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Susan's Amaretto Bread Pudding
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Recipe Information

  • 1 lb (.5 kg) firm bread
  • 1 qt half & half
  • 2 tbsp (30 ml) unsalted butter at room temperature
  • 1-1/2 cups (350 ml) sugar
  • 3 eggs
  • 2 tbsp (30 ml) almond extract
  • 3/4 cup (175 ml) golden raisins
  • 3/4 cup (175 ml) sliced almonds
  • Amaretto sauce
  • 1 cup (225 ml) powdered sugar
  • 1 stick unsalted butter
  • 1 egg well beaten
  • 1/4 cup (60 ml) Amaretto liqueur
  • Break bread in 1 inch pieces.
  • Combine bread with half & half in large bowl.
  • Cover and let stand 1 hour, stirring occasionaly.
  • Grease 9 x 13 inch baking dish with butter.
  • Whisk together sugar, eggs and almond extract.
  • Stir into bread and half & half mixture
  • Gently blend in raisins and almonds.
  • Spoon into baking dish.
  • Bake in 325 degree (175 C.) F. oven for 50 minutes or until firm.
  • Let cool
  • Sauce:
  • Stir sugar and butter in top of double boiler over simmering water until butter melts, sugar dissolves and mixture is very hot.
  • Remove from heat and whisk in the egg.
  • Continue whisking until cooled to room temperature.
  • Stir in the amaretto
  • When ready to serve, butter a broiler proof serving dish.
  • Cut the pudding into 8 to 10 squares.
  • Place squares into baking dish.
  • Spoon amaretto sauce over pudding.
  • Broil a few minutes until sauce bubbles.

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