AMARETTO BREAD PUDDING

Amaretto Bread Pudding image

Provided by Terrie Hoelscher

Time 1h50m

Number Of Ingredients 14

BREAD PUDDING:
1 loaf of french breaad
1 qt half-n-half
2 Tbsp unsalted butter, room temperature
3 eggs
1 1/2 c granulated sugar
2 Tbsp almond extract
3/4 c golden raisins
3/4 c sliced almonds
AMARETTO SAUCE:
1/2 c butter
1 c granulated sugar
1/2 c sour cream
1 tsp almond extract or amaretto liqueur

Steps:

1. Break up bread into small pieces and place in a medium-sized bowl. Cover the bread with the half-n-half, and let soak for one hour. Preheat oven to 325°, and grease a 9x13 baking dish with the butter. Just as bread is finishing its 1-hour soak time: In a small bowl, beat together eggs, sugar and almond extract. Stir gently into bread mixture. Gently fold raisins and sliced almonds into the bread mixture. Spread bread mixture into the prepared baking dish. Set on middle rack of oven, and bake for 50 minutes until golden brown.
2. FOR THE AMARETTO SAUCE: While bread pudding is baking, melt butter and sugar over low heat and let cool. Add other ingreds. and stir until blended. Can be chilled and spooned over warm bread pudding, or drizzled over slightly cooled pudding to soak in as a glaze.
3. Bread pudding is best served warm, and it freezes well if you haven't added the sauce.