Amaretto Bread Pudding

posted by DBR 02-09-102 5:57 PM

From Kay Ewings Cooking School Cookbook
Amaretto Bread Pudding

12 pieces of sliced bread
4 C milk
1/4 C butter
3 eggs
1 1/2 C sugar
1 t almond extract
1/2 C slice almonds

1/2 C butter
1 C powdered sugar
1 egg *
1/4 C Amaretto

Preheat oven to 350. Tear bread into medium size pieces and place in a large greased baking dish.

Heat milk and butter in a large sauce pan over low heat until butter melts. Pour over bread. Beat eggs, add sugar and almond extract. Pour over bread and gently stir in. Sprinkle with almonds. Bake about 40 minutes until set.

To make sauce, melt butter and powdered sugar in a small saucepan over low heat. Remove from heat and quickly whisk in 1 egg*. Stir in Amaretto and beat until smooth.

To serve, cut bread pudding into squares and top with sauce. Serve warm even if made ahead. (can be reheated in microwave) Serve 12

Kay's notes: Bread pudding tends to deflate once it starts to cook.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line