Amaretto Bread Pudding

Leslie in Texas's Note:

This recipe comes from an October 1985 issue of Bon Appetit. It was in a section that featured "New York's Famous Caterers". The recipe comes from The Silver Palate catering company.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 (1 lb) challah with poppy seed , broken into 1-inch pieces
• 1 quart half-and-half
• 2 tablespoons unsalted butter , room temperature (1/4 stick)
• 1 ½ cups sugar
• 3 eggs , room temperature
• 2 tablespoons almond extract
• ¾ cup golden raisin
• ¾ cup sliced almonds , lightly toasted

Amaretto Sauce

• 1 cup powdered sugar
• ½ cup unsalted butter (1 stick)
• 1 egg , well beaten
• ¼ cup amaretto liqueur

Directions:

1. Combine bread and half and half in large bowl.
2. Cover and let stand 1 hour, stirring occasionally.
3. Position rack in center of oven and preheat to 325 degrees.
4. Grease a 9X13X2-inch baking dish with 2 tablespoons butter.
5. Whisk sugar,eggs and almond extract; stir into bread mixture.
6. Gently fold in raisins and almonds and spoon into prepared dish.
7. Bake until pudding is firm, about 50 minutes; cool. (Can be prepared 6 hours ahead. Do not refrigerate.).
8. Preheat broiler.
9. Butter broilerproof baking dish.
10. Cut pudding into 8 to 10 squares and place in prepared dish.
11. Spoon Amaretto Sauce over pudding and broil until sauce bubbles.
12. Serve.
13. Amaretto Sauce:.
14. Stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar disolves and mixture is very hot.
15. Remove from over water and whisk in egg.
16. Continue whisking until cooled to room temperature; mix in amaretto.
17. (Amaretto Sauce can be prepared 4 hours ahead.).