Bread pudding with amaretto sauce
1 Servings
Ingredients
| Quantity | 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 |
Directions
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