Amaretto Bread Pudding Recipes

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.

AMARETTO BREAD PUDDING RECIPE - (4/5)

Steps:

• Tear french bread loaf into bite-sized pieces, place in a medium size bowl Pour quart of half and half over bread and soak for one hour, stirring occasionally In a separate mixing bowl, whisk together 1/2 stick of melted butter, 1 1/2 cups granulated sugar and 3 eggs. Then stir in 2 tablespoons almond extract and 3/4 cups sliced almonds. Put soaked bread pieces into a buttered 9 x 13 glass dish. Pour almond mixture over the top. Bake in a 325°F preheated oven for 45 minutes. SAUCE FOR AMARETTO BREAD PUDDING: Cook 1/2 cup butter and 1 cup powdered sugar in a saucepan over medium heat, stirring constantly, until hot. Allow the sugar mixture to cool to room temperature. Whisk in 1 egg and 1/4 cup Amaretto. After the bread pudding is cooked, slice it lengthwise and crosswise in the baking dish. Spoon sauce mixture over the top. Then, put the pudding back into the oven under the broiler until the sauce bubbles. WATCH CAREFULLY! It is really easy to burn the top of the pudding at the end. It is important to bring the sauce to a bubble, to cook the egg in the topping.

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.

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE

Steps:

• Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
• Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
• Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
• Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
• Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
• Preheat the oven to 325 degrees F.
• Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
• Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
• Combine amaretto and cornstarch, stirring until smooth.
• Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

CHALLAH BREAD PUDDING

Steps:

• Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
• After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
• Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
• Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
• Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.

CRANBERRY AMARETTO BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake until pudding is puffed and golden, and a knife inserted in the center comes out clean, 50-55 minutes., In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding.

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:

• Combine bread and half and half in large bowl. Cover and let stand 1 hour, stirring occasionally. Position rack in center of oven and preheat to 325 degrees. Grease 9x13x2 inch baking dish with 2 tablespoons butter. Whisk sugar, eggs and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spoon into prepared dish. Bake until pudding is firm, about 50 minutes. Cool. (can be prepared 6 hours ahead. Do not refrigerate). Preheat broiler. Butter broiler proof baking dish. Cut pudding into 8 to 10 squares. Place in prepared dish. Spoon Amaretto Sauce over pudding. Broil until sauce bubbles and serve. "Amaretto Sauce" 1 cup powdered sugar 1/2 cup (1 stick) unsalted butter 1 egg well beaten 1/4 cup amaretto liqueur Stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar dissolves and mixture is very hot. Remove from over water and whisk in egg. Continue whisking until cooled to room temperature. Mix in amaretto.(amaretto sauce can be prepared 4 hours ahead of time)

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.

PUMPKIN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9x2-inch baking pan. Place a pan of water into the bottom of the oven to help keep the pudding moist.
• Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan.
• Beat condensed milk, pumpkin puree, eggs, nutmeg, cinnamon, and ginger in a mixing bowl. Stir in milk, melted butter, rum, 1 teaspoon vanilla extract, and rum extract. Pour mixture over bread crumbs.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
• Meanwhile, beat cream, sugar, and 1/2 teaspoon vanilla extract together in a chilled bowl until stiff and peaked. Fold in amaretto and refrigerate whipped cream until ready to serve with the bread pudding.

BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Place raisins in small bowl. Pour amaretto over and let soak 20 minutes. Preheat oven to 325°F.
• Generously butter 12x9x2 baking pan. Place bread in a large bowl. Pour milk and half-and-half over. Let soak 5 min. Mash with fork or potato masher.
• Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Mix with bread, Add raisins, toss to coat. Transfer bread mixture to prepared pan.
• Bake until is deep golden-brown about 1 hour. Remove from oven, let cool.
• For Sauce
• Melt butter with both sugars in heavy medium saucepan, over low heat, stirring until sugars dissolve.
• Whisk egg in small bowl. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 min. DO NOT BOIL * whisk in amaretto *.
• Spoon over warm bread pudding. Cut pudding into 12 to 16 pieces. Serve with Cool Whip if desired.

PEACH AMARETTO BREAD PUDDING

Steps:

• Bread Pudding:.
• Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour.
• Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside.
• Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds.
• Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce.
• Amaretto Sauce:.
• Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves.
• Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly.
• Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.

DRUNKEN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven to 350°F.
• Butter 11x7-inch baking dish.
• In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
• Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
• Add bread; stir to coat in egg mixture.
• Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
• Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
• Bake 30 minutes; sprinkle with almonds.
• Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
• Cool.
• Sauce: In pot melt butter over medium heat.
• Add remaining Amaretto; bring to a boil, stirring constantly.
• Cook 30 seconds, reduce heat to medium.
• Gradually whisk in powdered sugar until dissolved; remove from heat.
• Transfer to bowl; cover and cool.
• Serve bread pudding with sauce and if desired, whipped cream.