Amaretto Bread Pudding with Golden Raisins
- Yield 10 to 13 servings
A traditional bread pudding with a new twist.
- 4 cups half-and-half
- 1 loaf French bread, torn into 1-inch pieces
- 3 eggs
- 1 1/2 cups granulated sugar
- 2 to 3 tablespoons almond extract
- 1 cup sliced almonds
- 1/2 cup golden raisins (optional)
- 2 tablespoons unsalted butter, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup confectioners' sugar
- 1 egg, beaten
- 1/4 to 1/3 cup amaretto or almond-flavored liqueur
- Pour the half-and-half evenly over the bread in a large bowl. Let stand for 1 hour. Beat 3 eggs lightly in a bowl. Add the granulated sugar and almond extract and mix well. Pour over the bread mixture and mix well. Fold in the almonds and raisins.
- Grease a baking dish with 2 tablespoons butter. Spread the bread mixture into the prepared baking dish. Bake in a preheated 325F oven for 50-60 minutes or until golden brown.
- Combine 1/2 cup butter and confectioners’ sugar in the top of a double boiler over simmering water. Cook until the mixture is very hot, stirring constantly. Remove the top of the double boiler from the water and slowly whisk in 1 beaten egg. Let cool slightly and stir in the amaretto. Spoon the sauce evenly over the baked pudding. Broil 3 to 4 inches from the heat source until the sauce is bubbly. Remove to a wire rack and let cool.
Recipe reprinted with permission from Junior League of Lake Charles Marshes to Mansions (Junior League of Lake Charles, Louisiana, 2007).