NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE
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
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
ALMOND AMARETTO BREAD PUDDING WITH AMARETTO SAUCE
This recipe is a little different from other bread puddings I've made but it is really amazing! The Amaretto flavor is wonderful with the cinnamon and the cream sauce, well I could just drink that stuff. Give it a try, you won't be disappointed.
Provided by Donna Graffagnino
Categories Puddings
Time 55m
Number Of Ingredients 17
Steps:
- 1. Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
- 2. Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
- 3. In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
- 4. Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
- 5. Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
- 6. SAUCE DIRECTIONS:
- 7. In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
- 8. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
- 9. Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
- 10. NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.
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.
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
PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
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.
EASY BREAD PUDDING WITH AMARETTO SAUCE
This is derived from a combination of recipes. The sauce make the dish as it is very smooth and not too sweet.
Provided by IAKnight
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 299.8, Fat 17.3, SaturatedFat 10.1, Cholesterol 132, Sodium 163.2, Carbohydrate 31.8, Fiber 0.7, Sugar 21.5, Protein 5.2
SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE
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
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
PUMPKIN BREAD PUDDING WITH AMARETTO SAUCE
If you find yourself craving the fall flavors of pumpkin and almond, this recipe for bread pudding with amaretto sauce is one to try.
Provided by Colleen Criswell
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 29.1 g, Cholesterol 73.6 mg, Fat 15.1 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 7.7 g, Sodium 235 mg, Sugar 19.5 g
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