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Recipe: Amaretto Bread Pudding
Similar Categories: Amaretto, Bread, Pudding
AMARETTO BREAD PUDDING
1 lb. Challah (or 10 rolls - egg rolls with poppy seeds)
1 qt. half and half
3 eggs
1 1/2 c. sugar
1 tbsp. almond extract
3/4 c. chopped almonds
3/4 c. chopped raisins
1 stick butter
1 c. confectioners' sugar
1 egg
1/4 c. Amaretto
Tear 1 pound Challah or 10 egg rolls with poppy seeds into small
pieces. Soak 1 hour in 1 quart half and half. Add in raisins to soak,
also.
Whisk 3 eggs, sugar and almond extract. Pour into bread mixture and
mix gently. Fold in chopped almonds and raisins. Bake in well greased
8 x 10 inch pan for 50 minutes at 350 degrees.
Melt 1 stick butter with 1 cup confectioners' sugar over double
boiler. Remove from heat, whisk in 1 egg and 1/4 cup Amaretto.
Pour over cooled pudding and broil a few minutes until golden and
bubbly. Serves 8.
.
1 lb. Challah (or 10 rolls - egg rolls with poppy seeds)
1 qt. half and half
3 eggs
1 1/2 c. sugar
1 tbsp. almond extract
3/4 c. chopped almonds
3/4 c. chopped raisins
1 stick butter
1 c. confectioners' sugar
1 egg
1/4 c. Amaretto
Tear 1 pound Challah or 10 egg rolls with poppy seeds into small
pieces. Soak 1 hour in 1 quart half and half. Add in raisins to soak,
also.
Whisk 3 eggs, sugar and almond extract. Pour into bread mixture and
mix gently. Fold in chopped almonds and raisins. Bake in well greased
8 x 10 inch pan for 50 minutes at 350 degrees.
Melt 1 stick butter with 1 cup confectioners' sugar over double
boiler. Remove from heat, whisk in 1 egg and 1/4 cup Amaretto.
Pour over cooled pudding and broil a few minutes until golden and
bubbly. Serves 8.
.
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