Blueberry Pecan Bread Pudding With Amaretto Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
I won 2nd place in the Blueberry Cooking Contest with this recipe. It is always a hit. I just take bread that is about to need to be chucked and put it in a zip lock bag and freeze it until I have enough to make a pudding. I've thrown in donuts, biscuits, sliced bread, italian bread -it really doesn't matter as it turns out great every time Ingredients:
6 cups bread |
1 quart milk |
1/2 cup sugar |
6 eggs, beaten |
2 cups blueberries, fresh |
1 cup pecans, chopped |
1 teaspoon nutmeg |
1 tablespoon vanilla |
1/2 cup butter |
1 cup powdered sugar |
1/4 cup amaretto |
1 egg yolk |
Directions:
1. Preheat oven to 375.
2. Grease a 13 x 9 glass baking dish.
3. Break bread into large pieces and place in a large bowl.
4. Pour in the milk and stir to combine. Let sit 10 minutes.
5. Add remaining pudding ingredients and stir to combine.
6. Pour into baking dish and bake 40-45 minutes until golden brown.
7. Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
8. Off heat, whisk in egg yolk and Amaretto. Heat 2 more minutes then pour over the bread pudding. You may have more sauce than you need depending on your dish.
9. Serve hot or cold. I like it best hot.
|
|