Amaretto Bread Pudding

My all-time favorite bread pudding ...... I dream about it.


Ingredients:

• 1 loaf French bread
• 1 quart half-and-half
• 2 tablespoons unsalted butter, at room temperature
• 3 eggs
• 1-1/2 cups granulated sugar
• 2 tablespoons almond extract
• 3/4 cup golden raisins
• 3/4 cup sliced almonds

Directions:

1. Break up bread into small pieces. Place in a medium bowl and cover with the half-and-half. Cover bowl and let stand for 1 hour.
2. Preheat oven to 325 degrees.
3. Grease a 9 x 13 x 2 inch baking dish with the butter.
4. In a small bowl, beat together the eggs, sugar and almond extract. Stir into bread mixture.
5. Gently fold raisins and almonds into bread mixture.
6. Spread bread mixture evenly in buttered baking dish.
7. Set on middle rack in oven and bake for 50 minutes, until golden.
8. Remove and let cool.

Amaretto Sauce:

• 8 tablespoons unsalted butter at room temperature
• 1 cup confectioners sugar
• 1 egg, well beaten
• 4 tablespoons Amaretto liqueur

1. In the top of a double boiler over simmering water, stir together butter & sugar.
2. Stir constantly until sugar and butter are dissolved and mixture is very hot.
3. Remove from heat. Whisk the egg well into the butter-&-sugar mixture. Continue whisking until sauce has come to room temperature.
4. Add the Amaretto liqueur.

To serve:
Preheat broiler.
Cut pudding into 8-10 squares and place on a decorative, oven proof serving dish.
Spoon Amaretto sauce over pudding and place under broiler until the sauce bubbles. Serve immediately.

Serves 8-10


Source: Parade Magazine several decades ago, recipe by Silver Palate Chefs (Russo & Lufkin)