almond amaretto bread pudding with amaretto sauce

How To Make almond amaretto bread pudding with amaretto sauce

• 1

  Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
• 
  2

  Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
• 
  3

  In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
• 4

  Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
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  5

  Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
• 6

  SAUCE DIRECTIONS:
• 7

  In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
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  8

  In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
• 9

  Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
• 10

  NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.
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