Sticky Date Bread Pudding With Whipped Amaretto Cream

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8 cup of egg bread or Hawaiian sweet bread ( 1lb. to 11/2 lb bread is about 8 cups)
21/2 cups pitted Medjool dates about 14 ounces
1 cup sliced almonds
6 large eggs
4 egg yolks
1 cup dark brown sugar
3 3/4 cups half and half
1 tablespoon vanilla extract
½ teaspoon of nutmeg
1. cut bread into cubes and let stand for a day to dry
2. butter 13x9x2 inch glass baking dish
3. put bread almonds and dates into a bowl and mix
4. then place bread mixture into glass dish
5. then make custard in electric mixer
1. Take eggs and yolks and beat in mixer until frothy
2. Ad your 1 cup of dark brown sugar and beat until mixture thickens
3. Slowly add your half and half, vanilla and nutmeg beat until well blended
4. preheat oven to 350
5. pour custard mixture over the bread mixture(let stand for 1 hour and keep pressing on
bread mixture so that the mixture keeps absorbing the custard)
6. bake bread pudding for 20 to 25 minuets
7. take spoon or spatula and press down on the bread so the custard comes to top
8 finish baking for about 20 to 30 minuets pending on your oven or until knife comes out
clean when inserted into center of pudding
9. remove bread pudding from oven and let stand for 10 to 15 minuets

Whipped Topping To Serve With Bread Pudding

2 cups heavy whipping cream
½ cup amaretto
¼ cup packed dark brown sugar

1. In your mixing bowl start to whip your heavy whipping cream till it is almost stiff
2. add your brown sugar and keep beating slowly and when you see that the sugar is
completely blended beat till you heavy whipping cream is a little stiffer
3. then add your amaretto and blend well in your mixture
This is a great dessert or brunch bread pudding. Your guest will love this and if you an
avid chocoholic then you could actually add a cup of chocolate chunks to the bread
mixture before you add the custard.