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AMARETTO BREAD PUDDING Recipe

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This recipe for AMARETTO BREAD PUDDING is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf french bread
1/12 c sugar
1 Quart half & half
2 T almond extract
2 T butter (room temp)
3/4 c golden raisins
3 eggs
3/4 c sliced almonds

AMARETTO SAUCE

1 C powdered sugar
8 T butter
1 egg (well beaten)
4 T Amaretto Liqueur
non stick spray
Directions:
Directions:
MAKE THE AMARETTO BREAD PUDDING

BREAK BREAD INTO SMALL PIECES. PLACE IN MEDIUM SIZED BOWL AND COVER WITH HALF & HALF. COVER AND LET STAND FOR 1 HOUR

PREHEAT OVEN TO 325*, GREASE A 9X13" BAKING BUTTER WITH BUTTER

IN A SMALL BOWL BEAT TOGETHER THE EGGS, SUGAR AND ALMOND EXTRACT. STIR MIXTURE INTO BREAD. GENTLY FOLD IN RAISINS AND THE ALMONDS INTO MIXTURE.

SPREAD MIXTURE EVENLY INTO BAKING DISH. BAKE ON MIDDLE RACH OF OVEN FOR 50 MINUTES OR UNTIL GOLDEN. REMOVE AND LET COOL.

MAKE AMARETTO SAUCE

ON TOP OF DOUBLE BOILER OVER SIMMERING WATER, STIR TOGETHER BUTTER AND SUGAR. STIR CONSTANTLY UNTIL BUTTER AND SUGAR ARE DISSOLVED AND MIXTURE IS VERY HOT.

REMOVE FROM HEAT, WHISK EGG INTO THE MIXTURE. CONTINUE WHISKING UNTIL SAUCE IS ROOM TEMPERATURE

ADD THE AMARETTO LIQUEUR

WITH THE WOODEN HANDLE OF SPOON, MAKE HOLES IN THE BAKED PUDDING, POUR SAUCE OVER
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min

 

 

 

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