Here is an old recipe I wanted…no…needed on this new blog.

I love just about anything pudding, so whenever I make this there has to be a party going on to make sure I won’t eat it all. Amaretto is also an acquired taste for me. I really don’t like it when it stands alone, but when something sweet is added the taste is certainly enhanced. I have a mine to add it to just about every pudding recipe I have. But, that wouldn’t be good would it? Yeah it would taste awesome. I should do it though.

Bread Pudding
1 loaf day old French bread
4 cups milk
½ cup sugar
6 eggs
1 cup raisins
1 tbsp. vanilla
Amaretto to taste

1. Preheat oven to 375°. Butter 9×13 inch baking dish and set aside.
2. Tear bread into medium to small pieces and soak in large bowl with milk.
3. Add sugar, raisins, vanilla, and amaretto (I used ¼ cup).
4. Whisk eggs in another bowl until well mixed and add to bread. Mix all until just combined. Pour into baking dish and bake for 30-45 minutes.
5.Sprinkle or brush Amaretto over hot pudding.

Amaretto Sauce
1 stick unsalted butter
1 cup powdered sugar
¼ cup Amaretto
1 egg yolk

1. Whisk Amaretto and egg yolk and set aside.
2. Melt butter and sugar in a sauce pan over low heat, stirring constantly.
3. Slowly add Amaretto mixture while stirring. Heat slowly for 1-2 minutes to set egg.
4. Poke holes in bread pudding and pour the hot sauce over it.

Note: I wound up using 2 egg yolks because I heated it up way too quickly and had to strain out the strings of egg from the first try.

Printer Friendly Bread Pudding & Amaretto Sauce