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Bread Pudding
1. Combine cream, half- &-half, and sugar over medium heat and bring to a simmer,
stirring until the sugar dissolves. Remove from heat. 2. Add the White Chocolate
and whisk till melted and smooth. 3. In a bowl whisk the yolks, eggs, vanilla,
amaretto and salt. Gradually whisk in the warm cream mixture. Add the bread and
stir until coated. 4. Pour into a 12x10x2 ½-greased pan and bake at 325 degrees
covered with foil for about 45 minutes. Remove the foil raise the temperature
to 350 degrees and bake another 15 minutes or so until the pudding is golden
brown. 5. Refrigerate overnight. When cool, cut into 12 squares.
Sauce
1. Melt the butter in a double boiler; slowly whisk in the sugar until the mixture
is cream, about 20 seconds. 2. Add the amaretto and then the egg yolks, one at
a time, whisking constantly. 3. Cook, whisking constantly until the sauce thickens
and reaches the consistency of honey. 4. Cool and store in refrigerator.
To Serve
1. Top pudding with approximately 2 ounces of amaretto sauce and warm through
in either over or microwave. 2. Since alcohol is destroyed by cooking process,
this dessert can be enjoyed by adults and children alike, 3. Refrigerated, the
pudding and sauce will store for a week. However, I can guarantee that it will
be eaten well before that.
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