Blueberry Pecan Bread Pudding With Amaretto Sauce

Name: Blueberry Pecan Bread Pudding With Amaretto Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 6 cups bread; 1 quart milk; 1/2 cup sugar; 6 eggs, beaten; 2 cups blueberries, fresh; 1 cup pecans, chopped; 1 teaspoon nutmeg; 1 tablespoon vanilla; 1/2 cup butter; 1 cup powdered sugar; 1/4 cup Amaretto; 1 egg yolk

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Recipe by Sherri at the Beach

I won 2nd place in the Blueberry Cooking Contest with this recipe. It is always a hit. I just take bread that is about to need to be chucked and put it in a zip lock bag and freeze it until I have enough to make a pudding. I've thrown in donuts, biscuits, sliced bread, italian bread -it really doesn't matter as it turns out great every time

READY IN: 1hr

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

For The Pudding
6

cups bread
1

quart milk
¹⁄₂

cup sugar
6

eggs, beaten
2

cups blueberries, fresh
1

cup pecans, chopped
1

teaspoon nutmeg
1

tablespoon vanilla
Amaretto Sauce
¹⁄₂

cup butter
1

cup powdered sugar
¹⁄₄

cup Amaretto
1

egg yolk

DIRECTIONS

Preheat oven to 375.
Grease a 13 x 9 glass baking dish.
Break bread into large pieces and place in a large bowl.
Pour in the milk and stir to combine. Let sit 10 minutes.
Add remaining pudding ingredients and stir to combine.
Pour into baking dish and bake 40-45 minutes until golden brown.
Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
Off heat, whisk in egg yolk and Amaretto. Heat 2 more minutes then pour over the bread pudding. You may have more sauce than you need depending on your dish.
Serve hot or cold. I like it best hot.

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