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.