada De Laurentiis

This recipe is too good not to share! I made it for dessert for my family's Christmas dinner. It was delicious and so easy to make! Enjoy!

Ingredients

Sauce:
* 1/2 cup whipping cream
* 1/2 cup whole milk
* 3 tablespoons sugar
* 1/4 cup amaretto liqueur (or if you don't cook with alcohol, you can substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons amaretto)
* 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 (or almond extract) 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 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

Buttermilk Syrup

Buttermilk Syrup

2 cubes butter

1 cup buttermilk

1 1/2 cup sugar

Bring these 3 ingredients to a boil in a large pot. It will bubble up a lot so make sure to use a big enough pot to allow for the bubblage :)

Then add:

1 1/2 tsp baking soda

2 tsp vanilla

Man, this stuff is gooood. Judging by the ingredients I am going to say probably not good for you, but it sure tastes good on french toast! TOTALLY worth the calories! You gotta give this one a try :)

Turkey Bacon Biscuits

Dan made me these one Sunday morning for breakfast (apparently I was asking for them in my sleep LOL). I had to take a pic because they looked beautiful and they were DELICIOUS!

You can use any bacon you want - he substituted Morningstar veg bacon for me :)

Here is the recipe: Turkey Bacon Biscuits

Grandmother's Buttermilk Cornbread

To go along with your chili...you've got to have cornbread! I have just the recipe!

Grandmother's Buttermilk Cornbread

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 375 deg. Grease an 8 in square pan. Melt butter in large skillet. Remove from heat and stir in sugar (I mixed everything in the same pan that I melted the butter in=less dishes). Quickly add eggs and bet until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for about 30 min. (Mine actually only took 25, so check it a little early). It is done when a toothpick comes out clean. Top with butter and honey and enjoy! We had the leftovers for breakfast and I think it was even better the second day!

Old Fashioned Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.  

 

* I like to double the recipe and store 1/2 the pancakes in freezer bags to stick in the toaster or microwave for a quick breakfast! 

 

Recipe found at allrecipes.com -  click here to go to their website.