Drunken Bread Pudding With Amaretto Sauce Recipes

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DRUNKEN BREAD PUDDING WITH AMARETTO SAUCE



Drunken Bread Pudding With Amaretto Sauce image

A good way to use up day old croissants or other bread. This makes a scrumptious almond-flavored dessert.

Provided by Barb G.

Categories     Dessert

Time P3DT3h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 eggs
3 egg yolks
1 cup sugar, divided
3/4 teaspoon cinnamon
3 cups half-and-half
10 tablespoons almond flavored liqueur, divided
12 dinner rolls (2 1/2 inch) or 12 cups bread, about
2 tablespoons sliced almonds
1/2 cup butter
1 cup powdered sugar
whipped cream (optional)

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.

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE



Panettone Bread Pudding with Amaretto Sauce image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

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.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE



New Orleans Bread Pudding With Amaretto Sauce image

While on a trip to New Orleans I attended a cooking class for some local flavor! I don't even like bread pudding but tasted this anyways.OH MY!! This was the best thing in the world! Most recipe's call for a whiskey sauce but the Amaretto sauce in this one is plate licking out of this world!! I will be posting it by itself too! I recommend doubling the sauce recipe because I like extra of it,and find that others do too!

Provided by Luckeydevil

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 loaf French bread, stale cut into 1 inch cubes (I store the loaf in a cold oven over night to make it stale)
1 quart milk
1/2 cup sugar
2 tablespoons Amaretto (optional)
1 cup raisins
1 tablespoon vanilla extract
6 eggs
2 tablespoons cinnamon
1 cup powdered sugar (for sauce)
1/2 cup butter (for sauce)
1/4 cup Amaretto (for 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!

Nutrition Facts : Calories 560.3, Fat 21.6, SaturatedFat 11.6, Cholesterol 206.2, Sodium 542, Carbohydrate 78.8, Fiber 3.3, Sugar 38.6, Protein 14.4

BREAD PUDDING WITH AMARETTO SAUCE



Bread Pudding with Amaretto Sauce image

Provided by My Food and Family

Categories     Home

Time 2h

Number Of Ingredients 16

3/4 cups Dole seedless raisins
2 Tbsp amaretto or water
1 pound French bread, cut into 1 inch cubes
3 cups milk (not lowfat or nonfat)
1 cup half-and-half
3 eggs, beaten
2 cups Dixie sugar
3 Tbsp unsalted Breakstone butter
2 Tbsp McCormicks vanilla extract
1/2 tsp ground cinnamon
Sauce:
1/2 cup butter (1 stick)
1/2 cup firm packed Dixie golden brown sugar
1/2 cup white sugar
1 egg beaten
3 Tbsp amaretto, etc. optional *

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE



San Francisco Sourdough Bread Pudding with Amaretto Sauce image

After trying numerous bread pudding recipes, I attempted to create my own, using flavors that I love. The sourdough adds to the recipe without being overwhelming, and the amaretto brings a light almond flavoring to the top. My family enjoys it, and I hope you do as well.

Provided by slfortson

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h50m

Yield 12

Number Of Ingredients 12

6 thick slices sourdough bread, crusts removed and cut into small cubes
¼ cup raisins
¼ cup sliced almonds
2 cups milk
4 eggs, beaten
¾ cup white sugar
3 tablespoons salted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 stick salted butter
1 cup confectioners' sugar
¼ cup amaretto liqueur

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.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 40.6 g, Cholesterol 93.2 mg, Fat 14.4 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 7.9 g, Sodium 229.6 mg, Sugar 29.6 g

CHALLAH BREAD PUDDING



Challah Bread Pudding image

A warm, delectable challah bread pudding dessert that is always a fan favorite. Easy to make. Will convert any anti-bread pudding individual!

Provided by DLD

Categories     Bread Pudding

Time 2h10m

Yield 14

Number Of Ingredients 12

1 (1 pound) loaf challah, cut into 1-inch pieces
1 quart half-and-half
1 ½ cups white sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons almond extract
¾ cup sliced almonds
¾ cup raisins
1 cup confectioners' sugar
1 stick unsalted butter, melted
¼ cup amaretto liqueur (such as Disaronno®)
1 large egg, beaten

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.

Nutrition Facts : Calories 460.8 calories, Carbohydrate 58.7 g, Cholesterol 100.3 mg, Fat 21.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 11 g, Sodium 271.4 mg, Sugar 38.1 g

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