Golden Bread Pudding -- Quad-Cities Online Recipe Book
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Golden Bread Pudding

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Ingredients

1 loaf (16 ounces) challah (Jewish egg bread)
3 cups milk (2 percent)
1 cup heavy cream
1-1/2 cups sugar
3 eggs
2 tablespoons almond extract
3/4 cup sliced almonds
3/4 cup golden raisins
3/4 cup chopped dried apricots
1/2 cup butter
1 cup powdered sugar
1 egg, beaten
1/4 cup amaretto liqueur

Instructions

Tear bread into 1 inch pieces. Combine with milk and cream in a large bowl. Let stand while assembling other ingredients. Mix sugar, eggs and almond extract thoroughly. Add to bread mixture, making sure all the bread is coated. Add the almonds, raisins, and apricots. Spoon mixture into 9x13-inch baking pan that has been sprayed with cooking spray. Bake in preheated 325 degree oven for 50 minutes or until firm. Cut into individual servings and spoon sauce over each. To make sauce, melt butter in covered microwave proof bowl. Add sugar and stir until dissolved. Whisk in egg, cook on high 30 seconds. Cool slightly and stir in amaretto. Serves 12 to 15.

Dot Christiansen
Bettendorf



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
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