Bread Pudding:
- 3 thick slices of challah bread (or enough to fill up an 8 inch cake pan)
- 3 eggs
- 1 cup milk
- 1 tsp amaretto (you can probably substitute either almond or vanilla extract)
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- a few dashes of nutmeg
- butter/crisco/cooking spray (to grease your pan)
- brown sugar (optional)
Cube the bread and place into a greased baking pan. In a separate bowl, combine the eggs, milk, amaretto, sugar, cinnamon and nutmeg. Pour over the bread and let soak for ten minutes. Make sure that the bread is submerged in the custard so that it soaks up all of the goodness. You can then sprinkle the top with brown sugar if desired. If you plan on making the caramel sauce then I don’t think that you need the extra sugar, but then again you only live once… Bake for 30 minutes in a 375 degree oven.
Caramel Sauce:
- 2 tbsp butter
- 1/4 cup packed brown sugar
- 1/4 cup amaretto
Put all of the ingredients in a sauce pan and cook on the stove for about five minutes or so until the sugar dissolves and the sauce thickens slightly. Drizzle over the top of the bread pudding once it’s done baking and eat away all of life’s problems.
***I believe that Paula’s recipe called for more sugar in the custard, but I reduced it since the challah bread already has a pretty good amount of sweetness.
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