Easy Amaretto Bread Pudding Recipes

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.

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.

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.

Steps:

• 1. Break up bread into small pieces and place in a medium-sized bowl. Cover the bread with the half-n-half, and let soak for one hour. Preheat oven to 325°, and grease a 9x13 baking dish with the butter. Just as bread is finishing its 1-hour soak time: In a small bowl, beat together eggs, sugar and almond extract. Stir gently into bread mixture. Gently fold raisins and sliced almonds into the bread mixture. Spread bread mixture into the prepared baking dish. Set on middle rack of oven, and bake for 50 minutes until golden brown.
• 2. FOR THE AMARETTO SAUCE: While bread pudding is baking, melt butter and sugar over low heat and let cool. Add other ingreds. and stir until blended. Can be chilled and spooned over warm bread pudding, or drizzled over slightly cooled pudding to soak in as a glaze.
• 3. Bread pudding is best served warm, and it freezes well if you haven't added the 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!

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!

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.

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.

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.

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.

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.