Panettone Bread Pudding

Panettone Bread Pudding

1 - 1 lb loaf of panettone bread, trim hard crusts if needed, cut or break into 1 inch pieces
8 large eggs
1 1/2 cups heavy cream
2 1/2 cups whole milk
Sugar may be added to taste but the panettone is sweet enough on it's own

Lightly butter a 9x13 baking dish
Arrange bread cubes in pan
Whisk eggs, cream and milk and sugar if using to blend
Pour over bread cubes and press bread cubes gently to submerge
Let stand for 30 minutes occasionally pressing the bread cubes into the custard mixture
Preheat oven to 350 F. Bake the pudding until it puffs and is set in the centre about 45 minutes.
Cool slightly . Spoon into bowls and drizzle with warm sauce.

Sauce
1/2 cup heavy cream
1/2 cup whole milk
2- 3 Tbsps sugar  ( I use 2 Tbsp of white sugar and then add about 1 tsp of brown sugar because I like the flavor)
1/4 cup amaretto liqueur (I substituted brandy, I think maybe a combination of brandy and orange liqueur might be good)
2 tsps cornstarch

Bring cream, milk and sugar to a boil in a small heavy saucepan ( or use a double boiler) over medium heat stirring frequently .
In a small bowl mix amaretto or brandy and cornstarch to blend ,then whisk it into cream mixture.Simmer over medium- low heat,stirring constantly until sauce thickens about 2 minutes.
Keep warm or refrigerate up to 3 days and reheat to serve.

Bread Pudding

Bread Pudding. ( Elsie)

8 slices of leftover bread, may use hamburger buns,brown bread,French bread etc
1/3 cup brown sugar
1/2 tsp cinnamon
1/3 cup raisins
Adding a little orange zest and lemon zest adds a nice flavour

4 eggs
1/3 cup sugar
1tsp vanilla
1/2 tsp salt
2 1/2 cups whole milk

Butter an 8x10 rectangular pan
Cut or break up bread into 1 or 2 inch pieces and place in pan
add raisins & cinnamon and brown sugar ,mix with bread
In blender combine  eggs, white sugar, vanilla,salt, and whole milk.
Blend about 1 minute and pour over bread.Press bread into milk mixture and let stand about 30 minutes.
Bake @ 350 for about 40 minutes or until knife comes out clean.

You can place pan in a larger pan of very hot water about 1" deep . It keeps the bottom of the pudding from browning. I've baked it both ways and it's just personal preference.
If you need more liquid add 1 egg combined with 1/2 cup milk