bread pudding with amaretto sauce
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | Eggs |
| 1½ cup | Sugar |
| 1 can | Evaporated milk |
| 1 can | Water |
| 1 | Stick oleo; melted |
| 2 teaspoons | Vanilla |
| ¼ teaspoon | Nutmeg |
| 1 | Loaf French bread or potato rolls from Albertsons |
| 1 cup | Sugar |
| 1 | Egg |
| 1 | Stick oleo; softened |
| ⅓ cup | Amaretto |
SAUCE
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 Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@...> on Oct 25, 1997
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