amaretto_bread_pudding_with_blackberry_citrus_glaze

Ingredients

Bread Pudding

14-16 ounces of day-old French Bread cubed in one-inch pieces

2 cups 2 percent milk

1 cup low fat buttermilk

1/2 cup heavy cream

2 teaspoons almond extract

1 1/2 tablespoons bourbon/vanilla extract

1 1/2 tablespoons amaretto

1/2 teaspoon cinnamon

1 1/2 cups brown sugar

3/4 cup white sugar

5 eggs

2 tablespoons butter

Sauce

1 1/2 cups blackberries

1 cup brown sugar

3-4 slices orange rind

2 tablespoons water

4 tablespoons butter

1/4 cup heavy cream

1 teaspoon amaretto

1/2 teaspoon cornstarch

 

Procedures

Bread Pudding

Heat oven to 325 degrees.  Put cubed bread in large bowl.  In another bowl, combine milks, cream, vanilla, almond, amaretto and cinnamon.  Stir.  Add sugars. Stir to blend.  In separate bowl, beat eggs.  Add eggs to milk mixture.  Pour mixture over bread.  Mix well, making sure bread is wet with liquid.  Let sit 20 minutes.  In 8×8 or 9×9 baking dish put melted butter, coating bottom.  Add bread mixture.  Even out in pan and bake for 1 hour

Sauce

In a medium saucepan, combine blackberries, sugar, orange rind, and water.  Heat, stirring until sugar is dissolved.  Mash blackberries with fork or masher, or puree.  Continue heating for about five minutes.  Add butter, heavy cream, cornstarch and amaretto.  Stir until sauce is heated through and slightly thickened and butter is melted, about 3-5 minutes.  Cool slightly and serve warm over bread pudding.