Bread pudding with amaretto sauce

Yield: 1 Servings

Measure Ingredient
3 \N Eggs
1½ cup Sugar
1 can Evaporated milk
1 can Water
1 \N Stick oleo; melted
2 teaspoons Vanilla
¼ teaspoon Nutmeg
1 \N Loaf French bread or potato rolls from Albertsons
1 cup Sugar
1 \N Egg
1 \N Stick oleo; softened
⅓ 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 Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@...> on Oct 25, 1997

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