Recipe - Amareto Bread Pudding

1 Loaf french bread
1 qt Half and half
2 tablespoon Butter
3 Eggs
1 One half cup Sugar
2 tablespoon Almond extract
Three fourths cup Golden raisins
Three fourths cup Sliced almonds
Amaretto sauce
1 cup Unsalted butter
1 cup Powdered sugar
2 Eggs beaten
4 tablespoon 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 325degrees. Grease 9x13x2inch 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 MMRecipes Digest by "Robert Ellis"
rpearson@snowcrest.net on Nov 5, 1998