Bread Pudding With Caramel Sauce

Ingredients

1 loaf crusty Italian-style bread - (1 1/2 lbs)

5 lrg eggs

2 cups milk

2 cups half-and-half

1 cup sugar

1/4 cup amaretto

(or other almond-flavored liqueur or 1 tbspn almond

2 teaspoons vanilla

3/4 cup golden raisins

1 cup sugar

1/4 cup water

cup whipping cream

1/4 cup amaretto

(or other almond-flavored liqueur or 1 tbspn almond

Preparation

Cut bread crosswise into 1-inch-thick slices; trim off and discard crusts (or save for other uses) and cut slices into 1-inch cubes.

In a bowl, whisk eggs, milk, half-and-half, sugar, amaretto, and vanilla until well combined. Gently stir in raisins and bread cubes just until evenly moistened; pour mixture into a 9- by 13-inch baking pan. Cover loosely and let stand at room temperature for 30 minutes.

Bake pudding in a 350 degree regular or convection oven until center is set (cut to test), about 1 hour. Scoop out portions or cut and lift out with a wide spatula. Serve warm with Amaretto Caramel Sauce.

Amaretto Caramel Sauce: In a 1- to 2-quart pan over low heat, stir sugar and water until sugar is dissolved, about 3 minutes. Increase heat to high and boil, without stirring, until the mixture is amber colored, about 8 minutes; remove pan from heat. Meanwhile, in a 1- to 2-quart pan over medium-high heat, bring cream to a boil. Off the heat, carefully add hot cream and amaretto or almond extract to the

Makes about 1 cup)

This recipe yields about 12 servings.

Comments: This rich, almond-flavored bread pudding is the only version Martha Rowlands makes. She has served it to many guests over the years, always to rave reviews.