Shelly's Recipe

LAYERD ALMOND-CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE

Category: Desserts

1 (16 oz) loaf white bread, sliced and divided
1 (8 oz) pkg cream cheese, softened
9 eggs, divided
1/4 cup sugar
3 tsp vanilla extract, divided
1 1/2 cups almond filling, found in the baking section at the grocery store
1 cup butter, melted and divided
2 1/2 cups half-and-half
dash of salt
2 tbsp almond filling
2 tbsp sugar
1 egg yolk
1/4 cup slivered almonds

Amaretto Cream Sauce
1/2 cup amaretto liqueur
2 tbsp cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

Coat a 13x9 inch baking pan with cooking spray. Arrange 4 1/2 bread slices in bottom of pan, cutting slices as necessary to fin in pan. Beat cream cheese, 1 egg, 1.4 cup vanilla with a mixer until smooth. Spread half of mixture over bread in pan. Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 slices bread, remaining cream cheese and remaining almond mixture.

Cut remaining bread slices into 1 inch cubes; sprinkle evenly over almond mixture. Whisk together remaining 8 eggs, remaining 2 tbsp vanilla, half-and-half, salt in a large bowl; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed. Whisk together remaining 1/2 cup melted butter, 2 tbsp almond filling, 2 tbsp sugar and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds. Bake at 325 for 1 hour or until set. Serve warm or chilled with sauce.

Amaretto Cream Sauce: Combine liqueur and cornstarch, stirring until smooth. Cook cream in a heavy saucepan, stirring often, just until bubbles appear; gradually stir in liqueur mixture. Bring to a boil and continue boiling, stirring constantly for 30 seconds. Remove from heat; stir in sugar and cool completely.