Ingrédients pour Layered Almond Cream Cheese Bread Pudding With Amaretto Cream Sa
- Vegetable Oil Cooking Spray
- White Bread
- 8 ounces cream cheese, softened
- 8 large eggs
- 2 tablespoons granulated sugar for sauce
- Vanilla Extract
- 2 tablespoons almond filling for sauce
- 1/2 cup (1 stick) unsalted butter, melted for sauce
- Half And Half
- Pinch of salt
- 1 egg yolk for sauce
- Slivered Almonds
- Amaretto Liqueur
- 1 tablespoon cornstarch for sauce
- Whipping Cream
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Comment préparer Layered Almond Cream Cheese Bread Pudding With Amaretto Cream Sa
- Preheat oven to 325°F (160°C).
- Coat a 13x9-inch baking pan with cooking spray.
- Arrange 4 1/2 slices of bread (about 10-12 slices of standard bread) in the bottom of the prepared pan, cutting slices as needed to fit.
- In a mixing bowl, beat together 8 ounces cream cheese, 1 large egg, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Spread half of the cream cheese mixture evenly over the bread layer.
- In a separate bowl, whisk together 1 1/4 cups almond filling (store-bought or homemade), and 1/2 cup (1 stick) melted unsalted butter.
- Spread half of the almond mixture evenly over the cream cheese layer.
- Repeat layers with the remaining 4 1/2 bread slices, cream cheese mixture, and almond mixture.
- Cut the remaining bread slices (about 2-3 slices) into 1-inch cubes and sprinkle evenly over the top layer.
- In a large bowl, whisk together 8 large eggs, 2 teaspoons vanilla extract, 1 cup half-and-half, and a pinch of salt.
- Pour the egg mixture evenly over the bread cubes.
- Cover the pan and chill in the refrigerator for 30 minutes, or until most of the egg mixture is absorbed.
- While the pudding chills, prepare the amaretto cream sauce (see below).
- For the Amaretto Cream Sauce:
- Whisk together 1/4 cup amaretto, 1 tablespoon cornstarch until smooth.
- Heat 1 cup heavy cream in a medium saucepan over medium heat, stirring frequently until small bubbles appear around the edges.
- Gradually whisk in the amaretto mixture.
- Bring to a boil over medium heat, stirring constantly, for 30 seconds. The sauce will thicken.
- Remove from heat and stir in 2 tablespoons granulated sugar. Let cool completely.
- Once the pudding is chilled, drizzle the cooled amaretto cream sauce evenly over the top.
- Sprinkle with sliced almonds (about 1/4 cup).
- Bake for 60-75 minutes, or until the pudding is set and lightly golden brown, and a toothpick inserted into the center comes out clean. If browning too quickly, tent with foil.
- Let cool slightly before serving warm or chilled with extra amaretto sauce.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
69g
Fat
127g
Carbs
13g
