Drunken Bread Pudding With Amaretto Sauce

Recipe by Barb G.
READY IN: 75hrs 45mins
SERVES: 8-10




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