International Recipes
Jewish Bread Pudding with Amaretto Sauce
Ingredients
Pudding
- 1 (1 pound) challah (Jewish egg bread)
- 3 cup 2% low-fat milk
- 1 cup heavy cream
- 1 1/2 cups granulated sugar
- 3 eggs
- 2 tablespoons almond extract
- 3/4 cup sliced almonds
- 3/4 cup golden raisins
- 3/4 cup chopped dried apricots
Amaretto Sauce
- 1 cup confectioners' sugar
- 1/2 cup sweet butter
- 1 egg, beaten
- 1/4 cup amaretto liqueur
Instructions
- Pudding: 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.
- 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,.