Easy Amaretto Bread Pudding Recipes

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.

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.

EASY AMARETTO BREAD PUDDING

Steps:

• Heat oven to 350 degrees.
• In a large bowl, beat together eggs, sugar, Amaretto, almond extract, milk and water. In a quart baking dish, place bread cubes and cover with egg mixture.
• Top with almonds.
• Bake for approximately 30 minutes.
• Raise oven to 425 degrees and bake for another 10 minutes.
• Cool 1 hour and top with powdered sugar and serve!

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.

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.

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.

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.