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Cut bread crosswise into 1-inch-thick slices; trim off and throw away crusts (or possibly save for other uses) and cut slices into 1-inch cubes.
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2
In a bowl, whisk Large eggs, lowfat milk, half-and-half, sugar, amaretto, and vanilla till well combined.
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3
Gently stir in raisins and bread cubes just till proportionately moistened; pour mix into a 9- by 13-inch baking pan.
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Cover loosely and let stand at room temperature for 30 min.
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5
Bake pudding in a 350 degree regular or possibly convection oven till center is set (cut to test), about 1 hour.
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6
Scoop out portions or possibly cut and lift out with a wide spatula.
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7
Serve hot with Amaretto Caramel Sauce.
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8
Amaretto Caramel Sauce: In a 1- to 2-qt pan over low heat, stir sugar and water till sugar is dissolved, about 3 min.
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9
Increase heat to high and boil, without stirring, till the mix is amber colored, about 8 min; remove pan from heat.
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10
Meanwhile, in a 1- to 2-qt pan over medium-high heat, bring cream to a boil.
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11
Off the heat, carefully add in warm cream and amaretto or possibly almond extract to the caramelized sugar; stir till blended (the mix will bubble up).
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12
Serve hot.
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13
(
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This recipe yields about 12 servings.
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15
Comments: This rich, almond-flavored bread pudding is the only version Martha Rowlands makes.
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16
She has served it to many guests over the years, always to rave reviews.
