Layered Almond Cream Cheese Bread Pudding With Amaretto Cream Sa Recipe

How to Make Layered Almond Cream Cheese Bread Pudding With Amaretto Cream Sa

1. Preheat oven to 325°F (160°C).
2. Coat a 13x9-inch baking pan with cooking spray.
3. 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.
4. 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.
5. Spread half of the cream cheese mixture evenly over the bread layer.
6. 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.
7. Spread half of the almond mixture evenly over the cream cheese layer.
8. Repeat layers with the remaining 4 1/2 bread slices, cream cheese mixture, and almond mixture.
9. Cut the remaining bread slices (about 2-3 slices) into 1-inch cubes and sprinkle evenly over the top layer.
10. In a large bowl, whisk together 8 large eggs, 2 teaspoons vanilla extract, 1 cup half-and-half, and a pinch of salt.
11. Pour the egg mixture evenly over the bread cubes.
12. Cover the pan and chill in the refrigerator for 30 minutes, or until most of the egg mixture is absorbed.
13. While the pudding chills, prepare the amaretto cream sauce (see below).
14. For the Amaretto Cream Sauce:
15. Whisk together 1/4 cup amaretto, 1 tablespoon cornstarch until smooth.
16. Heat 1 cup heavy cream in a medium saucepan over medium heat, stirring frequently until small bubbles appear around the edges.
17. Gradually whisk in the amaretto mixture.
18. Bring to a boil over medium heat, stirring constantly, for 30 seconds. The sauce will thicken.
19. Remove from heat and stir in 2 tablespoons granulated sugar. Let cool completely.
20. Once the pudding is chilled, drizzle the cooled amaretto cream sauce evenly over the top.
21. Sprinkle with sliced almonds (about 1/4 cup).
22. 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.
23. Let cool slightly before serving warm or chilled with extra amaretto sauce.