Amaretto Bread Pudding

For the pudding:

• 1 pound loaf brioche, Texas toast, or other thick-cut bread (stale or flash-baked at 350˚F)
• 1 quart half and half
• 4 tablespoons salted butter, melted
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 tablespoon almond extract
• 3/4 cup slivered almonds

For the sauce and serving:

• 1 cup powdered sugar
• 8 tablespoons butter
• 1 egg, beaten
• 1/4 cup Amaretto liqueur
• whipped cream, evaporated milk, or vanilla ice cream for serving

For the pudding:

1. Preheat oven to 325˚F. In a medium bowl tear bread into bite-sized pieces. Pour half and half over the top. Allow to soak into the bread for 30 minutes and then toss to coat all pieces. Set aside for another 30 minutes.
2. When bread is ready combine butter, sugar, and eggs in a large bowl. Stir in almond extract and then fold in almonds.
3. Pour bread into a greased 9”x13” baking dish and pour egg mixture on top. Bake for 45 minutes or until bread on top is golden brown. Tent for final 15 minutes if browning too quickly.

For the sauce and serving:

1. While pudding is baking combine powdered sugar and butter in a small saucepan. Melt butter over low heat stirring the sugar until no lumps remain. Allow to cool for 10 minutes then whisk in egg and Amaretto.
2. Pour sauce over bread pudding and cover baking dish. Return to oven to bake covered for 5-10 minutes or until sauce bubbles and is partially absorbed into pudding. Serve with evaporated milk, whipped cream, or vanilla ice cream.