Bread Pudding With Amaretto Sauce

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READY IN: 1hr 30mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups cubed cinnamon rolls without icing (cinnamon-swirl bread, brioche or sweet bread)
  • 4
    egg yolks, lightly beaten
  • 1 12
    cups whipping cream (if you like, omit the whipping cream and use 3 cups total half and half)
  • 1 12
  • 3
    tablespoons sugar
  • 1
    tablespoon vanilla
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DIRECTIONS

  • Spread the bread cubes in a single layer in a large shallow baking pan. Bake in a 300 degree oven for 10 to 15 minutes or until bread cubes are dry; stirring several times. Place dry bread cubes in a greased 2 quart casserole square baking dish. Set aside.
  • In a medium mixing bowl, whisk together egg yolks, whipping cream, half and half, sugar and the vanilla. Pour egg mixture over bread. Use the back of a large spoon to gently push down on the bread cubes, making sure bread absorbs the egg mixture. Cover and chill 4 hours or overnight.
  • Bake uncovered in 325 degree oven for 45 to 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve warm with Amaretto Sauce or maple syrup.
  • Amaretto Sauce: 1/2 cup packed brown sugar, 1/3 cup light colored corn syrup, 1/4 cup amaretto, and 1/2 teaspoon vanilla.
  • In a heavy small saucepan, combine brown sugar, corn syrup and amaretto. Cook stirring frequently, over medium heat until mixture just comes to boiling. Remove from heat; stir in vanilla. Serve warm with bread pudding. Makes about 3/4 cup sauce.
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