Panettone Bread Pudding With Amaretto Whipped Cream Recipe
Make Panettone Bread Pudding With Amaretto Whipped Cream Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread Pudding
Amaretto Whipped Cream
Method
Bread Pudding
- 1
Prepare the Panettone
Cut the panettone loaf into 1-inch cubes and place them in a large mixing bowl.
- 2
Mix the Custard
In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
- 3
Combine the Mixtures
Pour the custard mixture over the panettone cubes and fold gently until the bread is well coated. Add the raisins and chopped almonds, mixing them in evenly.
- 4
Let it Soak
Allow the mixture to sit for about 30 minutes to let the bread absorb the custard.
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 6
Bake the Pudding
Transfer the mixture to a greased baking dish and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- 7
Cool
Remove from the oven and let the bread pudding cool for at least 10 minutes before serving.
Amaretto Whipped Cream
- 8
Whip the Cream
In a mixing bowl, add heavy cream, powdered sugar, amaretto liqueur, and vanilla extract.
- 9
Beat Until Stiff Peaks
Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form, about 3-5 minutes.
- 10
Serve
Serve the warm bread pudding topped with a generous dollop of amaretto whipped cream.
