Bread Pudding wtih Amaretto Sauce

By smmthill

Ingredients

• Pudding:
• 5 c cubed cinnamon rolls without icing, cinnamon-swirl bread, brioche, banana bread or sweet bread.
• 4 egg yolks, lightly beaten
• 1 1/2 c whipping cream
• 1 1/2 c half-and-half or light cream
• 2 T sugar
• 1 T vanilla
• Sauce:
• 1/2 c packed brown sugar
• 1/3 c light-colored corn syrup
• 1/4 c amaretto
• 1/2 t vanilla

Details

Servings 9

Preparation

Step 1

1. Spread bread cubes in a single layer in a large shallow baking pan. Bake in a 300 oven for 10 to 15 min. or till bread is dry, stirring several times. (If you use banana bread, bake about 45 min.) Place dry bread cubes in a greased 8x8x2 in. baking dish (2 qt. square). Set dried bread aside. Increase oven temp. to 325.
2. In a med mixing bowl, whisk together egg yolks, whipping cream, half-and-half, sugar and vanilla. Pour egg mixture over bread. Use the back of a large spoon to gently push down on the bread cubes, making sure bread absorbs the egg mixture. Cover and chill the mixture 4 hours or overnights.
3. Bake, uncovered, for 45 to 50 min. or till puffed and a knife inserted near the center comes out clean. (If you use banana bread, bake for 70 to 75 min.) Cool slightly. Serve Bread pudding warm with Amaretto Sauce or maple syrup.

Sauce:
In a heavy small saucepan, combine 1/2 c packed brown sugar, 1/3 corn syrup and amaretto. Cook, stirring frequently, over med heat till the mixture just comes to boiling. Remove from heat; stir in vanilla. Serve warm with bread pudding.