Amaretto Bread Pudding

"From Cooking Light Cookbook, 1989. Not what I think of as light food but sounds great just the same!"
 
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Ready In:
55mins
Ingredients:
9
Serves:
6
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ingredients

  • 3 cups French bread, torn into small pieces
  • cooking spray
  • 2 cups skim milk
  • 13 cup brown sugar, firmly packed (Splenda makes a lower calorie brown sugar)
  • 14 cup almonds, sliced
  • 1 tablespoon Amaretto
  • 1 12 teaspoons Amaretto (not a typo)
  • 14 teaspoon almond extract
  • 3 eggs, beaten
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directions

  • Place bread pieces in a 9 inch square baking pan that has been coated with cooking spray.
  • In a bowl, combine the milk and remaining ingredients, stirring well with a whisk.
  • Pour the milk mixture over the bread pieces.
  • Bake at 350 degrees F. for 50 minutes or until a knife inserted in the center comes out clean.
  • Serve warm.

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RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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