1 of 2 recipes

I am not a cook and I don't pretend to be, I set of my fire alarm at least 2 to 3 times each year. But there are two things that I do enjoy making and that I haven't messed up yet. The first is a bread pudding with Panettone Bread (Italian Christmas Bread) I bet you have seen it in the grocery store or been given one as a gift and wondered what the hell to do with it (besides maybe make french toast.) Well here is what I do...

Panettone Bread Putting with Cinnamon Sauce

Cinnamon Sauce
-1 cup water
-1 cup brown sugar
-4 tablespoons whipping cream
-1/2 tablespoon ground cinnamon

Bread Pudding
-1 (1-pound) loaf of Panettone bread, but into 1" inch cubes
-8 eggs
-1.5 cups whipping cream
-2.5 cups whole milk
-1.25 cups sugar
-Amaretto Liquor...just pour it.

For the bread pudding, pull out your pyrex and butter her up. Put in the bread cubes and spread them out in an even layer. In a large bowl, whisk the eggs, cream, milk, amaretto, and sugar to blend. Pour it over the bread cubes and press the cubes gently to submerge them in all of the happiness. Let it stand for about 30 minutes. Preheat the oven to 350 and bake for about 45 minutes. It's sooooo damn good.

For the cinnamon sauce (which I usually make while the thing is baking) combine the water and brown sugar in a medium saucepan. Bring it to a boil and stir until all the sugar dissolves. Boil until it reduces to about 1 cup (roughly 15 minutes) Remove the saucepan from the heat and whisk in the whipping cream (I just pour until it gets a little thick and lovely--I don't necessarily follow the measurement on this part) at this point you can also add the cinnamon--again I usually add more then what the recipe calls for. Then I put it over the head for another 15ish minutes until it gets thick and lovely.

When both are done, combine them for a happy dance in your mouth. Kate Moss said that "nothing tastes as good as skinny feels"--stupid model, she's never had this bread pudding. It rocks, eat up, and enjoy!