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    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

 

 

 


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