Bread pudding is by far my husband’s favorite desserts. Each time I make this I definitely earn “brownie points” with him!
This version of bread pudding with amaretto sauce has become our household favorite. By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.
Bread Pudding with Amaretto Sauce
Prep time
Cook time
Total time
This version of bread pudding with amaretto sauce has become our household favorite. By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.
Author: Patti
Serves: 12
Ingredients
- 1 loaf French bread
- 1 cup raisins
- ½ cup Amaretto
- 1 quart milk
- 8 eggs, lightly beaten
- ½ cup sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 stick butter
- 1 cup powdered sugar
- ¼ cup Amaretto
Instructions
- Soak raisins for at least ½ an hour in ½ cup Amaretto (longer if time permits).
- Coat 13" x 9" baking dish with cooking spray or butter; set aside.
- Heat oven to 375 degrees.
- Cut bread into 1-inch cubes.
- Combine milk, eggs, sugar, vanilla, and cinnamon in a large mixing bowl.
- Soak the bread cubes in the milk and egg mixture. Mix to ensure liquid is evenly absorbed.
- Add raising and Amaretto they were soaking into the bread and stir to combine.
- Pour mixture into baking dish and bake for 30 - 45 minutes. The top will be golden brown and all liquid will be absorbed.
- For Amaretto sauce: Over low heat, melt butter and sugar together in small saucepan, stirring consistently.
- When butter is completely melted and sugar has dissolved, add Amaretto.
- Pour over Bread Pudding and serve warm.
Moses Brodin says
hanks! My fiancé is an amazing cook but me, not so much! I made this today for dinner so he didn’t have to cook. It was great! Easy enough for this inexperienced cook and tasty enough for his experienced taste buds! I added A super reduced balasmic on top since we use it for Caprese salad and it baked onto The chicken really well. This recipe is a keeper! Any idea for a balsamic Like sauce to go with it?