Sticky Date And Almond Bread Pudding With Amaretto Zabaglione Recipe

Name: Sticky Date And Almond Bread Pudding With Amaretto Zabaglione
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups 1 1/2-inch cubes egg bread with crust (from one 16-ounce loaf); 2 1/4 cups chopped pitted Medjool dates (about 12 ounces); 1/2 cup sliced almonds; 6 large eggs; 2 large egg yolks; 1 cup baker's sugar (superfine sugar) or regular sugar; 3 1/2 cups half and half; 1 tablespoon vanilla extract; 1/4 teaspoon (generous) ground nutmeg; Powdered sugar

Servings: persons

8 cups 1 1/2-inch cubes egg bread with crust (from one 16-ounce loaf)
2 1/4 cups chopped pitted Medjool dates (about 12 ounces)
1/2 cup sliced almonds
6 large eggs
2 large egg yolks
1 cup baker's sugar (superfine sugar) or regular sugar
3 1/2 cups half and half
1 tablespoon vanilla extract
1/4 teaspoon (generous) ground nutmeg
Powdered sugar

1
Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
2
Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.)
3
Preheat oven to 375u00b0F. Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
4
Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
5
Remove bread pudding from oven and let stand 10 minutes. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione.

1553

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups 1 1/2-inch cubes egg bread with crust (from one 16-ounce loaf), 2 1/4 cups chopped pitted Medjool dates (about 12 ounces), 1/2 cup sliced almonds, 6 large eggs, and more.

Yes, Sticky Date And Almond Bread Pudding With Amaretto Zabaglione falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Date And Almond Bread Pudding With Amaretto Zabaglione

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