Merry Christmas Eve!!! I had every intention of being a good and proper little food blogger for today’s post – you know, writing it up and scheduling it yesterday evening. But Santa showed up early to our house yesterday, generously gifting us with busted pipes under the kitchen sink! I guess there’s no uncertainty about which list we were on this year.
So the best laid plans went to smithereens, and today shall be spent blogging yesterday’s work and mopping up my kitchen floor – AGAIN. Ah, well, there are certainly worse things that could have happened in life; perhaps later, for a little perspective, I’ll watch It’s a Wonderful Life (or, the movie my dear husband alternately titles Let’s All Stuff on George Baily, Over and Over and Over – except, um, he doesn’t say “stuff”).
This delicious bread pudding could cheer just about anyone up. It’s a festive Christmas-y bread pudding, with eggnog (though the haters could certainly sub in more milk and some heavy cream), and panettone, that almost-too-sweet-but-we-love-it-anyway Italian holiday bread that I never ate growing up. Because, you know – that whole not being Italian thing.
But, I loved this bread pudding and found it the perfect balance of sweetness and spiky booziness. Matt took the leftovers to his coworkers and the report back was one of adoration. If you’re looking for a last-minute, easy dessert for tomorrow, I’ve got you covered. This will feed a decent number of people and they will love you for it.
And with that, I am off until Sunday! May your holiday be happy, safe, and delicious! Love you guys!!
Source: adapted from Giada’s Family Dinners by Giada de Laurentiis
1 (1 lb.) loaf panettone bread that has gone a little dry or stale, cut into 1-inch or so cubes
8 large eggs
1 ½ cups whole milk
2 ½ cups eggnog
1 cup granulated sugar
½ cup heavy cream
½ cup whole milk
3 tbs granulated sugar
¼ cup Amaretto liqueur
2 tsp cornstarch
First make the bread pudding. Grease a 9×13” baking dish. Arrange the bread cubes, plus any dried fruit that fell out when you cut the bread, in the prepared dish.
In a large bowl, whisk the eggs, cream, milk, and sugar until well combined. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread into the custard mixture.
Preheat your oven to 350 F. Bake the pudding until it puffs and is set in the center, about 45 minutes. Cool slightly.
Meanwhile, make the sauce. Bring the cream, milk, and sugar to a boil in a small saucepan over medium to medium-high heat, stirring frequently. In a small bowl, mix together the amaretto and cornstarch until smooth. Whisk it into the cream mixture. Simmer over medium-low heat, stirring constantly, until the sauce thickens, about 3-5 minutes.
After the bread pudding has cooled slightly, spoon it into serving bowls and drizzle the sauce over each serving. Enjoy!