Amaretto Bread Puddig

• FOR BREAD PUDDING:
• 1 16-oz loaf day-old French bread
• 1 qt. half-&-half
• 2 Tbls. soft unsalted butter
• 3 eggs
• 1 1/2 C. sugar
• 2 Tbls. almond extract
• 3/4 C. raisins
• 3/4 C. sliced almonds
• AMARETTO BUTTER SAUCE:
• 1 stick butter, softened
• 1 C. powdered sugar
• 1 egg, well-beaten
• 1/4 C. amaretto

1. Cut bread into small cubes. Put cubes into large bowl. Pout the half & half over the bread cubes, cover with plastic wrap, & let sit 1 hour.
2. Preheat oven to 325. Grease a 9x12" pan, or a large muffin pan , if you'd like individual bread puddings.
3. Beat together the eggs, sugar, & almond extract. Stir into the bread mixture. Gently fold in the raisins & almonds. Pour into greased pan or tins. Bake 50 mins. for pan, 25-30 mins. for muffin tins. Serve warm with Amaretto Butter Sauce (below).
4. In heavy saucepan, melt butter. Stirring constantly with a whisk, add powdered sugar & egg. Once combined, add the amaretto.
5. Continue whisking until the mixture is very hot. Pour over warm bread pudding.

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Taken from www.epicurious.com/recipes/member/views/amaretto-bread-puddig-52501311 (may not work)