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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 1 (1 lb) challah with poppy seed, broken into 1-inch pieces
- 1 quart half-and-half
- 2 tablespoons unsalted butter, room temperature (1/4 stick)
- 1 12 cups sugar
- 3 eggs, room temperature
- 2 tablespoons almond extract
- 34 cup golden raisin
- 34 cup sliced almonds, lightly toasted
- 1 cup powdered sugar
- 12 cup unsalted butter (1 stick)
- 1 egg, well beaten
- 14 cup amaretto liqueur
Method
- Combine bread and half and half in large bowl.
- Cover and let stand 1 hour, stirring occasionally.
- Position rack in center of oven and preheat to 325 degrees.
- Grease a 9X13X2-inch baking dish with 2 tablespoons butter.
- Whisk sugar,eggs and almond extract; stir into bread mixture.
- Gently fold in raisins and almonds and spoon into prepared dish.
- Bake until pudding is firm, about 50 minutes; cool.
- (Can be prepared 6 hours ahead.
- Do not refrigerate.
- ).
- Preheat broiler.
- Butter broilerproof baking dish.
- Cut pudding into 8 to 10 squares and place in prepared dish.
- Spoon Amaretto Sauce over pudding and broil until sauce bubbles.
- Serve.
- Amaretto Sauce:.
- Stir sugar and butter in top of double boiler set over simmering water until butter melts, sugar disolves and mixture is very hot.
- Remove from over water and whisk in egg.
- Continue whisking until cooled to room temperature; mix in amaretto.
- (Amaretto Sauce can be prepared 4 hours ahead.
- ).
