| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Desserts | 1 | Servings |
INGREDIENTS
| 1 | Loaf french bread | |
| 1 | qt | Half and half |
| 2 | tb | Butter |
| 3 | Eggs | |
| 1 1/2 | c | Sugar |
| 2 | tb | Almond extract |
| 3/4 | c | Golden raisins |
| 3/4 | c | Sliced almonds |
| Amaretto sauce | ||
| 1 | c | Unsalted butter |
| 1 | c | Powdered sugar |
| 2 | Eggs beaten | |
| 4 | tb | Amaretto liqueur |
| formatted by Millie Ellis from the | ||
| Redding Record Searchlight | ||
| Amaretto Sauce Using double boiler, stir |
INSTRUCTIONS
Break up bread and cover with half and half. Cover and let stand 1 hour. Preheat oven to 325-degrees. Grease 9x13x2-inch dish with the butter. Beat eggs, sugar, and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spread evenly in dish, place on middle rack and bake 50 minutes. Remove and cool. together butter and sugar until very hot. Remove from heat. Whisk the egg well into butter and sugar mixture. Add liqueur. To serve, cut pudding into 12 to 15 pieces. Spoon sauce over and serve immediately. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 5, 1998
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