Cranberry Bread Pudding and Amaretto Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The only thing more comforting than a warm bread pudding on a cold day is one drizzled with a warm Amaretto sauce. The tartness of cranberries is a wonderful contrast to the sweeter elements of this dish, while the nuttiness of almonds and Amaretto takes it from comforting to gourmet, especially when matched with the rich apple and caramel flavors of Domaine Pinnacle Ice Cider from Quebec, Canada. Ingredients:
5 1/2 cups roughly chopped bread (try mixing baguette and brioche) |
2 cups milk |
4 eggs, separated |
1 cup brown sugar |
1 teaspoon vanilla extract |
1 tablespoon amaretto |
1/2 cup cranberries |
1 cup butter |
1/2 cup brown sugar |
1/4 cup heavy cream |
1 tablespoon sliced almonds, toasted |
1/2 tablespoon amaretto |
Directions:
1. BREAD PUDDING: In a large mixing bowl, place eggs, milk, sugar, vanilla and Amaretto. Mix thoroughly. Add bread and cranberries and toss in the liquid. Set it aside to soak (10-15 minutes).
2. Preheat oven to 350°F Grease muffin tin with butter. Fill the miffin cups and place on the middle rack of the oven.
3. Bake in the oven for approximately 25-30 minutes, or until the center is firm. Insert a skewer into the center to test. If it comes out wet, keep baking.
4. While bread pudding is in the oven, prepare Amaretto sauce.
5. AMARETTO SAUCE:.
6. In a pan, melt butter over medium heat. Add sugar. When the sugar has dissolved and begins to caramelize add the cream and bring to a simmer. Stir occasionally, until the sauce begins to thicken.
7. Add in toasted almonds and the Amaretto. Remove from heat. Drizzle the warm sauce over the bread pudding.
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