It’s a car, it’s a plane, no it’s…..super delicious!
I think that recipes like this should be kept in hiding so no one will know just how easy such a delicious dessert could be. Every single time I make this it gets rave reviews and everyone asks for the recipe. I am almost embarassed to pass along such an easy dish.
This can be served on your brunch table for dessert, or just for dessert. Perfect for the holidays. Did I mention that the best part of making this dish is you assemble it the night before? The only thing you have to do the day you want to serve it is bake it and make the insanely delicious sauce.
Now let me show you just how easy this is.
By the way, my mom gave me this little recipe. I sure am glad she shares.
I used Pugliese bread this time, but French bread works fine, too.
Cube your bread into 1/2″ cubes and put in a greased 9×13 inch pan.
In a bowl stir together the heavy cream, eggs, sugar, almond extract and butter.
Pour evenly over the bread. You might have a little sugar on the bottom of your bowl. Just scrape it out and evenly disperse.
Evenly sprinkle the sliced almonds on top. Now cover and refrigerate overnight. Take out of the refrigerator one hour before you are ready to bake it. This helps it cook more evenly.
Bake in a pre-heated 350 degree oven for about 45 or 50 minutes, or until it becomes nice and golden brown and is firm to the touch.
Oh my, let’s get to the sauce. This is crazy good stuff here.
hiccup….did I mention I love Amaretto?
Melt your butter and then whisk in your sugar until it dissolves. Now add in your Amaretto, when the liquids are still somewhat cool whisk in the egg. On medium heat, continually whisk…
Whisk until your wrist hurts, or for a good minute, whichever comes first.
You just want to make sure you cook the egg.
This is liquid gold my friend. Evenly glaze the bread pudding with the Amaretto sauce. This can be enjoyed warm or at room temperature.
Amaretto Bread Pudding
1 loaf french bread, cut into 1/2″ cubes
1 pint (2 cups) heavy cream
1 1/2 cup white sugar
2 tablespoons Almond Extract
1/4 cup melted butter
2 ounces of sliced almonds
1/2 cup butter
1 cup powdered sugar
4 tablespoons Amaretto Liquor
Preheat oven to 350 degrees f. Grease a 9×13 inch pan.
Place the cubed bread in the 9×13″ pan, spreading out evenly. In a large bowl add the cream, 4 eggs, sugar, almond extract and melted butter. Beat well. Once all is incorporated, pour the mixture evenly over the bread. Sprinkle with the sliced almonds. Cover and let stand in the refrigerator overnight.
Preheat the oven to 350 degrees f. Remove the bread pudding from the refrigerator one hour prior to baking it. Bake for 45 to 50 minutes or until nice and golden brown and is set. Once the bread pudding is finished baking make the sauce.
In a large saucepan melt the butter, add the powdered sugar and 4 tablespoons of the Amaretto and whisk fiercly until it is smooth. Add the beaten egg and whisk into the mixture. Turn heat onto medium high and whisking constantly over heat for about one minute. Once the sauce is done, pour over the bread pudding. Serve warm or at room temperature. Refrigerate any leftovers. Serves 10-12.