Ingredients
FOR BREAD PUDDING:
1 16-oz loaf day-old French bread
1 qt. half-&-half
2 Tbls. soft unsalted butter
3 eggs
1 1/2 C. sugar
2 Tbls. almond extract
3/4 C. raisins
3/4 C. sliced almonds
AMARETTO BUTTER SAUCE:
1 stick butter, softened
1 C. powdered sugar
1 egg, well-beaten
1/4 C. amaretto
Preparation
Cut bread into small cubes. Put cubes into large bowl. Pout the half & half over the bread cubes, cover with plastic wrap, & let sit 1 hour.
Preheat oven to 325. Grease a 9x12" pan, or a large muffin pan , if you’d like individual bread puddings.
Beat together the eggs, sugar, & almond extract. Stir into the bread mixture. Gently fold in the raisins & almonds. Pour into greased pan or tins. Bake 50 mins. for pan, 25-30 mins. for muffin tins. Serve warm with Amaretto Butter Sauce (below).
In heavy saucepan, melt butter. Stirring constantly with a whisk, add powdered sugar & egg. Once combined, add the amaretto.
Continue whisking until the mixture is very hot. Pour over warm bread pudding.
