Bread Pudding With Caramel Sauce
By: Alisa Escanlar
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 loaf crusty Italian-style bread - (1 1/2 lbs)
5 lrg eggs
2 cups milk
2 cups half-and-half
1 cup sugar
1/4 cup amaretto
(or other almond-flavored liqueur or 1 tbspn almond
2 teaspoons vanilla
3/4 cup golden raisins
1 cup sugar
1/4 cup water
 cup whipping cream
1/4 cup amaretto
(or other almond-flavored liqueur or 1 tbspn almond

Preparation

1 Cut bread crosswise into 1-inch-thick slices; trim off and discard crusts (or save for other uses) and cut slices into 1-inch cubes. 2 In a bowl, whisk eggs, milk, half-and-half, sugar, amaretto, and vanilla until well combined. Gently stir in raisins and bread cubes just until evenly moistened; pour mixture into a 9- by 13-inch baking pan. Cover loosely and let stand at room temperature for 30 minutes. 3 Bake pudding in a 350 degree regular or convection oven until center is set (cut to test), about 1 hour. Scoop out portions or cut and lift out with a wide spatula. Serve warm with Amaretto Caramel Sauce. 4 Amaretto Caramel Sauce: In a 1- to 2-quart pan over low heat, stir sugar and water until sugar is dissolved, about 3 minutes. Increase heat to high and boil, without stirring, until the mixture is amber colored, about 8 minutes; remove pan from heat. Meanwhile, in a 1- to 2-quart pan over medium-high heat, bring cream to a boil. Off the heat, carefully add hot cream and amaretto or almond extract to the  5 Makes about 1 cup) 6 This recipe yields about 12 servings. 7 Comments: This rich, almond-flavored bread pudding is the only version Martha Rowlands makes. She has served it to many guests over the years, always to rave reviews. 


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