Amaretto Bread Pudding

This recipe is being improved, please check back in late July for an updated version!

As you practice baking and cooking, you’ll start to notice how changing the steps or cooking method affects the outcome of your dish. Bread pudding is made predominantly of bread, eggs, milk, sugar, and vanilla. Does that ingredient list sound like… French Toast? All that really differs is the cooking method.

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Amaretto Bread Pudding

Course Dessert

Cuisine Multicultural

Keyword amaretto, bread, bread pudding, eggs, milk, vanilla

Prep Time 15 minutes

Cook Time 45 minutes

Resting 10 minutes

Total Time 1 hour 10 minutes

Author The Hungry Physicist (hungryphysicist.com)

Ingredients

Bread Pudding

• 2 C Sugar
• 5 Eggs (beaten)
• 2 C Milk
• 2 Tsp Vanilla
• 3 C Bread (stale, cubed)

Crumble

• 1/2 C Brown Sugar
• 1/4 C Butter (softened)
• 1 C Nuts (chopped)

Sauce

• 1 C Sugar
• 1/2 C Butter (melted)
• 1 Egg (beaten)
• 2 Tsp Vanilla
• 1/4 C Amaretto Liquor (any liquor can be substituted)

Instructions

Bread Pudding

• Preheat oven to 350⁰ F.
• Whisk together sugar, eggs, and milk in a large mixing bowl.
• Add cubed bread to the egg and milk mixture and set aside for 10 minutes.
• In a medium mixing bowl, combined crumble ingredients together with a fork.
  
• Pour bread mixture into a 13″x9″ pan and sprinkle the brown sugar and nut mixture over the top.
• Bake for 35-45 minutes.
• Cool the pan on a rack and begin preparing the sauce.

Sauce

• Over low heat, slowly melt the butter in a medium saucepan. Add the sugar and vanilla.
  
• While whisking the butter and sugar mixture very rapidly, slowly add the beaten egg.  Whisking quickly prevents the egg from cooking before it mixes into the sauce.
  
• Raise the heat to medium and, stirring constantly, heat until the sugar is melted and the sauce becomes slightly thick and fluffy-looking.
• Remove the sauce from the heat and add the Amaretto liquor. Pour the sauce onto the bread pudding and serve warm or cold.

Notes

Source: Deen, Paula. “The Best Bread Pudding.” Food Network. Food Network, n.d. Web. <www.foodnetwork.com>. (modified)

This recipe works with any liquor, though I hypothesize that a few of them will taste awful (i.e. Southern Comfort or Malort).  The boiling point of alcohol is lower than water, so to preserve the alcoholic nature of liquors add them to sauces after removing from the heat.  Having said that, you can make an alcoholic sauce non-alcoholic by intentionally boiling the sauce; leaving only the flavor of the liquor behind.

Bread pudding is quick and easy to make, but the requirement of stale bread may be a factor that prevents someone from making it spur of the moment.  DON’T FRET!  Stale bread soaks up the sweet egg mixture more easily, but un-stale bread will still work.  The resulting texture may be a tad different, but it will taste just as good.  Go… make some right now!