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Frani's Christmas
Bread Pudding
Recipe

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Fran's Christmas Bread Pudding

1 (16 oz.) loaf raisin bread

4 c. light cream

3 eggs

1 c. sugar

1 T. plus 2 t. vanilla extract

1 t. almond extract

Amaretto Sauce

Place bread slices on cookie sheets and lightly brown on both sides under oven broiler. Set aside 1 hour. Tear into 1 1/2 in. pieces and place in large bowl. Pour over light cream to moisten all pieces. Set aside 1 hour or until all liquid has been absorbed. In medium bowl whisk eggs with sugar, vanilla and almond extracts. Stir into soaked bread. Place in 9 by 13 in. baking pan generously greased on sides and bottom. Bake in center of 325 degree oven 1 hour or until set and golden brown on top. Cool to room temperature.  This cvan be done a day ahead.  Just before serving, spoon over amaretto sauce (next recipe) and broil 3-4 in. from heat until bubbly and brown, about 2 min. Cut into 3-4 in. pieces and serve immediately.
Amaretto Sauce

1/2 c. unsalted butter

1 c. confectioners' sugar

3 T. amaretto liqueur

2 egg yolks

In top of double boiler over simnmering water, melt butter. Slowly whisk in confectioners' sugar until mixture is creamy about 30 seconds. Stir in amaretto. Add egg yolks, 1 at a time, whisking constantly, until sauce is the consistency of honey, about 4 min. Let cool to room temperature. This can be done a day ahead and refrigerated. Bring to room temperature before using.




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