Amaretto Bread & Butter Pudding

By Anne545

by Chef Alan Crosby, White Point Beach Resort

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Ingredients

5 eggs
3/4 c. (175mL) sugar
2 c. (500mL) 35% cream
1 c. (250mL) 10% blend cream
2 oz. (27mL) Amaretto
1/2 tsp (2mL) almond extract
4 c. (1L) diced day-old croissants
1/2 c. (125mL) toasted sliced almonds

Details

Preparation time 20mins
Cooking time 45mins
Adapted from encrypted-tbn1.gstatic.com

Preparation

Step 1

Combine eggs and sugar; beat lightly. Add cream, blend, Amaretto and almond extract; mix.

Spray or butter an 8"x10" (20x25cm) baking dish. Spread diced croissants in dish. Pour custard over croissants, making sure bread is moistened. Top with toasted almonds. Place a pan with a shallow layer of water in oven; set baking dish in this water bath and bake at 350ºF (180ºC) for 25 minutes, or until mixture is set through. Serve warm. Makes 6-8 servings.