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This recipe for CHALLAH BREAD PUDDING WITH AMARETTO SAUCE, by , is from The Pell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Pell
Added: Monday, October 5, 2009


1 1/2 C Whipping Cream 1/2 C Whole Milk
3 Tbl. Sugar
1/4 C Amaretto liqueur 2 Tsp. Cornstarch
1 (1 lB. loaf) CHALLAH, cut into 1" cubes 8 large Eggs
1 1/2 C Whipping Cream
2 1/2 C Whole Milk
1 1/4 C Sugar

To make the suace, bring the cream, milk and sugar to a boil in heavy sauce pan over medium heat, stirring frequently. In a small bowl, mix the araretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the suace thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto suace can be mode
3 days ahead) Cover and refrigerate. Rewarm before serving.
To make the bread pudding: Lightly butter a 13 x 9 x 2" 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. Receipe can be prepared up to 3 hours ahead. Cover and refrigerate. (Note: I have prepared this and put in the frig
up to 5 hours - no problems prior to baking) Preheat oven to 350 - bake 45 minutes until the pudding puffs and is set in the center. Cool slightly, spoon the bread pudding into bowls and serve with sauce




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