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| Amaretto Bread Pudding
1 loaf of French bread
1 quart of Half and half
2 tablespoons of butter
3 Eggs
1 1/2 cups of sugar
2 tablespoons of almond extract
3/4 cup of golden raisins
3/4 cup of sliced almonds
Amaretto sauce
1 cup of unsalted butter
1 cup of powdered sugar
2 Eggs beaten
4 tablespoons of Amaretto liqueur
formatted by Millie Ellis from the Redding Record Searchlight Break up bread and cover with half and half. Cover and let stand 1 hour. Preheat oven to 325ºF. Grease 9x13x2-inch dish with the butter. Beat eggs, sugar, and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spread evenly in dish, place on middle rack and bake 50 minutes. Remove and cool. Amaretto Sauce Using double boiler, stir together butter and sugar until very hot. Remove from heat. Whisk the egg well into butter and sugar mixture. Add liqueur. To serve, cut pudding into 12 to 15 pieces. Spoon sauce over and serve immediately. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 5, 1998
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