Thursday, March 12, 2009

Amaretto Bread Pudding

Amaretto Bread Pudding

1 1-lb. challah with poppy seeds, broken into 1-inch pieces
1 qt. half and half
2 Tbs. butter, room temp.
1 ½ c. sugar
3 eggs, room temp.
2 Tbs. almond extract
¾ c. golden raisins
¾ c. sliced almonds

Combine bread and half and half in large bowl. Cover and let sit one hour, stirring occasionally. Position rack in center of oven and preheat to 325. Grease 9x13 inch pan with 2 Tbs. butter. Whisk sugar, eggs, and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spoon into prepared dish. Bake until pudding is firm, about 50 minutes. Cool. (Can be prepared 6 hours ahead. Do not refrigerate.)

Amaretto Sauce:
1 c. powdered sugar
1 cube butter
1 egg, beaten
¼ c. Amaretto or 1 tsp. almond extract
Makes 1 ½ cups.

Stir butter and sugar in top of double boiler until melted and dissolved. Remove from heat and whisk in amaretto and egg. Beat until cool to room temp. Cut pudding into slices, leaving in pan. Place under broiler until SLIGHTLY browned. Set on plates and spoon sauce on each. Serves 8-10.
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1 comment:

  1. Alyssa, I'm a friend of Kristi Jo's and I swear I've met you before....were you in DC with the Barlow program? Anyway I just had to finally comment and tell you that your food blog is TO DIE FOR and I'm LOVING all the recipes. Thanks so much for sharing!!! Our family recipe blog is :)