I’m putting this video recipe out on Wednesday instead of Friday to give you a little extra time before the weekend to get the ingredients for the best dessert I’ve ever had!! Amaretto Bread Pudding, courtesy of The Wild Plum Tea Room and my friend and Gatlinburg native Cindy Black.
I know the focus is on candy and treats for the kids this weekend, but if you want to be a hit in the kitchen this fall, this Thanksgiving or this weekend, add this to your menu. At the risk of over selling it, here goes: this is my all time favorite dessert-period. On a desert island, last meal on earth, etc…this is the one I would want. Never had anything like it.
Cindy is the Assistant Director at the Smoky Mountain Area Rescue Ministries and for years, worked at The Wild Plum Tea Room. When you’re over in that area, put that down as a place to go-they have great food!
So check out the video, write your grocery list, and while you’re grabbing one more bag of candy for the kids, grab a bottle of amaretto and discover what I hope will be your all time favorite dessert, too!
- 1 loaf French bread
- 1 quart half-and-half
- 2 tablespoons butter, room temperature
- 3 eggs
- 1 ½ cups sugar
- 2 tablespoons almond extract
- ¾ cup golden raisins
- ¾ cup sliced almonds
- Whipped cream (for topping)
- 8 tablespoons butter, room temperature
- 1 cup powdered sugar
- 1 egg, well beaten
- 4 tablespoons amaretto liqueur
- Break or cut bread into 2-inch cubes. Place in a 2-quart bowl and cover with half-and-half. Cover bowl and let stand 1 hour.
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish with butter.
- In a small bowl, beat eggs, sugar, and almond extract. Stir into bread mixture. Gently fold in raisins and almonds. Spread in baking dish and bake 30 minutes or until golden brown and pudding is set.
- In top of a double boiler, place butter and powdered sugar. Stir until dissolved and very hot. Remove from heat and cool for a few minutes.
- Whisk in a couple of tablespoons of warm butter mixture to the beaten egg. Stir well. Add another couple of tablespoons to bring egg temperature up and whisk well. Pour beaten egg with additional tablespoons into double boiler with remaining butter/sugar mixture and stir. Add amaretto and blend.
- Serve bread pudding warm with warm amaretto sauce and whipped cream.