Bread (Photo credit: ulterior epicure)
1 loaf of each–French bread, diced into 1 inch cubes
1 loaf Shallah bread, diced into 1 inch cubes
1 package Keiser rolls, diced into 1 inch cubes
1 ( 8 oz) package cream cheese, softened
9 large eggs, room temperature
1/4 cup sugar
3 tsp vanilla extract, divided
3 cans Solo Almond Filling
1 cup butter, melted and divided
2-1/2 cups heavy cream
Dash of salt
2 TBSP Almond filling
2 TBSP sugar
1 egg yolk
1/4 slivered almonds
Amaretto Cream Sauce
Preheat oven to 325
Coat a 13x9x2 baking dish with cooking spray. Arrange one third of bread cubes in baking dish. Beat cream cheese, 1 egg, 1/4 cup sugar and vanilla with mixer until smooth. Spread half of mixture over bread. Whisk together 1-1/4 cups almond filling and 1/2 cup melted butter. Spread half of mixture over cream cheese mixture on bread. Repeat layers once, using bread and remaining cream cheese mixture and almond mixture; put remaining bread cubes on top. Whisk together 8 eggs, 2 tsp vanilla, heavy cream, and salt. Pour over bread mixture. Cover and chill 30 minutes or until most of egg mixture is absorbed. Whisk together 1/2 cup melted butter, 2 TBSP almond filling, 2 TBSP sugar and egg yolk until blended. Drizzle evenly over bread. Sprinkle with almonds.
bake 1 hour or until set. Serve with Amaretto Cream Sauce
Amaretto Cream Sauce:
1/2 cup Amaretto liquer
2 TBSP cornstarch
2 cups whipping cream
1/2 cup sugar
Combine liquer and cornstarch, stir until smooth. Cook cream in heavy saucepan over medium heat; stirring often, just until bubbles appear. Gradually stir in amaretto mixture. Bring to a boil and add sugar; cook until slightly thickened. Remove from heat. Cool completely.
