LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE
Steps:
- Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
- Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
- Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
- Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
- Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
- Preheat the oven to 325 degrees F.
- Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
- Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
- Combine amaretto and cornstarch, stirring until smooth.
- Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
AMARETTO ALMOND CREAM SAUCE
Make and share this Amaretto Almond Cream Sauce recipe from Food.com.
Provided by Mercy
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
- As soon as the almonds are nicely browned, add the Amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
- After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
- Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
- Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
- The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
- NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.
Nutrition Facts : Calories 327.5, Fat 34.4, SaturatedFat 19.7, Cholesterol 113.9, Sodium 194.3, Carbohydrate 3.6, Fiber 0.7, Sugar 0.6, Protein 3.1
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