Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce

8 Feb
Bread

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.

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