| 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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