Recipe courtesy of Jeremy Bazata

Layered Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce

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  • Level: Intermediate
  • Total: 2 hr
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 1 hr
  • Yield: 12 servings
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Ingredients

Amaretto Cream Sauce:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
  5. 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.
  6. Preheat the oven to 325 degrees F.
  7. 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.
  8. Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.

Amaretto Cream Sauce:

Yield: about 2 1/2 cups
  1. Combine amaretto and cornstarch, stirring until smooth.
  2. 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.

Cook’s Note

For testing purposes only, we used Solo Almond Filling.

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