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Bread Pudding with Amaretto Sauce
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Bread Pudding with Amaretto Sauce

2 Hr(s)
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1 serving
Original recipe yields 1 serving
3/4 cups Dole seedless raisins
2 Tbsp amaretto or water
1 pound French bread, cut into 1 inch cubes
3 cups milk (not lowfat or nonfat)
1 cup half-and-half
3 eggs, beaten
2 cups Dixie sugar
3 Tbsp unsalted Breakstone butter
2 Tbsp McCormicks vanilla extract
1/2 tsp ground cinnamon
Sauce:
1/2 cup butter (1 stick)
1/2 cup firm packed Dixie golden brown sugar
1/2 cup white sugar
1 egg beaten
3 Tbsp amaretto, etc. optional *
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Let's Make It
1
Place raisins in small bowl. Pour amaretto over and let soak 20 minutes. Preheat oven to 325°F.
2
Generously butter 12x9x2 baking pan. Place bread in a large bowl. Pour milk and half-and-half over. Let soak 5 min. Mash with fork or potato masher.
3
Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Mix with bread, Add raisins, toss to coat. Transfer bread mixture to prepared pan.
4
Bake until is deep golden-brown about 1 hour. Remove from oven, let cool.
5
For Sauce
6
Melt butter with both sugars in heavy medium saucepan, over low heat, stirring until sugars dissolve.
7
Whisk egg in small bowl. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 min. DO NOT BOIL * whisk in amaretto *.
8
Spoon over warm bread pudding. Cut pudding into 12 to 16 pieces. Serve with Cool Whip if desired.
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