LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE
Steps:
- Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
- Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
- Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
- Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
- Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
- Preheat the oven to 325 degrees F.
- Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
- Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
- Combine amaretto and cornstarch, stirring until smooth.
- Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
ALMOND AMARETTO BREAD PUDDING WITH AMARETTO SAUCE
This recipe is a little different from other bread puddings I've made but it is really amazing! The Amaretto flavor is wonderful with the cinnamon and the cream sauce, well I could just drink that stuff. Give it a try, you won't be disappointed.
Provided by Donna Graffagnino
Categories Puddings
Time 55m
Number Of Ingredients 17
Steps:
- 1. Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
- 2. Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
- 3. In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
- 4. Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
- 5. Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350ยบ F for 40-55 minutes or until knife inserted in center comes out clean.
- 6. SAUCE DIRECTIONS:
- 7. In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
- 8. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
- 9. Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
- 10. NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.
AMARETTO-ALMOND SAUCE
From Cooking Light's 1990 Annual Cookbook. Can be spooned over angel food cake, ice cream, baked apples or ice milk.
Provided by the_cookie_lady
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and cornstarch in a small saucepan; stir in water. Place over medium heat; bring to a boil, stirring constantly. Cook 2 minutes of until thickened, stirring constantly.
- Stir in amaretto and lemon juice; heat just until mixture comes to a boil. Remove from heat; stir in almonds and extract. Serve warm or chilled.
Nutrition Facts : Calories 39.5, Fat 1, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 7.5, Fiber 0.2, Sugar 6.4, Protein 0.4
AMARETTO ALMOND CREAM SAUCE
Make and share this Amaretto Almond Cream Sauce recipe from Food.com.
Provided by Mercy
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
- As soon as the almonds are nicely browned, add the Amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
- After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
- Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
- Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
- The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
- NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.
Nutrition Facts : Calories 327.5, Fat 34.4, SaturatedFat 19.7, Cholesterol 113.9, Sodium 194.3, Carbohydrate 3.6, Fiber 0.7, Sugar 0.6, Protein 3.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #desserts #condiments-etc #easy #dietary #egg-free #free-of-something #3-steps-or-less
You'll also love