Prep 25 mins
Cook 50 mins
So far I have not made this but had it at a friends house. Will be making it but wanted to post it. It is so good.
- 1 loaf French bread
- 1 quart half-and-half
- 2 tablespoons butter, room temperature
- 3 eggs
- 1 1⁄2 cups sugar
- 2 tablespoons almond extract
- 3⁄4 cup golden raisin (optional)
- 3⁄4 cup sliced almonds (optional)
- 1⁄2 cup butter, room temperature
- 1 cup powdered sugar
- 1 egg, well beaten
- 1⁄4 cup amaretto liqueur
- Cook's note: When not using the Amaretto sauce, add 4 tablespoons of Amaretto liqueur to the bread mixture.
- Preliminaries: Break the bread into small pieces and place in a medium bowl.
- Cover with the half-and-half.
- Cover the bowl and let stand for 1 hour.
- Grease a 9-by-13-inch baking dish with the butter.
- Preheat the oven to 325 degrees.
- In a small bowl beat together the eggs, sugar, and almond extract.
- Stir the mixture into the bread and milk.
- Gently fold in the raisins and almonds, if desired.
- Spread the mixture evenly in the prepared dish.
- Bake 50 minutes, until golden.
- Remove and cool.
- Sauce: In the top of a double boiler over simmering water, combine butter and sugar.
- Stir constantly until the sugar is dissolved and the mixture is very hot.
- Remove from the heat and whisk in the egg.
- Continue whisking untiln the sauce has come to room temperature.
- Add the liqueur.
This was so easy and really, really awesome. The sauce really made it. Everyont loved it. Will Make again many times
Made this with Challah instead of French Bread & added 3/4 cup dried apricots (chopped), as well. Was going to post this too when I found yours. What a great recipe, it was awesome! I commend you on your great taste - just kidding around. Marvelous and looks good too. Thanks for sharing, Diane
For sauce: Instead of liqueur, put 1 TBL almond extract in a measuring cup and add water to make 1/4 C. Pour finished sauce over cooked pudding and place under broiler for 1-3 minutes.