Ingredients:
Bread:
1 - Panettone (Italian type of sweet bread) Or loaf of Texas Toast
3 oz. white chocolate, grated
8 eggs
1 cup whipping cream
2 cup whole milk
1 cup sugar
¼ cup Amaretto liqueur
1 tbl. vanilla extract
½ tsp. almond extract
Cinnamon sugar mixture
Sauce:
1 cup. powdered sugar
3 oz. white chocolate
1 stick unsalted butter
½ cup. whipping cream
¼ cup. Amaretto liqueur
½ tsp. ground cinnamon
½ tsp nutmeg
Directions:
Bread pudding:
Trim and reserve crusts from bread, cut bread into ½ cubes and place bread cubes in a 13x9 baking pan. Whisk eggs, grated or chopped white chocolate, whipping cream, milk, sugar, Amaretto, vanilla, and almond extract in a large bowl to blend. Pour over bread cubes and let stand 30 minutes, occasionally pressing bread into custard mixture. Cover and refrigerated. Preheat oven to 350 degrees. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. You’ll only need ¼ of the crusts, the rest can be discarded. Remove the bread crusts to cool, but maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle with cinnamon sugar mixture, then spread ½ cup of crust crumbs over top of pudding. Bake until pudding is set in center or about 40 minutes. Cut hot or warm bread pudding into slices; transfer to plates and spoon white chocolate Amaretto sauce over each portion and serve.
Sauce:
Stir sugar, white chocolate and butter in medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, Amaretto, and cinnamon; bring to a simmer. Simmer until sauce thickens and is reduced, about 5 minutes. Serve warm.