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


  1. 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.
  2. 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.
  3. 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).