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AMARETTO BREAD PUDDING

1 lb bread or cake cut in pieces

1 qt half and half

2 tb unsalted butter at room temperature

2 tb almond extract

3/4 cup raisins

3/4 cup sliced almonds

Amaretto sauce (recipe follows)

Combine bread and half and half in large bowl. cover and let stand 1 hour, stirring occassionally. Position rack in center of oven and preheat to 325 F. Grease a 9x13x2 inch baking dish with 2 tb butter. whisk sugar, eggs and almond extract. stir into bread mixture. gently fold in raisins and almonds. Spoon into prepared dish. Bake until pudding is firm, about 50 minutes. let cool. Do not refrigerate before serving.

AMARETTO SAUCE

1 cup sugar

1 stick unsalted butter

1 egg well beaten

1/4 cup amaretto Liqueur

Stir the sugar and butter on top of double boiler, set over simmering water, until butter melts, sugar dissolves and mixture is very hot. remove from over water and whisk in the egg. Continue whisking until cooled to room temperature. Mix in the Amaretto. Serve as a top for the Bread Pudding.

INGREDIENTS

PUDDING:

1 cup sugar

2 eggs, beaten

2 cups milk

4 teaspoons amaretto

4 cups day-old white or French bread, torn into small pieces

1 cup raisins

CUSTARD SAUCE:

3 egg yolks

3/4 cup sugar

1/4 cup cornstarch

3 cups milk

2 teaspoons amaretto

DIRECTIONS

For pudding, combine first five ingredients in a large bowl. Add bread and raisins; mix well. Turn into a greased 9-in. x 9-in. baking pan. Bake at 350 degrees F for 50 minutes.

Meanwhile, for sauce, combine yolks, sugar and cornstarch in the top of a double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until the mixture thickens and coats a metal spoon. Remove from the heat and stir in amaretto. Serve pudding and sauce warm or chilled.

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