Amaretto Bread Pudding

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (1 lb) challah with poppy seed, broken into 1-inch pieces
• 1 quart half-and-half
• 2 tablespoons unsalted butter, room temperature (1/4 stick)
• 1 1/2 cups sugar
• 3 eggs, room temperature
• 2 tablespoons almond extract
• 3/4 cup golden raisin
• 3/4 cup sliced almonds, lightly toasted
• 1 cup powdered sugar
• 1/2 cup unsalted butter (1 stick)
• 1 egg, well beaten
• 1/4 cup amaretto liqueur

Recipe

• 1 combine bread and half and half in large bowl.
• 2 cover and let stand 1 hour, stirring occasionally.
• 3 position rack in center of oven and preheat to 325 degrees.
• 4 grease a 9x13x2-inch baking dish with 2 tablespoons butter.
• 5 whisk sugar,eggs and almond extract; stir into bread mixture.
• 6 gently fold in raisins and almonds and spoon into prepared dish.
• 7 bake until pudding is firm, about 50 minutes; cool. (can be prepared 6 hours ahead. do not refrigerate.).
• 8 preheat broiler.
• 9 butter broilerproof baking dish.
• 10 cut pudding into 8 to 10 squares and place in prepared dish.
• 11 spoon amaretto sauce over pudding and broil until sauce bubbles.
• 12 serve.
• 13 amaretto sauce:.
• 14 stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar disolves and mixture is very hot.
• 15 remove from over water and whisk in egg.
• 16 continue whisking until cooled to room temperature; mix in amaretto.
• 17 (amaretto sauce can be prepared 4 hours ahead.).