Black Forest Panettone Pudding

Name: Black Forest Panettone Pudding
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; 1/4 cup unsalted butter; 1/4 cup packed light brown sugar; 1 cup vanilla bean ice cream

10 ingredients

3 steps

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
1/4 cup unsalted butter
1/4 cup packed light brown sugar
1 cup vanilla bean ice cream

Directions

1

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.
2

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.
3

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.