New Orleans Bread Pudding With Amaretto Sauce

While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 1  loaf  French bread, stale cut into 1 inch cubes (I store the loaf in a cold oven over night to make it stale)
• 1  quart milk
• 1⁄2 cup sugar
• 2  tablespoons Amaretto (optional)
• 1  cup raisins
• 1  tablespoon vanilla extract
• 6  eggs
• 2  tablespoons cinnamon
• 1  cup powdered sugar (for sauce)
• 1⁄2 cup butter (for sauce)
• 1⁄4 cup Amaretto (for sauce)

Directions

1. Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
2. Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
3. Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
4. Cool 10 minutes before serving with sauce.
5. For sauce: I always double this!
6. Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
7. ENJOY!