For the pudding:
500 g of sweet bread slices (panetone or other type), 2.5 cm thick
1 liter of fresh heavy cream
3 eggs
1 cup of sugar (180 g)
1 tablespoon and 2 teaspoons of vanilla extract
1 teaspoon of almond extract
For the sauce:
1/2 cup of butter (100 g)
1 cup of confectioner's sugar (130 g)
3 tablespoons of almond liqueur
2 egg yolks
For the pudding:
500 g of sweet bread slices (panetone or other type), 2.5 cm thick
1 liter of fresh heavy cream
3 eggs
1 cup of sugar (180 g)
1 tablespoon and 2 teaspoons of vanilla extract
1 teaspoon of almond extract
For the sauce:
1/2 cup of butter (100 g)
1 cup of confectioner's sugar (130 g)
3 tablespoons of almond liqueur
2 egg yolks
Make the pudding: in a baking dish, spread the sweet bread slices and bake in a moderate oven (180°C) until golden brown
Remove from the oven and let cool for 1 hour
Break into small pieces and place in a large bowl
Pour the heavy cream over the top and let sit for 1 hour, allowing the liquid to be absorbed
Preheat the oven to 150°C (mild)
Butter a 20 x 31 cm baking dish. Reserve
In a medium bowl, beat with an electric mixer (handheld) the eggs with sugar and extracts
Add the sweet bread soaked in heavy cream and mix
Transfer the mixture to the reserved baking dish and bake for 1 hour, or until the pudding top is golden brown
Remove from the oven and let cool
Make the sauce: in a bowl, melt the butter over low heat in a double boiler
Slowly add the sugar, whisking with an electric mixer (handheld) until smooth
In the same double boiler, add the almond liqueur and egg yolks, one at a time, and cook for 4 minutes, beating continuously, until the sauce reaches a honey-like consistency
Just before serving, preheat the oven to 250°C (very hot)
Pour the sauce over the pudding and bake for 5 minutes, until heated through
Cut into rectangular pieces and serve
493 calories per piece
