Layered Almond-Cream Cheese Bread Pudding with Amaretto Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
vegetable cooking spray |
1 (16-ounce) loaf white bread, sliced and divided |
1 (8-ounce) package cream cheese, softened |
9 large eggs, divided |
1/4 cup sugar |
3 teaspoons vanilla extract, divided |
1 1/4 cups almond filling |
1 cup butter, melted and divided |
2 1/2 cups half-and-half |
dash of salt |
2 tablespoons almond filling |
2 tablespoons sugar |
1 egg yolk |
1/4 cup slivered almonds |
amaretto cream sauce |
Directions:
1. Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan.
2. Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
3. Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
4. Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
5. Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
6. Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
7. Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
8. Note: For testing purposes only, we used Solo Almond Filling.
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