Amaretto Bread Pudding Recipe 45 Food

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
• To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
• Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
• Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
• Cool 10 minutes before serving with sauce.
• For sauce: I always double this!
• Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
• ENJOY!

AMARETTO BREAD PUDDING

Steps:

• Cook's note: When not using the Amaretto sauce, add 4 tablespoons of Amaretto liqueur to the bread mixture.
• Preliminaries: Break the bread into small pieces and place in a medium bowl.
• Cover with the half-and-half.
• Cover the bowl and let stand for 1 hour.
• Grease a 9-by-13-inch baking dish with the butter.
• Preheat the oven to 325 degrees.
• In a small bowl beat together the eggs, sugar, and almond extract.
• Stir the mixture into the bread and milk.
• Gently fold in the raisins and almonds, if desired.
• Spread the mixture evenly in the prepared dish.
• Bake 50 minutes, until golden.
• Remove and cool.
• Sauce: In the top of a double boiler over simmering water, combine butter and sugar.
• Stir constantly until the sugar is dissolved and the mixture is very hot.
• Remove from the heat and whisk in the egg.
• Continue whisking untiln the sauce has come to room temperature.
• Add the liqueur.

BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Spread the bread cubes in a single layer in a large shallow baking pan. Bake in a 300 degree oven for 10 to 15 minutes or until bread cubes are dry; stirring several times. Place dry bread cubes in a greased 2 quart casserole square baking dish. Set aside.
• In a medium mixing bowl, whisk together egg yolks, whipping cream, half and half, sugar and the vanilla. Pour egg mixture over bread. Use the back of a large spoon to gently push down on the bread cubes, making sure bread absorbs the egg mixture. Cover and chill 4 hours or overnight.
• Bake uncovered in 325 degree oven for 45 to 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve warm with Amaretto Sauce or maple syrup.
• Amaretto Sauce: 1/2 cup packed brown sugar, 1/3 cup light colored corn syrup, 1/4 cup amaretto, and 1/2 teaspoon vanilla.
• In a heavy small saucepan, combine brown sugar, corn syrup and amaretto. Cook stirring frequently, over medium heat until mixture just comes to boiling. Remove from heat; stir in vanilla. Serve warm with bread pudding. Makes about 3/4 cup sauce.

EASY BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Pudding:.
• Preheat oven to 350°.
• In a large bowl mix bread cubes and raisins so they are well dispersed.
• drizzle melted butter onto of bread and raisins.
• In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
• Add egg mixture to bread and fold until bread is well soaked.
• Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
• Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
• Sauce:.
• Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
• In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
• Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
• Sauce should be served warm. Sauce can be stored for up to 3 days ahead.

MEXICAN BREAD PUDDING W/ AMARETTO SAUCE

Steps:

• Tear bread into 1 in pieces.
• Combine with milk and cream in a large bowl, let stand.
• Mix sugar, eggs, and almond extract thoroughly.
• add to bread mixture, make sure the bread is well coated.
• Add almonds, raisins and chopped apricots.
• Spray a 9 x 13 pan with cooking spray.
• Heat oven to 325 degrees.
• Spoon mixture into dish and bake until firm approx 50 minutes.
• Cut into servings and top with sauce below.
• Sauce:.
• Stir sugar and butter in top of a double boiler until butter melts and sugar.
• dissolves.
• Remove and whip egg with Amaretto and put into the sugar mixture.

AMARETTO EGGNOG BREAD PUDDING

Steps:

• Preheat oven to 350°.
• Tear bread into chunks.
• Beat the eggs into the eggnog and then add the amaretto and vanilla.
• Pour over bread.
• With hands, mix until it has texture like very wet, soft stuffing.
• You may need to add more Amaretto,for proper texture (It will set up as it bakes).
• Add the raisins.
• Bake about 45 minutes, uncovered.
• You may serve warm or cold.

SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds.
• Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top is lightly browned, about 50 minutes.
• Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.