Giada De Laurentiis' bread pudding recipe calls for combining panettone bread with eggs, whipping cream, whole milk and sugar. Cook the bread mixture with a custard made with whipping cream, whole milk, sugar, amaretto liqueur and cornstarch, and serve with warm amaretto sauce.
To make the sauce for the bread pudding recipe, boil 1/2 cup of whipping cream, 1/2 cup of whole milk and 3 tablespoons of sugar over medium heat, stirring frequently. In a bowl, mix 1/4 cup amaretto liqueur and 2 teaspoons of cornstarch, and then whisk this into the cream mixture. Simmer for about two minutes, or until the sauce thickens, stirring constantly. Set aside the sauce and keep it warm.
To make the bread pudding, arrange 1 pound of cubed panettone bread with the crusts removed in a lightly buttered baking dish. In a bowl, whisk 8 large eggs with 1 1/2 cups of whipping cream, 2 1/2 cups of whole milk and 1 1/4 cups of sugar. Pour the egg mixture over the bread cubes and press the bread down until submerged. Let stand for 30 minutes, continuing to press down the bread.
Bake in an oven preheated to 450 F for about 45 minutes, or until the center of the pudding sets. Serve the amaretto sauce over the bread pudding.