Let’s be honest, we all have that one gift panettone from a well-meaning relative. It sits on the counter, looking festive and hopeful, but let’s face it—it can be a little dry. Don’t you dare let it go to waste! This recipe is its glorious second act. We’re going to transform that slightly-stale bread into the most decadent, custardy, boozy Christmas dessert you’ve ever had. Consider this the ultimate holiday glow-up.
Why This Recipe is Awesome
This isn’t just bread pudding; it’s a strategic rescue mission for forgotten fruitcake.
- It’s a Christmas Two-for-One: You get to use up that gifted panettone and create a dessert that will have people fighting for the last spoonful. It’s practically a public service.
- Make-Ahead Magic: You can assemble this the night before and just pop it in the oven when you’re ready. This is a holiday host’s dream come true.
- The Sauce. Oh, the Sauce. The warm, boozy amaretto sauce takes it from “yum” to “please pass the entire baking dish.” It’s liquid gold.
Ingredients You’ll Need
Gather these simple ingredients. The panettone does most of the flavor heavy lifting.
For the Pudding:
- 1 (approx. 2 lb) Panettone: Stale is perfect! Cut into 1-inch cubes. The drier it is, the more custard it soaks up.
- 4 large Eggs: The backbone of our rich custard.
- 2 cups Whole Milk: For creaminess. This is not the time to skimp.
- 1 cup Heavy Cream: Because we’re committed to this indulgence.
- 3/4 cup Granulated Sugar: Sweetens the deal.
- 1 tsp Vanilla Extract: The flavor enhancer.
- 1/2 tsp Almond Extract: This is the secret weapon that makes the amaretto sauce feel like it was always meant to be.
For the Amaretto Sauce:
- 1/2 cup (1 stick) Unsalted Butter: The rich, glossy base.
- 1 cup Powdered Sugar: For a smooth, clump-free sauce.
- 1 large Egg Yolk: This is what makes it a luscious, custardy sauce. Don’t skip it!
- 3-4 tablespoons Amaretto Liqueur: To taste. You can add a little more if you’re feeling frisky.
Step-by-Step Instructions
- Prep the Bread. Grease a 9×13 inch baking dish. Tear or cut your panettone into 1-inch chunks and pile them into the dish. Don’t be neat about it.
- Whisk the Custard. In a large bowl, whisk the eggs, milk, heavy cream, granulated sugar, vanilla, and almond extract together until the sugar is dissolved and everything is smooth.
- Soak it Up. Slowly and evenly pour the custard over the panettone cubes. Press down gently with a spatula to ensure every piece gets a good soak. Let it sit for at least 30 minutes so the bread can drink it all in.
- Bake to Perfection. Preheat your oven to 350°F (175°C). Bake the pudding for 45-55 minutes, until the top is golden brown and the center is set (it should have just a slight jiggle).
- Make the Magic Sauce. While the pudding bakes, make the sauce. In a small saucepan over low heat, melt the butter. Whisk in the powdered sugar until smooth. Remove from heat.
- Temper the Egg (Don’t Panic!). In a separate small bowl, whisk the egg yolk. Very slowly, drizzle a few tablespoons of the warm butter-sugar mixture into the yolk, whisking constantly. This gently warms the egg so it doesn’t scramble.
- Finish the Sauce. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Return to low heat and stir for 1-2 minutes until slightly thickened. Remove from heat and stir in the amaretto.
Common Mistakes to Avoid
Let’s avoid the bread pudding blunders that haunt holiday dreams.
- The Impatient Soak. Not letting the bread soak is a rookie mistake. Patience is key! Those 30 minutes are what separate a dry pudding from a custardy dream.
- Scrambled Egg Sauce. Dumping a cold egg yolk directly into hot butter will give you sweet, sugary scrambled eggs. Always temper the yolk slowly. It’s easy, I promise.
- Overbaking. You want a set center with a slight jiggle. It will continue to cook as it cools. A rock-solid center means you’ve gone too far.
- Using a Fresh, Soft Panettone. A soft, fresh loaf will turn to mush. Stale or lightly toasted bread is essential for absorbing the custard properly.
Alternatives & Substitutions
No amaretto? Not a fan of raisins? No problem.
- Booze-Free Bliss: Replace the amaretto in the sauce with 2 tablespoons of milk and 1/2 teaspoon of almond extract. It’ll still be delicious.
- Bread Swap: No panettone? Use challah, brioche, or even croissants. You’ll miss the festive fruit, but it’ll still be amazing.
- Nutty Addition: Sprinkle 1/2 cup of sliced almonds over the pudding before baking for extra crunch and flavor.
- Chocolate Fix: If your panettone doesn’t have chocolate chips, feel free to add 1/2 cup of dark chocolate chips to the bread cubes before adding the custard.
FAQ (Frequently Asked Questions)
Can I make this without the alcohol?
Absolutely! See the substitution above. The almond extract gives you that classic amaretto flavor without the kick.
How do I know when it’s done?
The top should be golden and puffed, and the center should jiggle just slightly when you shake the pan. A knife inserted in the center should come out mostly clean.
Can I make it ahead of time?
100%. Assemble the pudding (steps 1-3), cover, and refrigerate overnight. Let it sit on the counter for 30 minutes before baking. The sauce is best made fresh.
What if I don’t have a 9×13 dish?
Any 3-quart baking dish will work! A deep oval baker or even a large cast-iron skillet are great alternatives.
My sauce looks curdled!
You probably added the egg yolk too quickly. Don’t panic! Take it off the heat and whisk like your life depends on it. You can also try blitzing it with an immersion blender to smooth it out.
Is this served warm or cold?
Warm, always warm! The contrast between the warm, soft pudding and the cool, creamy sauce is everything.
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Serve Christmas drinks and punches beautifully.
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Final Thoughts
And there you have it. You’ve just transformed a potential doorstop into the most talked-about dessert of the night. This recipe is the perfect blend of humble and extravagant, which is basically the holiday spirit in a baking dish.
Now go forth, rescue that panettone, and prepare to be hailed as a Christmas kitchen wizard. You’ve not only avoided food waste, you’ve created a masterpiece. You’ve totally earned that first, saucy bite.
