Drunken Bread Pudding With Amaretto Sauce

• 4 eggs
• 3 egg yolks
• 1 cup sugar, divided
• 3/4 teaspoon cinnamon
• 3 cups half-and-half
• 10 tablespoons almond flavored liqueur, divided
• 6 12 dinner rolls (2 1/2 inch) or 12 cups bread, about
• 2 tablespoons sliced almonds
• 1/2 cup butter
• 1 cup powdered sugar
• whipped cream (optional)

1. Preheat oven to 350u0b0F.
2. Butter 11x7-inch baking dish.
3. In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
4. Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
5. Add bread; stir to coat in egg mixture.
6. Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
7. Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
8. Bake 30 minutes; sprinkle with almonds.
9. Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
10. Cool.
11. Sauce: In pot melt butter over medium heat.
12. Add remaining Amaretto; bring to a boil, stirring constantly.
13. Cook 30 seconds, reduce heat to medium.
14. Gradually whisk in powdered sugar until dissolved; remove from heat.
15. Transfer to bowl; cover and cool.
16. Serve bread pudding with sauce and if desired, whipped cream.

eggs, egg yolks, sugar, cinnamon, almond flavored liqueur, dinner rolls, almonds, butter, powdered sugar, whipped cream

Taken from www.food.com/recipe/drunken-bread-pudding-with-amaretto-sauce-56910 (may not work)