Saturday, April 11, 2009

Panettone Bread Pudding with Amaretto Sauce


Tonight we celebrated my husband's birthday with his family and his sister Kari made bread pudding for dessert. My husband is not a traditional "birthday cake" kinda guy so Kari's choice of making bread pudding was perfect. But, not only was the choice perfect but the bread pudding itself was just about perfect as well.

One of the reasons it was so good was that she used fresh panettone bread from Della Fattoria in Petaluma. They use local and organic ingredients and they bake in brick ovens, how is that for old school? The panettone bread had wonderful dried fruits and the perfect texture for bread pudding. The amaretto sauce was also good, not too sweet with a nice almond flavor.




The recipe Kari used was courtsey of Giada De Laurentiis, from the Food Network site. The recipe is easy and from start to finish takes about an hour. There are not a lot of ingredients, the most expensive of which is the amaretto liqueur, if you don't have any on hand buying a bottle will run you about $25 or so. Other than that and the panettone, it is a lot of whipping cream, whole milk, sugar and eggs, what more could you want out of a bread pudding?

Kari and her husband live in Petaluma, she is a mother of 3 and always cooks a dish or two for our family get togethers. She is a sweetheart to be around and I always look forward to seeing her. Hopefully she will make more great dishes that I can share on my blog.

2 comments:

OHN said...

Wow. That looks delicious.

(Once my kids were old enough to talk I let them pick their desired birthday dessert...as it turns out we have everything from cheesecake to apple cream pie..depending on the person making the choice;)

Kari said...

The recipe says 1 pound of panettone bread. I used about a pound and a half. The chef at Della Fattoria was kind enough to give me some tips on how to prepare the bread pudding. She said she used extra panettone bread when she poured the custard over the cubed bread. She said when you shake the dish there should be no liquid shaking, it should all be soaked up in the bread. I found I had a lot more custard that needed to be soaked up. Just a little tip. If you guys ever visit Della Fattoria you are in for a HUGE treat.