Drunken Bread Pudding With Amaretto Sauce

Total Time
75hrs 45mins
Prep 75 hrs
Cook 45 mins

A good way to use up day old croissants or other bread. This makes a scrumptious almond-flavored dessert.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter 11x7-inch baking dish.
  3. In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
  4. Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
  5. Add bread; stir to coat in egg mixture.
  6. Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
  7. Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
  8. Bake 30 minutes; sprinkle with almonds.
  9. Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
  10. Cool.
  11. Sauce: In pot melt butter over medium heat.
  12. Add remaining Amaretto; bring to a boil, stirring constantly.
  13. Cook 30 seconds, reduce heat to medium.
  14. Gradually whisk in powdered sugar until dissolved; remove from heat.
  15. Transfer to bowl; cover and cool.
  16. Serve bread pudding with sauce and if desired, whipped cream.
Most Helpful

5 5

Another tasty version of bread pudding. Since I'm cooking for 2 people, I cut the recipe in half; if you do so,be careful of the amounts specified in the directions - the computer doesn't adjust them.

5 5

There is, finally, a bread pudding I like. Of course, it is the amaretto that does the trick. I had a bunch of Devonshire cream and bread crusts left over from a high tea, so instead of making the sauce for the top, I just added more amaretto and topped with Devonshire cream. I can tell that it would be good with the sauce too. Most bread puddings don't have much flavor to me, they are just a vehicle to carry sugar into the body. This has flavor!