Layered Almond Cream Cheese Bread Pudding With Amaretto Cream Sauce
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
41
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
9 large
Egg (divided)3 tsps
Vanilla Extract (divided)2.5 cups
Half-And-Half1
Egg Yolk1 cup
Slivered Almonds1 cup
Amaretto Liqueur2 tbsps
Cornstarch1.5 cups
Whipping Cream1 cup
SugarDirections:
1
Coat a 13 by 9 by 3-inch pan with cooking spray
2
Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan
3
Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth
4
Spread half of cream cheese mixture over bread
5
Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter
6
Spread half of almond mixture over cream cheese mixture
7
Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture
8
Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture
9
Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes
10
Cover and chill 30 minutes or until most of egg mixture is absorbed
11
Preheat the oven to 325 degrees F
12
Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended
13
Drizzle evenly over bread pudding; sprinkle with almonds
14
Bake for 1 hour or until set
15
Serve warm or chilled with Amaretto Cream Sauce
16
Combine amaretto and cornstarch, stirring until smooth
17
Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture
18
Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds
19
Remove from heat; stir in sugar, and let cool completely