Bread Pudding With Amaretto Sauce
| 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 300ø 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
A Message from our Provider:
“There has to be more to life . . .”
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