Email to Buny      

Bread Pudding: Amaretto Cream Cheese Bread Pudding

Source of Recipe

food tv network


List of Ingredients

Vegetable cooking spray
1 loaf honey white bread (16-ounce) sliced and divided
1 package cream cheese (8-ounce) softened
9 large eggs divided
1/4 cup sugar plus 2 tablespoons sugar
3 teaspoons vanilla extract divided
2 3/4 cups almond filling plus 2 tablespoons
almond filling
1 cup butter melted and divided
2 1/2 cups half-and-half
1 Dash salt
1 egg yolk
1/4 cup slivered almonds

Amaretto Cream Sauce:
1/2 cup amaretto liqueur
2 tablespoons cornstarch
5 1/2 cups whipping cream
1/2 cup sugar


Recipe

Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan. Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.

Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.

Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture. Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.

Preheat the oven to 325 degrees F. Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds. Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.


Amaretto Cream Sauce:

Combine amaretto and cornstarch, stirring until smooth. Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely. Note: For testing purposes only, we used Solo Almond Filling. Yield: about 2 1/2 cups