DRUNKEN BREAD PUDDING WITH AMARETTO SAUCE
A good way to use up day old croissants or other bread. This makes a scrumptious almond-flavored dessert.
Provided by Barb G.
Categories Dessert
Time P3DT3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter 11x7-inch baking dish.
- In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
- Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
- Add bread; stir to coat in egg mixture.
- Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
- Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
- Bake 30 minutes; sprinkle with almonds.
- Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
- Cool.
- Sauce: In pot melt butter over medium heat.
- Add remaining Amaretto; bring to a boil, stirring constantly.
- Cook 30 seconds, reduce heat to medium.
- Gradually whisk in powdered sugar until dissolved; remove from heat.
- Transfer to bowl; cover and cool.
- Serve bread pudding with sauce and if desired, whipped cream.
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