Amaretto Bread Pudding

Here’s a rich and indulgent Amaretto Bread Pudding recipe that’s perfect for dessert or even a decadent brunch treat. It’s warmly spiced, slightly nutty, and packed with flavor thanks to the Amaretto liqueur.

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🍞 Amaretto Bread Pudding

Ingredients:

For the Bread Pudding:

• 6 cups day-old bread (brioche, challah, or French bread), cubed

• 1 cup whole milk

• 1 cup heavy cream

• 4 large eggs

• ¾ cup granulated sugar

• ¼ cup brown sugar

• ¼ cup Amaretto liqueur

• 1½ tsp vanilla extract

• ½ tsp almond extract (optional, enhances Amaretto flavor)

• 1 tsp ground cinnamon

• ¼ tsp salt

• ½ cup sliced almonds (optional)

• ½ cup raisins or dried cherries (optional)

For the Amaretto Sauce:

• ½ cup butter (1 stick)

• ½ cup heavy cream

• ½ cup sugar

• ¼ cup Amaretto liqueur

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Instructions:

1. Prep the Bread:

• Preheat oven to 350°F (175°C).

• Lightly grease a 9×13-inch baking dish.

• Spread the cubed bread in the dish.

2. Make the Custard:

• In a large bowl, whisk together milk, cream, eggs, sugars, Amaretto, vanilla, almond extract, cinnamon, and salt.

• Pour over the bread cubes. Gently press the bread into the custard to ensure even soaking.

• Let sit for at least 20 minutes (or refrigerate for a few hours).

3. Add Toppings (Optional):

• Sprinkle with sliced almonds and raisins or cherries.

4. Bake:

• Bake uncovered for 45–50 minutes or until golden brown and set in the center.

• Let it cool slightly before serving.

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Amaretto Sauce:

1. In a small saucepan over medium heat, melt the butter.

2. Stir in cream and sugar; cook until the sugar dissolves and the mixture thickens slightly (about 5 minutes).

3. Remove from heat and stir in Amaretto.

4. Serve warm over slices of bread pudding.

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📝 Serving Suggestions:

• Top with whipped cream or a scoop of vanilla ice cream.

• Garnish with toasted almonds or a dusting of powdered sugar.

Let me know if you’d like a dairy-free or egg-free version!