Drunken Bread Pudding With Amaretto Sauce |
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Prep Time: 4500 Minutes Cook Time: 45 Minutes |
Ready In: 4545 Minutes Servings: 10 |
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A good way to use up day old croissants or other bread. This makes a scrumptious almond-flavored dessert. Ingredients:
4 eggs |
3 egg yolks |
1 cup sugar, divided |
3/4 teaspoon cinnamon |
3 cups half-and-half |
10 tablespoons almond flavored liqueur, divided |
6 day-old plain croissants, about 3 ounces each, cut into 2 1/2 inch pieces or 12 dinner rolls (2 1/2 inch) or 12 cups bread, about |
2 tablespoons sliced almonds |
1/2 cup butter |
1 cup powdered sugar |
whipped cream (optional) |
Directions:
1. Preheat oven to 350°F.
2. Butter 11x7-inch baking dish.
3. In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
4. Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
5. Add bread; stir to coat in egg mixture.
6. Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
7. Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
8. Bake 30 minutes; sprinkle with almonds.
9. Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
10. Cool.
11. Sauce: In pot melt butter over medium heat.
12. Add remaining Amaretto; bring to a boil, stirring constantly.
13. Cook 30 seconds, reduce heat to medium.
14. Gradually whisk in powdered sugar until dissolved; remove from heat.
15. Transfer to bowl; cover and cool.
16. Serve bread pudding with sauce and if desired, whipped cream.
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