Amaretto Bread Pudding

Discussion in 'Food and nutrition' started by Lucky, Jan 7, 2005.

  1. Lucky

    Lucky Guest

    Amaretto Bread Pudding

    3 cup broken stale or dried bread or cake
    1/2 cup raw almonds
    3 cup half and half
    3 lg. eggs
    1 tsp. vanilla
    1/2 tsp. salt
    1/3 cup amaretto
    6 tbsp. sugar
    Optional: A handful of muscat raisins, tart berries: black,razz.,
    etc.

    Preheat oven to 350 degrees. Toast the almonds lightly in a skillet or
    broiler, taking care not to burn them. Chop the almonds coarsely. Break
    bread into a sizeable casserole. The pieces need to be small enough to
    absorb liquid well but should not be crumbs. Mix the almonds in with the
    bread. In another bowl beat together the eggs and the half and half, add
    the vanilla, salt and amaretto. Add the liquid mixture to the dry
    mixture.
    If the bread is totally dried out, let the mixture set for a few minutes
    to
    soak. If you add the raisins, add a little more liquid or macerate the
    raisins in the amaretto. Then bake for about 35 minutes. Serve warm or
    cold, by itself or topped with tart berries.



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