Panettone pudding

Ingredients

• 470 ml Milk
• 120 ml Heavy cream
• 100 g Cane sugar
• 45 g Fresh or dried cranberries
• 30 g Butter, unsalted, melted
• 7 1/2 slice Panettone slices, 0.5cm thick
• 3 pcs Eggs
• 1 1/2 pcs Egg yolks
• 1 1/2 tbsp Amaretto
• 1/2 tbsp Orange zest, finely grated
• 1/2 tsp Vanilla extract

Method

1. Grease 26cmx18cm baking dish with some butter.
2. Layer half of the bread cubes and cranberries. Repeat layers and drizzle with butter.
3. In a large bowl, beat the eggs, milk, 100g sugar, and vanilla extract until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with 50g sugar and preheat oven to 180°C.
4. Bake uncovered for 65-75 minutes or until a knife inserted near the center comes out clean.
5. Meanwhile, prepare amaretto sauce; in a small heavy saucepan, whisk egg yolks and remaining sugar.
6. Stir in heavy cream and orange zest. Cook over low heat for about 15-20 minutes or until mixture is just thick enough to coat a metal spoon, stirring constantly but gently.
7. Do not allow to boil and immediately transfer to a bowl. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in amaretto and refrigerate until chilled.
8. Serve bread pudding drizzled with amaretto sauce.