Bread Pudding wtih Amaretto Sauce

So today I went all out homestyle. By that I mean Cajun/Creole food. The best Louisiana dessert is by far bread pudding. Its something everyone seems to know how to make. I mean, I got this recipe in 5th grade from my best friend at the time. So perhaps - since it was a 10 year old recipe trade off - it might be a dumbed-down version of bread pudding, but it's so tasty I can't bring myself to find a new recipe. I found the recipe for the Amaretto sauce years after that initial recipe swap. I had one for brandy too, but I didn't really like that one. Amaretto all the way!


Do you see that delicious puddle of sauce? Here's a close up for ya!


So good. I actually had to eat that piece of bread pudding before updating this. It was irresistable!

Bread Pudding

• 1 loaf white bread, broken into bitesize pieces (somewhat old bread is best)
• 14 oz sweetened condensed milk
• 4 eggs
• 3/4 cup sugar
• 1 tsp cinnamon
• 2 tsp vanilla extract

Preheat the oven to 350F. Grease an 8x8 or 9x13 baking dish. It's your choice whether you want thicker or thinner.

Place the bread bits into a superlarge bowl.

In a medium bowl, beat the eggs. Add the milk, then the sugar, vanilla, and cinnamon (in that order). Mix well.

Pour the mixture over the bread and mix well. You have to do this with your hands. It involves lots of mashing and mixing. Fun times.

Put the bread into your prepared dish.

Bake for 35 minutes.

Amaretto Sauce

• 1/2 cup butter
• 1 cup powdered sugar
• 1 egg yolk
• 1/4 cup Amaretto

In a saucepan, melt the butter. Mix in the sugar until they are well combined.

Separate the yolk into a large bowl. Have your whisk handy. Pour the butter/sugar mixture into the yolk, whisking furiously the entire time. You don't want little baked yolk strands in your amaretto sauce.

Return the sauce to the saucepan. Set to a low heat. Stir in the amaretto.

Spoon over bread pudding and enjoy!