Amaretto Bread Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bread Pudding:
16 oz. bread (I use 16 dollar rolls, @ 1 oz. each)
4 cups half-and-half or milk (I use 3 cups 2% milk and 1 cup half-and-half)
4 eggs
¾ cup granulated sugar
1 tablespoon almond extract
1 teaspoon vanilla extract
¾ cup golden raisins
1 tablespoon Amaretto liqueur
¾ cup sliced almonds
1 tablespoon butter
Amaretto Sauce: This is one-half of the original recipe.
¼ cup (4 tablespoons or ½ stick) butter
½ cup powdered sugar
1 egg, beaten
2 tablespoons (⅛ cup) Amaretto liqueur
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Directions: |
Directions:~To prepare Bread Pudding ~
Break up bread in a large bowl; cover with the milk or half-and-half. Push the bread into the milk with the back of a spoon to submerse it. Cover and let stand 1 hour. (I didn't cover the bowl and only waited 45 minutes.)
Pour 1 tbsp. Amaretto liqueur and a small amount of boiling water over the golden raisins in a small cup. Let the raisins soak up the liquid for at least 20 minutes.
Preheat oven to 325º F.
Grease a 9-by-13-inch pan with 1 tablespoon butter. Beat the eggs in a separate bowl, add the sugar, almond and vanilla extracts and mix well. Stir this into the bread mixture. Fold in the raisins and sliced almonds. Pour into baking pan and spread evenly. Place on middle rack in oven and bake 50 minutes. (I used a smaller deeper glass casserole dish, and it took twice as long to cook and puffed up like a soufflé.) The pudding is done when a toothpick inserted in the center comes out clean or with only a few crumbs clinging to it. The pudding should have a fairly deep brown crust on the sides and top. Remove from oven and allow to cool a few minutes. Spoon Amaretto Sauce over individual servings. Also delicious served with whipped cream or ice cream.
~To prepare Amaretto Sauce~
Beat the egg in a small bowl. Melt the butter in the top of a double boiler over boiling water. Sift the powdered sugar into the butter with a hand-held sieve ( to reduce lumping). Continue to stir and heat until very hot. Remove from heat and whisk in the beaten egg. Add the liqueur and stir well. (The recipe did not call for it, but I then returned the sauce to the heat to be sure the egg was cooked, and then left it on the lowest flame to keep warm until the pudding was ready to be served.) Whisk the sauce again immediately before serving if some of the butter starts to separate out. |
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Personal
Notes: |
Personal
Notes: Heaven.
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