Recipe - Bread Pudding With Amaretto Sauce

3 Eggs
1 One half cup Sugar
1 cn Evaporated milk
1 cn Water
1 Stick oleo; melted
2 teaspoon Vanilla
One fourth teaspoon Nutmeg
1 Loaf French bread or potato
rolls from Albertsons

SAUCE
1 cup Sugar
1 Egg
1 Stick oleo; softened
1/3 cup Amaretto

In a large bowl, mix all ingredients except bread. After it has been well
mixed, add bread until most of the liquid has been absorbed. Leave moist
enough so that when a spoon is mashed down on bread, it will ooze. Pour
into 9 x 13 baking pan and bake at 300ø for 1 hour or until brown.

Sauce: In a double boiler, add sugar, egg and oleo and heat, stirring
constantly until sugar has dissolved and mixture is smooth. Add amaretto
and cook 3 to 4 minutes longer. Serve over bread pudding.

Posted to BakeryShoppe Digest V1 #442 by Lee Ann Hamm lhamm@premier.net
on Oct 25, 1997