Amaretto Eggnog Bread Pudding Food

AMARETTO BREAD PUDDING

Steps:

• Cut or tear bread into 1/2 inch pieces. Place into a large bowl and cover with half-and-half.
• Let mixture stand for 1 hour in the refrigerator.
• Preheat oven 350 degrees
• In a small mixing bowl, beat the eggs, sugar and almond extract.
• When the bread is ready, stir in egg/sugar mixture into the bread mixture.
• Gently fold in the almonds.
• Grease a 9x13 baking dish with the 2 tablespoons of butter.
• Pour mixture into the baking dish and bake for 1 hour or until top is golden.
• Remove from oven.
• Sauce
• Stir the butter and sugar together over low heat until sugar is dissolved.
• Remove from heat, briskly whisk in the egg and Amaretto.
• Pour sauce over bread pudding and serve.

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.

AMARETTO BREAD PUDDING

Steps:

• Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
• Mix until well combined.
• Pour mixture into a buttered 9 x 13 inch pan.
• Bake at 350 degrees F.
• for 35 minutes or until set.
• When pudding is almost finished baking, place butter in a saucepan and melt slowly.
• Add powdered sugar and beaten egg.
• Mix quickly so that the egg doesn't cook before it is incorporated.
• Cook until smooth and incorporated.
• Add almond liqueur.
• Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
• NOTE: I found it easier to mix all liquids and sugar together first, then add bread.

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.

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!

EGGNOG-PANETTONE BREAD PUDDING

Steps:

• Preheat oven to 475 degrees F.
• Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl.
• For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.
• Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.
• Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.
• Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments.
• Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.

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.

EASY AMARETTO BREAD PUDDING

Steps:

• Heat oven to 350 degrees.
• In a large bowl, beat together eggs, sugar, Amaretto, almond extract, milk and water. In a quart baking dish, place bread cubes and cover with egg mixture.
• Top with almonds.
• Bake for approximately 30 minutes.
• Raise oven to 425 degrees and bake for another 10 minutes.
• Cool 1 hour and top with powdered sugar and serve!

EGGNOG BREAD PUDDING

Steps:

• Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
• Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
• Preheat oven to 350 degrees.
• Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
• Add raisins and stir until combined.
• Divide mixture between 2 prepared dishes, spreading evenly.
• Sprinkle each with 1 teaspoon nutmeg.
• Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
• Bake until knife inserted in center comes out clean, about 1 hour.
• Serve pudding warm with vanilla ice cream or whipped cream, if desired.

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.