Amaretto Bread & Butter Pudding

By Anne545

by Chef Alan Crosby, White Point Beach Resort

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

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.