Loaf French bread; torn up in pieces, or 1 bag of Albertson's potato rolls, torn up
4
c
Milk
2
c
Sugar
4
tb
Oleo; melted
3
Eggs
2
tb
Vanilla
1
c
Raisins; (optional)
1
c
Shredded coconut
1
c
Chopped pecans
1
ts
Cinnamon
1
ts
Nutmeg
1/2
c
Oleo; (1 stick)
1 1/2
c
X-zugar
1
Egg yolk
1/2
c
Amaretto; rum or bourbon (to taste)
INSTRUCTIONS
AMARETTO SAUCE
>From the cookbook, "Froggy Bottom"
Combine all ingredients; mixture should be very moist but not soupy. Pour
into a 9 x 9 greased baking dish (I used a 9 x 13 baking dish for the
potato rolls). Place in oven and bake at 350° for about 1 hour and 15
minutes, until top is golden brown. Serve warm with Amaretto sauce.
Amaretto Sauce: Cream oleo and x-sugar over medium heat until all butter is
absorbed. Remove from heat and blend in egg yolk. Pour in Amaretto
gradually to your own taste, stirring constantly. Sauce will thicken as it
cools. Serve warm over warm bread pudding.
Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@premier.net>
on Oct 25, 1997
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