Sunday, March 24, 2013


It's almost getting too warm for this dish, but Joan of Argghh! at Primordial Slack requested it, and so here it is, kittens.Whatever you do, DO NOT omit the Amaretto Cream Sauce. It's heaven.


Serves 4. Doubles easily.


1 tablespoon, melted
2 large eggs
1 ½ cups heavy cream
½ cup milk
½ cup packed light brown sugar
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon (If you like cinnamon, add extra)
3 cups 1/2-inch cubes day-old bread (I used croissants)
3 ounces white chocolate, chopped
¾ cup fresh or frozen cherries

Amaretto Cream Sauce:

1 tablespoon cornstarch
1/4 cup Amaretto liqueur
1 1/2 cups heavy cream
1/4 cup granulated sugar


For the Bread Pudding: Preheat the oven to 350 degree F. Butter or spray with PAM a medium sized baking dish, approximately 7 by 11-inch. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, and cherries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.

Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.

For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.

Serve warm.


  1. "It's almost getting too warm for this dish,"

    Go ahead, rub it in. :) Meanwhile, we're expecting snow for next couple of days. Not much, but it's almost April for cryin' out loud. I'm just clinging to the fact that they've been relentlessly wrong on snowfall this year.

    1. Nearly 70 yesterday. Going to be lovely today, too. Going riding on the pony...

  2. Coldest March I can remember! However, this looks divine, and if necessary I will turn on the AC just to have the perfect ambiance for maximum epicurean pleasure. *drool*


    1. I hope you like it. I made it for a dinner party of brined and roasted pheasant. The guys had been hunting and had brought home pheasant. They hunt at a local club.

      It was a memorable evening, if I do say so myself.

  3. I'm glad you added the instruction "then mix in the melted butter.", because I wondered why you wanted "1 tablespoon, melted".

    1. You know, I thought that might be a tad confusing when I was writing things down. Maybe someone would think the melted butter was to prepare the dish. I should have put the melted butter down a ways on the ingredient list...huh?