Chef bill hahne's chocolate-ameretto bread pudding
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf stale french bread | |
| 2 | cups | Milk |
| 2 | cups | Heavy cream |
| 2 | cups | Sugar |
| 8 | tablespoons | Butter, melted |
| 3 | Eggs | |
| 2 | tablespoons | Almond extract |
| 3 | cups | Toasted slivered almonds |
| 1½ | cup | Chocolate chips |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | cup | Slivered almonds, untoasted |
Directions
Break apart bread into bite sized pieces. Combine all ingredients except untoasted slivered almonds; mixture should be very moist but not soupy.
Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated oven. Bake at 350 degrees for 1 hour 15 minutes. Top with untoasted slivered almonds after bread pudding has cooked 30 minutes.
Note: If almonds begin to burn, cover with foil for remaining cook time.
Serve warm with amaretto sauce. Typos by Jim Kirk - captain@... Posted to MM-Recipes Digest V4 #281 by Jim Kirk <captain@...> on Oct 26, 1997