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    • Chef Bill Hahne’s Chocolate-Ameretto Bread Pudding

    Posted on
    0
    (0)
    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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