Easy Bread Pudding With Amaretto Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- 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
-
Pudding:
- Preheat oven to 350°.
- In a large bowl mix bread cubes and raisins so they are well dispersed.
- drizzle melted butter onto of bread and raisins.
- In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
- Add egg mixture to bread and fold until bread is well soaked.
- Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
- Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
-
Sauce:
- 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.
- In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
- Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth – about 2 minutes.
- Sauce should be served warm. Sauce can be stored for up to 3 days ahead.
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RECIPE SUBMITTED BY
IAKnight
Oskaloosa, Iowa
<p>I love to cook! My mother taught Boy's Foods at our local high school when I was growing up, and thus my brother, my father and I all spend a lot of time in the kitchen creating. Fortunately when I experiment in the kitchen I have a lot more hits than misses (at least according to my wife). <br /> <br />I am the father of 2 grown kids (college) and a step-kid (about the same age) and very happily married! I worked as an agriculture researcher (hence the public name) for 20 years. I now work for the Knights of Columbus. <br /> <br />To relax I like to draw and play guitar, and of course, cook. Sometimes I think the artist in me comes out in the kitchen in how I create some new dishes. My only downfall is that I don't document what I am doing very well. So sometimes I have a great dish; but may have a hard time re-creating it. <br /> <br />I was taught to be a good cook one must taste what they are cooking. A recipe is a guideline for the dish, but don't be afraid to color outside the lines. I have often pondered getting formal training in the culinary arts - but in the mean time we (my wife and I) watch a lot of the Food Network. Recipezaar has be a great resource too. <br /> <br />Please feel free to rate my posted recipes! You suggestions would be greatly appreciated</p>