Back Bread Pudding:
4 to 5 Cups Fresh French bread, cut into 1-inch cubes
4 Eggs
1 Cup Brown Sugar
2 teas. Watkins Cinnamon
2 teas. Watkins Double Strength Vanilla Extract
1/2 teas. Salt
4 1/2 Cups Milk
1 Cup Golden Raisins
8 Maraschino Cherries for garnish
Spray a 9-inch square baking pan with Watkins Cooking Spray. Set oven rack in lower third of oven and preheat oven to 350*F. Place bread cubes in a large mixing bowl. In a separate bowl, beat eggs and brown sugar until thick and smooth, then blend in cinnamon, vanilla extract, salt, milk, and raisins. Pour egg mixture over bread and gently combine. Transfer to buttered baking pan. Set in roasting pan, and place both pans in the oven. Fill the pan with very hot tap water up the sides of the bread pudding. Bake for 1 1/2 hours.
Spoon pudding into wine glasses or goblets. Ladle Amaretto Sauce over pudding and top each serving with a maraschino cherry.
Amaretto Sauce:
2 Cups Sugar
1 Cup Unsalted Butter
1/2 teas. Watkins Cinnamon
1/4 teas. Watkins Nutmeg
1/2 Cup Amaretto*
You may substitute bourbon, rum, Grand Marnier, or hazelnut liqueur.
While pudding bakes, make sauce in a heavy saucepan: Combine sugar and butter over medium heat. Cook and stir constantly to the soft ball stage (235*F to 240*F on a candy thermometer). Add cinnamon, nutmeg, and amaretto or spirit of choice. Serve warm over still-warm bread pudding.
© Copyright 1999 The Rising
Stars Team
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