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Amaretto Bread Pudding
in Guest Recipe Book
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I felt like I was the dessert chef at a five star resort--this bread pudding is out of this world.
1 lb. (16 oz.) loaf French bread
(Jewish egg bread is even better)
1 quart half and half
2 tablespoons unsalted butter
1 1/2 cups granulated sugar
2 tablespoons almond extract
1 tsp. vanilla extract
3/4 cup sliced almonds
For Amaretto Sauce:
8 tablespoons unsalted butter
1 cup powdered sugar
1 egg, well beaten
4 tablespoons Amaretto liqueur
For The Pudding:
Break up bread into small pieces. Place in medium bowl and cover with half and half. Grease (use the butter) a 9x13 inch baking dish. Beat together eggs, sugar and extracts and fold into bread mixture. Gently fold in almonds. Spread mixture evenly into baking dish, set on middle rack of oven (preheated to 325 degrees F) and bake 50 minutes or until golden brown. Cool.
For The Amaretto Sauce:
Stir butter and sugar in double boiler over simmering water until sugar is dissolved. It takes a few minutes and looks like the sugar is not mixing in correctly, but it will turn creamy and smooth when it's heated enough. Remove from heat.
Slowly add the egg (whisking constantly) into heated mixture and continue mixing until it comes to room temperature. Add amaretto.
Cut bread pudding into squares and spoon sauce over each serving.
Makes: 10 servings
|Source: My Recipes|
|Submitted By: Lynne Parrish|