Monday, March 2, 2009


AMARETTO BREAD PUDDING has been served over and over for the Christmas lunch. Sugar made it first and passed the recipe along for everyone to enjoy.

A loaf of French bread

A quart of half & half

2 Tablespoons unsalted butter at room temperature

3 eggs

1 and ½ cups granulated sugar

2 tablespoons almond extract

¾ cup golden raisins

¾ cup sliced almonds

Preheat oven to 350 degrees. Tear the bread into chunks and place it into a 9X13X2 inch greased baking dish. Sprinkle the raisins and almonds over the bread, gently mixing together.

In a small bowl, beat together half & half, eggs, sugar and extract. Pour over the bread mixture. Bake for 50 minutes or until golden brown and not mushy to touch. Remove from oven; let cool while you prepare the sauce.

8 Tablespoons unsalted butter at room temperature
1 cup confectioner’s sugar
1 egg, well beaten
4 Tablespoons Amaretto liqueur

In the top of a double boiler over simmering water, mix together the butter and sugar, then stir constantly until sugar and butter are dissolved and the mixture is very hot. Whisk the egg well, blending into the hot mixture. Remove from the heat and continue whisking until the sauce cools to room temperature. Add the Amaretto liqueur.

Pour over the bread pudding and serve immediately.

It seems to me that Sugar doubled the sauce recipe – and probably upped the amount of Amaretto, too!

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