Easy 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.

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!

EASY BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Pudding:.
• Preheat oven to 350°.
• In a large bowl mix bread cubes and raisins so they are well dispersed.
• drizzle melted butter onto of bread and raisins.
• In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
• Add egg mixture to bread and fold until bread is well soaked.
• Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
• Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
• Sauce:.
• Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
• In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
• Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
• Sauce should be served warm. Sauce can be stored for up to 3 days ahead.

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 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:

• 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.

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!