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Preheat
oven to 350
°.
Tear up bread into medium size pieces
and place in a large greased baking
dish. Heat milk and butter in a large
saucepan over low heat until butter
melts. Pour over bread. Beat eggs;
add sugar and almond extract. Pour
over bread and gently stir in. Sprinkle
with almonds. Bake about 40 minutes
until set.
To make
sauce, melt butter and powdered sugar
in a small saucepan over low heat.
Remove from heat and quickly whisk
in 1 egg. Stir in Amaretto and beat
until smooth.
To serve,
cut bread pudding into squares and
top with sauce. Serve warm, even if
made ahead. (Can be reheated in microwave)
(Serves 12)
CLASS
NOTES: Bread pudding tends to deflate
once it starts to cool. Better than
the average bread pudding---don't
pass this one by!
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