Amaretto Bread Pudding with a Maple Rum ButterĀ Sauce

March 29, 2012
2 Ratings
  • Serves 6
Author Notes

I recently had lunch with a friend at a restaurant in Seattle that is known for its Amaretto bread pudding. By the end of the meal, we knew that we had to recreate it. This recipe doesn't quite match the restaurant's version, but after several iterations it's become a favorite in its own right. The bread pudding is fragrant with almonds and not too sweet intentionally. The maple rum butter sauce is what makes it a rich, decadent dessert...oh...and a little boozy. —SwoonMySpoon

What You'll Need
  • Amaretto Bread Pudding
  • 1 pound brioche, cut into large cubes
  • 1/2 cup roughly chopped pecans, toasted (procedure follows)
  • 1/2 cup golden raisins
  • 1-1/2 cups whole milk
  • 1/2 cup heaving cream
  • 1/2 cup maple syrup (grade B!)
  • 1/2 cup Amaretto (almond liqueur)
  • 1-1/2 tablespoons Almond extract
  • 5 large eggs, lightly beaten
  • 1 generous pinches fine salt
  • Maple Rum Butter Sauce
  • 1/2 cup heavy cream
  • 2/3 cup maple syrup (grade B!)
  • 1/2 cup butter
  • 1 egg
  • 1 pinch fine salt
  • 1/4 cup dark rum
  1. Before you begin: Preheat oven to 350?F. Generously butter a 9- x 11-inch ovenproof pan and set aside for the bread pudding. Place the brioche cubes in a large bowl and set aside.
  2. In a small saucepan, add the raisins and amaretto. Bring to a simmer (small bubbles), remove from heat, cover, and let steep for 1 hour.
  3. In an ovenproof pan, spread the pecans in a single layer and bake for 10 minutes or until toasted. Set aside.
  4. In a medium-size bowl, whisk the milk, cream, sugar, eggs, and almond extract. Blend in the raisins with the amaretto. Add the toasted pecans and give it a quick stir. Pour over the brioche, and gently fold until all the bread is coated and the mixture is absorbed. Put the mixture into the prepared pan and bake uncovered for 30-40 minutes or until set.
  5. To make the sauce: In a medium-size bowl, lightly beat the egg and set aside. In a small saucepan, whisk together the cream and maple syrup. Add the butter and continue stirring until melted. When the sauce it hot (steamy), temper the egg by pouring a small stream of the sauce into the egg. Continue whisking the egg and add a little more until all the sauce is added. (This technique will prevent the egg from turning into scrambled eggs.) Pour the sauce back into the pan and cook over medium-low heat until smooth and the sauce is thick enough to coat the back of a spoon. Stir in the rum and get ready for some boozy maple deliciousness!
  6. Divide the bread pudding into individual serving dishes and top with a generous amount of the sauce. Best served warm. Enjoy!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • SwoonMySpoon
  • aargersi
  • Devangi Raval
    Devangi Raval

4 Reviews

LeBec F. April 4, 2012
terrific. pass the fat plse!! i love the 'heaving' cream! once your recipe comes out of the test kitchen phase, you can edit it, just fyi.
your proofreading friend!,

p.s. the reason that your entry appears so MANY times is that you , after each edit, kept clicking the name of the contest box. You only have to click that the first time. After each edit (and boy, i usually do a zillion edits per recipe-siiiick!) you just click the very bottom submit button and then the bottom button on the photo loading page.
SwoonMySpoon March 30, 2012
Oops! I left out an important technique. In step 5, where it says "Pour the sauce back into the pan and cook over medium-low heat....

It should include, "stirring continuously" until smooth......
aargersi March 30, 2012
We are huge bread pudding fans around here and this one sounds terrific!
Devangi R. March 29, 2012
Looks tasty!