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Chef Bill Hahne's Chocolate-Ameretto Bread Pudding
Chef Bill Hahne's Chocolate-Ameretto Bread Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Desserts
Ingredients List
- 1 Loaf stale french bread
- 2 c Milk
- 2 c Heavy cream
- 2 c Sugar
- 8 tb Butter, melted
- 3 Eggs
- 2 tb Almond extract
- 3 c Toasted slivered almonds
- 1 1/2 c Chocolate chips
- 1 ts Cinnamon
- 1/2 ts Nutmeg
- 1 c Slivered almonds, untoasted
Directions
Break apart bread into bite sized pieces. Combine all ingredients except
untoasted slivered almonds; mixture should be very moist but not soupy.
Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated
oven. Bake at 350 degrees for 1 hour 15 minutes. Top with untoasted
slivered almonds after bread pudding has cooked 30 minutes.
Note: If almonds begin to burn, cover with foil for remaining cook time.
Serve warm with amaretto sauce.
untoasted slivered almonds; mixture should be very moist but not soupy.
Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated
oven. Bake at 350 degrees for 1 hour 15 minutes. Top with untoasted
slivered almonds after bread pudding has cooked 30 minutes.
Note: If almonds begin to burn, cover with foil for remaining cook time.
Serve warm with amaretto sauce.
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