EASY AMARETTO BREAD PUDDING
From a cookbook called "Memories" put out by the East End Hospice in Westhampton Beach, NY.
Provided by Oolala
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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!
AMARETTO BREAD PUDDING
So far I have not made this but had it at a friends house. Will be making it but wanted to post it. It is so good.
Provided by Kim19068
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 919.2, Fat 43.3, SaturatedFat 25.2, Cholesterol 251.5, Sodium 710, Carbohydrate 116.9, Fiber 2.3, Sugar 70.8, Protein 15.8
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.
AMARETTO BREAD PUDDING
Make and share this Amaretto Bread Pudding recipe from Food.com.
Provided by Susan Dillard
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 608.2, Fat 33.7, SaturatedFat 16.9, Cholesterol 148, Sodium 407.9, Carbohydrate 68.2, Fiber 2, Sugar 47, Protein 10.1
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
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
Steps:
- Preheat the oven to 350 degrees F.
- Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
- Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
- In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
- Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
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
PANETTONE BREAD PUDDING WITH AMARETTO SAUCE
A delicious recipe from Giada De Laurentiis. Prep time does not include the inactive prep time of 30 minutes to allow the bread cubes to sit.
Provided by dojemi
Categories Dessert
Time 1h
Yield 8-10 serving(s)
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 13x9x2-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.
Nutrition Facts : Calories 607.4, Fat 31.4, SaturatedFat 17.3, Cholesterol 276.7, Sodium 388.9, Carbohydrate 68.3, Fiber 1.2, Sugar 42.9, Protein 14.2
PEACH AMARETTO BREAD PUDDING
A slightly sweeter bread pudding, with the fresh peaches. Prep time does not include one hour chilling time.
Provided by breezermom
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Bread Pudding:.
- Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour.
- Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside.
- Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds.
- Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce.
- Amaretto Sauce:.
- Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves.
- Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.
CRANBERRY AMARETTO BREAD PUDDING
This is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is my favorite way to end any celebration's meal. -Jennifer Evans DaCastello, Virginia Beach, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 367 calories, Fat 16g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 222mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
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
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