| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Cajun |
Cajun, Desserts |
1 |
Loaf |
INGREDIENTS
| 1 |
ea |
Loaf stale french bread |
| 2 |
c |
Milk |
| 2 |
c |
Heavy cream |
| 2 |
c |
Sugar |
| 8 |
T |
Butter, melted |
| 3 |
ea |
Eggs |
| 2 |
T |
Almond extract |
| 3 |
c |
Toasted slivered almonds |
| 1 1/2 |
c |
Chocolate chips |
| 1 |
t |
Cinnamon |
| 1/2 |
t |
Nutmeg |
| 1 |
c |
Slivered almonds, untoasted |
INSTRUCTIONS
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@iquest.net By Jim Kirk
<captain@iquest.net> on Oct 26, 1997
Posted to MM-Recipes Digest by Frances.M.Say@bakernet.com
<Frances.M.Say@bakernet.com> on Octosday,, ber 28, 1998
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