| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Cajun |
Cajun, Desserts |
1 |
Loaf |
INGREDIENTS
| 1 |
|
Loaf stale french bread |
| 2 |
c |
Milk |
| 2 |
c |
Heavy cream |
| 2 |
c |
Sugar |
| 8 |
tb |
Butter, melted |
| 3 |
|
Eggs |
| 2 |
tb |
Almond extract |
| 3 |
c |
Toasted slivered almonds |
| 1 1/2 |
c |
Chocolate chips |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
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
Posted to MM-Recipes Digest V4 #281 by Jim Kirk <captain@iquest.net> on Oct
26, 1997
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