Drunken Bread Pudding With Amaretto Sauce

Total Time: 75 hrs 45 mins Preparation Time: 75 hrs Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 eggs
• 3 egg yolks
• 1 cup sugar, divided
• 3/4 teaspoon cinnamon
• 3 cups half-and-half
• 10 tablespoons almond flavored liqueur, divided
• 6 day-old plain croissants, about 3 ounces each, cut into 2 1/2 inch pieces or 12 dinner rolls (2 1/2 inch) or 12 cups bread, about
• 2 tablespoons sliced almonds
• 1/2 cup butter
• 1 cup powdered sugar
• whipped cream (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 butter 11x7-inch baking dish.
• 3 in bowl whisk eggs and yolks, whisk in granulated sugar and cinnamon until blended.
• 4 whisk in half and half, raisins and 2 tablespoons amaretto until combined and sugar has dissolved.
• 5 add bread; stir to coat in egg mixture.
• 6 cover; refrigerate for 15 minutes. stir and refrigerate 15 minutes more.
• 7 pour bread and egg mixture into baking dish; pour any remaining egg mixture over bread.
• 8 bake 30 minutes; sprinkle with almonds.
• 9 bake 10 to 15 minutes more or until set. (if top is browning too quickly, tent with foil).
• 10 cool.
• 11 sauce: in pot melt butter over medium heat.
• 12 add remaining amaretto; bring to a boil, stirring constantly.
• 13 cook 30 seconds, reduce heat to medium.
• 14 gradually whisk in powdered sugar until dissolved; remove from heat.
• 15 transfer to bowl; cover and cool.
• 16 serve bread pudding with sauce and if desired, whipped cream.