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Black Forest Panettone Pudding

My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    10 servings

Ingredients

  • 3 large eggs
  • 1-1/2 cups half-and-half cream
  • 1-1/2 teaspoons almond extract
  • 6 cups cubed panettone bread (2-inch cubes, about 12 ounces)
  • 1 cup semisweet chocolate chips
  • 1 cup sliced fresh or frozen pitted dark sweet cherries, thawed
  • 1 cup sliced almonds, toasted
  • VANILLA BUTTER SAUCE:
  • 1/4 cup unsalted butter
  • 1/4 cup packed light brown sugar
  • 1 cup vanilla bean ice cream

Directions

  • Preheat oven to 350°. Whisk together eggs, cream and extract. Add panettone cubes; soak 3 minutes, turning to coat. Meanwhile, pulse chocolate chips in a food processor until finely ground.
  • In a greased 9-in. deep-dish pie plate, layer half of each of the following: cubed panettone, ground chocolate, cherries and almonds. Repeat layers. Bake until a knife inserted in the center comes out clean, 40-45 minutes.
  • Meanwhile, for sauce, melt butter over medium heat in a small saucepan. Whisk in brown sugar until sauce resembles caramel. Stir in ice cream; simmer over low heat until it coats a spoon, about 5 minutes. Transfer to a bowl to cool completely. Sauce will thicken as it cools. Serve with bread pudding.
Editor’s Note: Panettone can be found in stores mostly during the holiday season and online during the rest of the year.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 piece with 2 tablespoons sauce: 420 calories, 25g fat (12g saturated fat), 108mg cholesterol, 106mg sodium, 42g carbohydrate (32g sugars, 3g fiber), 8g protein.

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