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Jewish Bread Pudding with Amaretto Sauce
1 (1 pound) challah (Jewish egg bread)
3 cup 2% low-fat milk
1 cup heavy cream
1 1/2 cups granulated sugar
2 tablespoons almond extract
3/4 cup sliced almonds
3/4 cup golden raisins
3/4 cup chopped dried apricots
1 cup confectioners' sugar
1/2 cup sweet butter
1 egg, beaten
1/4 cup amaretto liqueur
Tear bread into 1-inch pieces. Combine with milk and cream in a large bowl. Let stand while assembling other ingredients.
Mix together sugar, eggs and almond extract thoroughly. Add to bread mixture, making sure all the bread has been coated.
Add the almonds, raisins and chopped apricots.
Prepare a 13 x 9-inch baking dish with spray such as Pam.
Heat oven to 325 degrees F.
Spoon mixture into the dish and bake until firm, about 50 minutes.
Cut into individual servings and spoon Amaretto Sauce over each portion.
To make sauce, stir sugar and butter in top of a double boiler until butter melts and sugar dissolves. Remove from water.
Whisk in egg. Cool slightly, then mix in amaretto,.