Easy Bread Pudding With Amaretto Sauce

This is derived from a combination of recipes. The sauce make the dish as it is very smooth and not too sweet.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• Pudding

• 6  cups  bread cubes, 1 large or 2 small loaves of French bread cut into 1 1/2 inch cubes
• 3⁄4 cup raisins
• 4  tablespoons  melted butter
• 6  beaten eggs
• 1  cup sugar
• 1  cup milk
• 1  cup  whipping cream
• 1  teaspoon ground cinnamon
• 1 1⁄2 teaspoons vanilla

• Sauce

• 1  cup milk
• 1  cup  whipping cream
• 1⁄3 cup sugar
• 1⁄2 cup Amaretto
• 1  tablespoon cornstarch
• 2  teaspoons vanilla

Directions

1. Pudding:
2. Preheat oven to 350°.
3. In a large bowl mix bread cubes and raisins so they are well dispersed.
4. drizzle melted butter onto of bread and raisins.
5. In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
6. Add egg mixture to bread and fold until bread is well soaked.
7. Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
8. Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
9. Sauce:
10. Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
11. In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
12. Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth – about 2 minutes.
13. Sauce should be served warm. Sauce can be stored for up to 3 days ahead.