AMARETTO BREAD PUDDING

AMARETTO BREAD PUDDING image

Yield 8-10 servings

Number Of Ingredients 8

Previous Next

1 1 pound challah with poppy seeds, broken into 1 inch pieces
1 quart half and half
2 tablespoons !/4 stick) unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
2 tablespoons almond extract
3/4 cup golden raisins
3/4 cup sliced walnuts

Steps:

Combine bread and half and half in large bowl. Cover and let stand 1 hour, stirring occasionally. Position rack in center of oven and preheat to 325 degrees. Grease 9x13x2 inch baking dish with 2 tablespoons 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). Preheat broiler. Butter broiler proof baking dish. Cut pudding into 8 to 10 squares. Place in prepared dish. Spoon Amaretto Sauce over pudding. Broil until sauce bubbles and serve. "Amaretto Sauce" 1 cup powdered sugar 1/2 cup (1 stick) unsalted butter 1 egg well beaten 1/4 cup amaretto liqueur Stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar dissolves and mixture is very hot. Remove from over water and whisk in egg. Continue whisking until cooled to room temperature. Mix in amaretto.(amaretto sauce can be prepared 4 hours ahead of time)