Shelly's Recipe

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE

Category: Bread Pudding

Vegetable cooking spray
1 (16-ounce) loaf honey white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar, plus 2 tbsp sugar
3 tsp vanilla extract, divided
11/4 cups almond filling, plus 2 tbsp almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
Dash salt
1 egg yolk
1/4 cup slivered almonds
Amaretto Cream Sauce, recipe follows

Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.

Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 tsp vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.

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 bread slices, remaining cream cheese mixture, and remaining almond mixture.

Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.

Whisk together remaining 8 eggs, remaining 2 tsp vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.

Preheat the oven to 325 degrees F.

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 for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.

Amaretto Cream Sauce:
1/2 cup amaretto liqueur
2 tbsp cornstarch
11/2 cups whipping cream
1/2 cup sugar

Combine amaretto and cornstarch, stirring until smooth.

Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.