Amaretto Bread Pudding

  • Yield: 8 - 12 servings
  • Prep: 15 minutes
  • Cook: 50 minutes

This upscale twist on an easy-to-make favorite is perfect for using up leftover ends of breads.


1loaf bread
1quart half and half
3whole eggs
1 1/2cups granulated sugar
2tablespoons almond extract
3/4cup slivered almonds
1cup California raisins
Amaretto Sauce:
8tablespoons butter
1cup powdered sugar
1 egg, well-beaten
4tablespoons Amaretto liqueur


  1. Preheat oven to 325F. Grease a 13 x 9-inch baking dish.
  2. Break bread into bite sized bits. Place in medium bowl and add half and half. Combine eggs, sugar and almond extract; whisk well. Stir into bread mixture. Fold in almonds and raisins. Spread evenly in baking dish. Bake 50 minutes. Remove from oven and  let cool.
  3. To prepare sauce, combine butter and powdered sugar in top of double boiler wet over simmering water. Cook, stirring until sugar is dissolvedRemove from heat and whisk in egg. Continue whisking until mixture reaches room temperature. Add Amaretto.
  4. Pre-heat broiler.
  5. Cut pudding into squares and place on an ovenproof serving platter. Spoon sauce over pudding and heat under broiler until sauce bubbles. Serve hot.

Recipe by Marrlene Osheskie