Bread Pudding with Amaretto Sauce
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.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
- 1 loaf French bread
- 1 cup raisins
- 1/2 cup Amaretto
- 1 quart milk
- 8 eggs lightly beaten
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 stick butter
For Amaretto Sauce:
- 1 cup powdered sugar
- 1/4 cup Amaretto
Soak raisins for at least 1/2 an hour in 1/2 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.