Chef Bill Hahnes Chocolate-Ameretto Bread Pudding

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Chef Bill Hahnes Chocolate-Ameretto Bread Pudding Ingredients

1 Loaf stale french bread	2 tb Almond extract
2 c Milk	3 c Toasted slivered almonds
2 c Heavy cream	1 1/2 c Chocolate chips
2 c Sugar	1 ts Cinnamon
8 tb Butter, melted	1/2 ts Nutmeg
3 Eggs	1 c Slivered almonds, untoasted

Instructions for Chef Bill Hahnes Chocolate-Ameretto Bread Pudding

Break apart bread into bite sized pieces. Combine all ingredients except untoasted slivered almonds; mixture should be very moist but not soupy. Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated oven. Bake at 350 degrees for 1 hour 15 minutes. Top with untoasted slivered almonds after bread pudding has cooked 30 minutes. Note: If almonds begin to burn, cover with foil for remaining cook time. Serve warm with amaretto sauce. Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #281 by Jim Kirk on Oct 26, 1997

Main Ingredient: GrainsCuisine: Cajun

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