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Receta Chef Bill Hahne's Chocolate Ameretto Bread Pudding
by Global Cookbook

Chef Bill Hahne's Chocolate Ameretto Bread Pudding
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Ingredientes

  • 1 x Loaf stale french bread
  • 2 c. Lowfat milk
  • 2 c. Heavy cream
  • 2 c. Sugar
  • 8 tsp Butter, melted
  • 3 x Large eggs
  • 2 tsp Almond extract
  • 3 c. Toasted slivered almonds
  • 1 1/2 c. Chocolate chips
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 c. Slivered almonds, untoasted

Direcciones

  1. Break apart bread into bite sized pcs. Combine all ingredients except untoasted slivered almonds; mix should be very moist but not soupy. Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated oven. Bake at 350 degrees for 1 hour 15 min. Top with untoasted slivered almonds after bread pudding has cooked 30 min.
  2. Note: If almonds begin to burn, cover with foil for remaining cook time. Serve hot with amaretto sauce.