Amaretto Bread Pudding Recipe

1 loaf French bead
1 quart half and half
2 tbl. unsalted butter at room temperature
3 eggs 1 ½ cups granulated sugar
2 tbl. almond extract
¾ cup golden raisins
¾ cup sliced almonds

1. Break the bread into small pieces. Place the bread in medium sized bowl and cover with the half and half. Cover the bowl and let stand for 1 hour.
2. Pre-head oven to 325°.
3. Grease a 9 x 13 x 2 baking dish with the butter
4. In a small bowl, beat together eggs, sugar and almond extract. Stir in to the bread mixture.
5. Gently fold raisins and almonds into bread mixture.
6. Spread the bread mixture evenly in buttered baking dish. Set on middle rack of the oven and bake for 50 minutes, until golden. Remove and let cool


AMARETTO SAUCE

8 tbl. unsalted butter at room temperature
1 cup confectioner’s sugar
1 egg, well beaten
4 tbl. Amaretto liqueur

1. In the top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot
2. Remove from heat. Whisk the egg well into to the butter/sugar mixture. Continue whisking until sauce has come to room temperature.
3. Add the amaretto liqueur.


TO SERVE

Pre-heat broiler. Cut pudding into squares and place on a decorative oven-proof serving dish. Spoon Amaretto Sauce over pudding and place under broiler until sauce bubbles. Serve immediately.