Spend Your Easter With Giusto Sapore!
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Giusto Sapore in Italian means, ” Just the right Flavor” and stands up to its name. This Easter how great would it be to enjoy Giusto Sapore’s authentic Panettone and Torrone. It makes for a delicious Easter and a family purely satisfied.
I think they best way of describing a Torrone is this: the best part of a candy bar, in my opinion, is the nougat. Imagine the nougat filled with an abundance of almonds and hazelnuts or berries and cream.
Look at all those nuts and berries!!! Blueberries, blackberries, strawberries, Oh My! I couldn’t wait to dig in and try a piece of each. My granny was right along with me on that. Last time my granny had something similar was when she was in Italy.
Torrone has nuts inside and out. Each tasty bite you will bite into a delicious hazelnut or almond! Looks great, doesn’t it!
Torrone with Country Berries is also full of flavor. The one, however, has a light berry jam infused in the layers of the nougat. You can see the layers in the picture, and I promise the picture doesn’t do it justice! The taste is out of this world! I think this one is my favorite out of the 2 Torrones. It’s making my mouth water just looking at it.
Panettone is a 2-pound bread that filled with dried fruits and excellent flavor. Panettone is domed shaped Italian sweet bread usually served at Christmas, Easter and other special occasions. Rich in a lemon butter taste that has generous portions of raisins and candied orange peel.
Having a 2-pound loaf, I made homemade Bread Pudding with sliced Honey Almonds and Amaretto Sauce to glaze the top. Can you say, Yummy? I know my family did! I will share the recipe I used and show you pictures while I cooked!
Note: When you get some Panettone for you and your family, make sure you try the bread by itself. It reminds me of a fluffy fruit cake without all the sugar, stickiness, and cherries. You never know until you try it!
1/2 c whipping cream
1/2 cup whole milk
3 tbsp sugar
1/4 c Amaretto liqueur
2 tsp cornstarch
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 lrg eggs
1 1/2 c whipping cream
2 1/2 c whole milk
1 1/4 c sugar
1 bag Honey Roasted Sliced Almonds
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the Amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, constantly stirring, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm Amaretto sauce, top with Honey almond slices and serve.
Spending Time With Family: