Sticky Date And Almond Bread Pudding Recipes

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STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE



Sticky Date and Almond Bread Pudding With Amaretto Zabaglione image

From Epicurious, a fabulous bread pudding that can either dress up a sit down dinner or fill that comfort food craving. The zabaglione isn't critical, but what's not to like about any amaretto recipe.

Provided by Gianni 23

Categories     Dessert

Time 45m

Yield 1 large bread pudding, 10-12 serving(s)

Number Of Ingredients 14

8 cups bread cubes, with crust (from one 16-ounce loaf)
2 1/4 cups chopped pitted medjool dates (about 12 ounces)
1/2 cup sliced almonds
6 large eggs
2 large egg yolks
1 cup baker's sugar (superfine sugar) or 1 cup sugar
3 1/2 cups half-and-half
1 tablespoon vanilla extract
1/4 teaspoon generous ground nutmeg
powdered sugar
6 large egg yolks
1/3 cup Amaretto or 1/3 cup other almond liqueur
3 tablespoons baker's sugar (superfine sugar) or 3 tablespoons sugar
1/4 cup whipping cream

Steps:

  • Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
  • Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.).
  • Preheat oven to 375°F Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
  • Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
  • Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.

Nutrition Facts : Calories 528.6, Fat 22, SaturatedFat 10.1, Cholesterol 334.2, Sodium 277.2, Carbohydrate 73.6, Fiber 4.4, Sugar 51.2, Protein 12.7

STICKY DATE AND ALMOND BREAD PUDDING



Sticky Date and Almond Bread Pudding image

This is one of Sandra Lee's Semi-Homemade recipes. I picked up a package of cinnamon rolls from the grocery store's day-old rack and they worked great. Half price too! This is the first dessert I've ever made in my crock pot, but it won't be my last.

Provided by Alisa Lea

Categories     Dessert

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb cinnamon rolls, cut into 1-inch cubes
1 1/2 cups dried chopped dates
1/4 cup sliced almonds
1 (4 5/8 ounce) box cook & serve vanilla pudding mix
2 (12 ounce) cans evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
2 tablespoons butter, cut into small pieces

Steps:

  • Spray the inside of the crock pot with butter flavored cooking spray.
  • Place cinnamon roll cubes, dates and almonds into a large bowl and toss to combine.
  • Whisk together pudding mix, milk, almond extract and pumpkin pie spice. Pour over bread mixture and stir until bread is saturated.
  • Transfer to crock pot and dot with butter.
  • Cook on Low 3 to 4 hours.

Nutrition Facts : Calories 698.9, Fat 27, SaturatedFat 10.2, Cholesterol 93, Sodium 602.2, Carbohydrate 104.5, Fiber 6, Sugar 69.7, Protein 14.4

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