Receta Bread Pudding With Caramel Sauce
by Global Cookbook

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	Raciónes: 12

Ingredientes

1 loaf crusty Italian-style bread - (1 1/2 lbs)
5 lrg Large eggs
2 c. lowfat milk
2 c. half-and-half
1 c. sugar
1/4 c. amaretto (or possibly other almond-flavored liqueur or possibly 1 tbspn almond extract)

2 tsp vanilla
3/4 c. golden brown raisins
1 c. sugar
1/4 c. water
1/3 c. whipping cream
1/4 c. amaretto (or possibly other almond-flavored liqueur or possibly 1 tbspn almond extract)

Cut bread crosswise into 1-inch-thick slices; trim off and throw away crusts (or possibly save for other uses) and cut slices into 1-inch cubes.
In a bowl, whisk Large eggs, lowfat milk, half-and-half, sugar, amaretto, and vanilla till well combined. Gently stir in raisins and bread cubes just till proportionately moistened; pour mix into a 9- by 13-inch baking pan. Cover loosely and let stand at room temperature for 30 min.
Bake pudding in a 350 degree regular or possibly convection oven till center is set (cut to test), about 1 hour. Scoop out portions or possibly cut and lift out with a wide spatula. Serve hot with Amaretto Caramel Sauce.
Amaretto Caramel Sauce: In a 1- to 2-qt pan over low heat, stir sugar and water till sugar is dissolved, about 3 min. Increase heat to high and boil, without stirring, till the mix is amber colored, about 8 min; remove pan from heat. Meanwhile, in a 1- to 2-qt pan over medium-high heat, bring cream to a boil. Off the heat, carefully add in warm cream and amaretto or possibly almond extract to the caramelized sugar; stir till blended (the mix will bubble up). Serve hot. (
Makes about 1 c.)
This recipe yields about 12 servings.
Comments: This rich, almond-flavored bread pudding is the only version Martha Rowlands makes. She has served it to many guests over the years, always to rave reviews.