@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/amaretto-bread-pudding/#recipe
headline
nameAmaretto Bread Pudding
descriptionRich almond liqueur makes this a top-shelf dessert.
urlhttps://12tomatoes.com/amaretto-bread-pudding
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For the pudding:
  • 1 pound loaf brioche, Texas toast, or other thick-cut bread (stale or flash-baked at 350˚F)
  • 1 quart half and half
  • 4 tablespoons salted butter, melted
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tablespoon almond extract
  • 3/4 cup slivered almonds
For the sauce and serving:
  • 1 cup powdered sugar
  • 8 tablespoons butter
  • 1 egg, beaten
  • 1/4 cup Amaretto liqueur
  • whipped cream, evaporated milk, or vanilla ice cream for serving
For the pudding:
  1. Preheat oven to 325˚F. In a medium bowl tear bread into bite-sized pieces. Pour half and half over the top. Allow to soak into the bread for 30 minutes and then toss to coat all pieces. Set aside for another 30 minutes.
  2. When bread is ready combine butter, sugar, and eggs in a large bowl. Stir in almond extract and then fold in almonds.
  3. Pour bread into a greased 9”x13” baking dish and pour egg mixture on top. Bake for 45 minutes or until bread on top is golden brown. Tent for final 15 minutes if browning too quickly.
For the sauce and serving:
  1. While pudding is baking combine powdered sugar and butter in a small saucepan. Melt butter over low heat stirring the sugar until no lumps remain. Allow to cool for 10 minutes then whisk in egg and Amaretto.
  2. Pour sauce over bread pudding and cover baking dish. Return to oven to bake covered for 5-10 minutes or until sauce bubbles and is partially absorbed into pudding. Serve with evaporated milk, whipped cream, or vanilla ice cream.
Rich almond liqueur makes this a top-shelf dessert.
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Eggs, Nuts, Gluten, Milk, Eggs, Nuts, Gluten

Recipe adapted from Delishably.

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Amaretto Bread Pudding

Amaretto Bread Pudding

4.6 from 23 votes
Cuisine: British
Servings: Serves 8-10
Calories: 540kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the pudding:

  • 1 pound loaf brioche, Texas toast, or other thick-cut bread (stale or flash-baked at 350˚F)
  • 1 quart half and half
  • 4 tablespoons salted butter, melted
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tablespoon almond extract
  • 3/4 cup slivered almonds

For the sauce and serving:

  • 1 cup powdered sugar
  • 8 tablespoons butter
  • 1 egg, beaten
  • 1/4 cup Amaretto liqueur
  • whipped cream, evaporated milk, or vanilla ice cream for serving

For the pudding:

  1. Preheat oven to 325˚F. In a medium bowl tear bread into bite-sized pieces. Pour half and half over the top. Allow to soak into the bread for 30 minutes and then toss to coat all pieces. Set aside for another 30 minutes.
  2. When bread is ready combine butter, sugar, and eggs in a large bowl. Stir in almond extract and then fold in almonds.
  3. Pour bread into a greased 9”x13” baking dish and pour egg mixture on top. Bake for 45 minutes or until bread on top is golden brown. Tent for final 15 minutes if browning too quickly.

For the sauce and serving:

  1. While pudding is baking combine powdered sugar and butter in a small saucepan. Melt butter over low heat stirring the sugar until no lumps remain. Allow to cool for 10 minutes then whisk in egg and Amaretto.
  2. Pour sauce over bread pudding and cover baking dish. Return to oven to bake covered for 5-10 minutes or until sauce bubbles and is partially absorbed into pudding. Serve with evaporated milk, whipped cream, or vanilla ice cream.