This is a fabulous dessert that I have been serving during the holiday season for many years. It has such a rich flavor; no-one would ever know it’s low in fat and calories. If you are entertaining at all this season, try it, your friends and family will think you are a pastry chef connoisseur.
Panettone Bread Pudding with Amaretto Sauce
Prep Time: 20 minutes
Cook Time: 1 hour and about 10 minutes
Estimated values per serving:
Calories = 290 Fat = 5 grams Points: 6
Bread Pudding Ingredients:
1 panettone or other fruit sweet bread (about 1 pound) – cut into 1-inch pieces
3 cups fat free half and half
¾ cup egg substitute
1 cup sugar
1 tablespoon plus 2 teaspoons vanilla extract
1 teaspoon almond extract
Amaretto Sauce Ingredients:
½ cup fat free half and half
1 cup confectioner’s sugar
3 tablespoons amaretto liqueur
2 egg yolks
- Arrange bread pieces on a baking sheet and toast for about 2 minutes on each side or until lightly browned.
- Place bread in a large bowl and pour half and half over the bread, making sure all the pieces are covered. Set aside for 1 hour until the liquid has been absorbed.
- Preheat the oven to 325o. Coat a 9-by-13-inch baking dish with cooking spray.
- In a medium bowl, whisk together egg substitute, sugar, vanilla extract and almond extract. Stir into the soaked bread.
- Transfer mixture to the baking dish and bake in the middle of the oven for 1 hour or until the pudding is set and the top is golden brown.
- Make the amaretto sauce: Set a medium sized bowl over a small saucepan of simmering water. Stir together the half and half and confectioner’s sugar and whisk until the mixture is creamy. Add the amaretto and then add the egg yolks, one at a time, whisking constantly.
- Cook the mixture, whisking constantly for about 4 minutes or until the mixture has thickened to the consistency of honey and reaches 160o.
- Preheat the broiler. Just before serving, spoon the amaretto sauce over the pudding and broil 3 to 4 minutes until bubbly and lightly browned. Cut the pudding into 18 pieces and serve immediately.
– The pudding can be made a day in advance. Cover and set aside at room temperature.
– The sauce can be made a day in advance. Cover and refrigerate. Allow the sauce to return to room temperature before spooning onto the pudding.