Amaretto Bread Pudding

Serves: 13
Total Calories: 374


1 loaf French bread
1 quart half and half or milk
2 tablespoons butter
3 eggs
1 1/2 cups sugar
2 tablespoons almond extract
3/4 cup golden raisins
3/4 cup sliced almonds
Amaretto Sauce:
8 tablespoons unsalted butter
1 cup powdered sugar
1 egg, beaten
4 tablespoons amaretto liqueur


Break up bread and cover with half-and-half. Cover and let stand one hour. Preheat oven to 325°. Grease 9x13x2-inch dish with the butter. Beat eggs, sugar, and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spread evenly in dish. Place on middle rack and bake 50 minutes. Remove and cool.

Amaretto Sauce:
Using double boiler, stir together butter and sugar until very hot. Remove from heat. Whisk the egg well into butter and sugar mixture. Add liqueur. To serve, cut pudding into 12–15 pieces. Spoon sauce over and serve immediately.

The bread pudding freezes well. The sauce will keep in the refrigerator for several weeks.

Nutritional Facts:

Serves: 13
Total Calories: 374
Calories from Fat: 194

This Amaretto Bread Pudding recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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