Best 15 Mexican Bread Pudding W Amaretto Sauce Recipes

AUTHENTIC MEXICAN CAPIROTADA- BREAD PUDDING

Steps:

• The recipe works better with older bread that is quite dry.
• Preheat the oven to 350F/180C.
• Slice the bread about ½ in thick or 1 cm. Lightly butter on both sides.
• Layer on a baking sheet and bake for 3-4 minutes on each side, until lightly toasted and dry. Remove and cool. Set the slices aside.
• Place the sugar, cinnamon, and water in a pan. Heat gently, stirring until the sugar has dissolved. Bring to a boil, lower the heat and simmer for 5 minutes without stirring to reduce it. Remove the cinnamon stick and let the syrup cool.
• Grease a [url href="http://amzn.to/2plHcPr"]8 inch/20cm square baking dish[/url] with butter.
• Layer the bread, almonds, raisins, and cheese in the dish, pour the syrup over, letting it soak into the bread for 5-10 minutes. Repeat the steps with the same layer of bread and the rest of the ingredients. Do not omit this step. The bread needs time to soak the syrup; otherwise, the syrup will run to the bottom of the dish, and the top layer will remain dry.
• Bake the pudding for about 30 mins, until golden brown.
• Remove from the oven, leave to stand for 5 minutes, then cut into squares.
• Serve warm or cold with heavy cream over and decorate it with some flaked almonds.
• This dish makes a great breakfast the next day with milk poured over.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
• Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
• Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
• Cool 10 minutes before serving with sauce.
• For sauce: I always double this!
• Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
• ENJOY!

PANETTONE BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
• To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

EASY BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Pudding:.
• Preheat oven to 350°.
• In a large bowl mix bread cubes and raisins so they are well dispersed.
• drizzle melted butter onto of bread and raisins.
• In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
• Add egg mixture to bread and fold until bread is well soaked.
• Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
• Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
• Sauce:.
• Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
• In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
• Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth - about 2 minutes.
• Sauce should be served warm. Sauce can be stored for up to 3 days ahead.

ALMOND AMARETTO BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• 1. Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
• 2. Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
• 3. In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
• 4. Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
• 5. Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
• 6. SAUCE DIRECTIONS:
• 7. In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
• 8. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
• 9. Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
• 10. NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.

CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE AMARETTO SAUCE

Steps:

• Preheat oven to 350*, coat a 9" springform pan with 1 tablespoons softened unsalted butter.
• Melt chocolate chips with the sugar and butter in a saucepan over low heat. Stir frequently until chips are smooth, about 8 minutes.
• Whisk milk, eggs,vanilla, espresso, and salt together and pour over *staled bread cubes. Toss well so the bread absorbs most of the liquid and begins to lose it's shape.
• Fold the melted chocolate into the bread mixture, then transfer to the prepared pan. Bake for 1 hour, or until the center springs back when gently pressed. Cool on a rack for 15 min., remove the sides of the pan and slice.
• Serve with topping:.
• Melt the chocolate with the cream and sugar in a saucepan over low heat until smooth, stirring constantly, about 8 minute.
• Combine amaretto and cornstarch to make a slurry, then stir it into the chocolate mixture. Increase heat to medium and bring to a boil for 1 minute, or until thickened slightly. Transfer to a bowl; cool to room temperature.
• To serve, spoon sauce over wedges of warm bread pudding and garnish with raspberries.
• *To stale your bread, lay the slices out on cookie sheets, turning every half hour until they begin to feel dry. Then cut them into 1" cubes,.
• It is a very rich recipe, and I don't know how many servings you will get out of yours.

DRUNKEN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven to 350°F.
• Butter 11x7-inch baking dish.
• In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
• Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
• Add bread; stir to coat in egg mixture.
• Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
• Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
• Bake 30 minutes; sprinkle with almonds.
• Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
• Cool.
• Sauce: In pot melt butter over medium heat.
• Add remaining Amaretto; bring to a boil, stirring constantly.
• Cook 30 seconds, reduce heat to medium.
• Gradually whisk in powdered sugar until dissolved; remove from heat.
• Transfer to bowl; cover and cool.
• Serve bread pudding with sauce and if desired, whipped cream.

BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Place raisins in small bowl. Pour amaretto over and let soak 20 minutes. Preheat oven to 325°F.
• Generously butter 12x9x2 baking pan. Place bread in a large bowl. Pour milk and half-and-half over. Let soak 5 min. Mash with fork or potato masher.
• Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Mix with bread, Add raisins, toss to coat. Transfer bread mixture to prepared pan.
• Bake until is deep golden-brown about 1 hour. Remove from oven, let cool.
• For Sauce
• Melt butter with both sugars in heavy medium saucepan, over low heat, stirring until sugars dissolve.
• Whisk egg in small bowl. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 min. DO NOT BOIL * whisk in amaretto *.
• Spoon over warm bread pudding. Cut pudding into 12 to 16 pieces. Serve with Cool Whip if desired.

EASY MEXICAN BREAD PUDDING

Steps:

• Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
• Cook over low heat until sugar is dissolved.
• Pour over bread cubes in large bowl and toss gently.
• Add raisins, walnuts and cheese, mixing lightly.
• Spoon bread mixture into buttered 1 1/2 quart casserole.
• Bake at 375 degrees for 15 minutes or until heat through.
• Serve warm with whipped cream.

BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Spread the bread cubes in a single layer in a large shallow baking pan. Bake in a 300 degree oven for 10 to 15 minutes or until bread cubes are dry; stirring several times. Place dry bread cubes in a greased 2 quart casserole square baking dish. Set aside.
• In a medium mixing bowl, whisk together egg yolks, whipping cream, half and half, sugar and the vanilla. Pour egg mixture over bread. Use the back of a large spoon to gently push down on the bread cubes, making sure bread absorbs the egg mixture. Cover and chill 4 hours or overnight.
• Bake uncovered in 325 degree oven for 45 to 50 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. Serve warm with Amaretto Sauce or maple syrup.
• Amaretto Sauce: 1/2 cup packed brown sugar, 1/3 cup light colored corn syrup, 1/4 cup amaretto, and 1/2 teaspoon vanilla.
• In a heavy small saucepan, combine brown sugar, corn syrup and amaretto. Cook stirring frequently, over medium heat until mixture just comes to boiling. Remove from heat; stir in vanilla. Serve warm with bread pudding. Makes about 3/4 cup sauce.

SAN FRANCISCO SOURDOUGH BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds.
• Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top is lightly browned, about 50 minutes.
• Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.

CAPIROTADA (MEXICAN BREAD PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
• Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
• Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.

PUMPKIN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9x2-inch baking pan. Place a pan of water into the bottom of the oven to help keep the pudding moist.
• Combine bread crumbs and walnuts in a bowl and pour into the bottom of the prepared baking pan.
• Beat condensed milk, pumpkin puree, eggs, nutmeg, cinnamon, and ginger in a mixing bowl. Stir in milk, melted butter, rum, 1 teaspoon vanilla extract, and rum extract. Pour mixture over bread crumbs.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
• Meanwhile, beat cream, sugar, and 1/2 teaspoon vanilla extract together in a chilled bowl until stiff and peaked. Fold in amaretto and refrigerate whipped cream until ready to serve with the bread pudding.

AMARETTO BREAD PUDDING

Steps:

• Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
• Mix until well combined.
• Pour mixture into a buttered 9 x 13 inch pan.
• Bake at 350 degrees F.
• for 35 minutes or until set.
• When pudding is almost finished baking, place butter in a saucepan and melt slowly.
• Add powdered sugar and beaten egg.
• Mix quickly so that the egg doesn't cook before it is incorporated.
• Cook until smooth and incorporated.
• Add almond liqueur.
• Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
• NOTE: I found it easier to mix all liquids and sugar together first, then add bread.

AMARETTO SAUCE

Steps:

• Melt butter in a sauce pan.
• Whisk in powdered sugar, then amaretto!
• Enjoy!