Bread Pudding With Amaretto Sauce

We confidently affirm that the right way to approach discipline is to begin with tight control in the early years and then loosen up as the children become older, rather than attempt to rein in children who have not known control for years. Although it is a serious mistake to fail to gain control of your children in the early years, we believe it is equally ineffective and injurious not to let go at the proper time. If you want your sons and daughters to achieve the maturity of a life given over to the control of God, you must trust God and relinquish control to them. It is a spiritual axiom: Your children cannot give to God what they do not own (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French		1	Servings

INGREDIENTS

3		Eggs
1 1/2	c	Sugar
1		Evaporated milk
1		Water
1		Stick oleo, melted
2	t	Vanilla
1/4	t	Nutmeg
1		Loaf French bread or potato
		rolls from Albertsons
1	c	Sugar
1		Egg
1		Stick oleo, softened
1/3	c	Amaretto

INSTRUCTIONS

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 300Ã¸ 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@premier.net> on Oct 25, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2743 Calories From Fat: 418 Total Fat: 47.1g Cholesterol: 851mg Sodium: 681mg Potassium: 1418.4mg Carbohydrates: 539.7g Fiber: <1g Sugar: 538g Protein: 50.3g