Ingredients for Drunken Bread Pudding With Amaretto Sauce
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How to Make Drunken Bread Pudding With Amaretto Sauce
- Preheat oven to 350°F (175°C).
- Butter an 11x7-inch baking dish.
- In a large bowl, whisk together 4 large eggs and 2 large egg yolks. Whisk in ¾ cup granulated sugar and 1 teaspoon ground cinnamon until well blended.
- Whisk in 2 cups heavy cream, 1 cup raisins, and 2 tablespoons amaretto until combined and the sugar has dissolved.
- Cut 1 pound day-old croissants or bread into 1-inch cubes.
- Add the bread cubes to the egg mixture and gently stir to coat.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the bread to absorb the custard.
- Pour the bread and egg mixture into the prepared baking dish.
- Pour any remaining egg mixture over the bread.
- Sprinkle ½ cup sliced almonds over the top.
- Bake for 30-40 minutes, or until the pudding is set and golden brown.
- Let cool slightly before serving.
- **Amaretto Sauce:**
- In a small saucepan, melt 2 tablespoons butter over medium heat.
- Add ¼ cup amaretto and bring to a simmer, stirring constantly.
- Cook for 30 seconds. Reduce heat to low and gradually whisk in 2 cups powdered sugar until smooth and dissolved.
- Remove from heat and transfer to a bowl. Cover and let cool.
- Serve the warm bread pudding topped with the amaretto sauce and whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
179g
Fat
100g
Carbs
21g
