Drunken Bread Pudding with Amaretto Sauce
Dive into the indulgent decadence of Drunken Bread Pudding with Amaretto Sauce—a dessert that combines classic comfort with a boozy twist. Featuring cubes of rich brioche or challah, soaked in a luxurious custard infused with dark rum, cinnamon, and nutmeg, this baked delight offers a perfectly golden, caramelized crust. Sweet raisins add pops of texture, while the showstopping Amaretto sauce—a silky blend of butter, cream, sugar, and almond liqueur—elevates every bite to pure bliss. Perfect for holidays or special occasions, this easy recipe is ready in just an hour and serves as a crowd-pleasing centerpiece that’s as eye-catching as it is delicious. Treat yourself to the irresistible aroma and flavor of this ultimate comfort dessert!
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Recipe Information
Ingredients
- 8 cups day-old brioche or challah bread, cubed
- 3 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 tablespoons dark rum
- 0.5 cup raisins
- 2 tablespoons unsalted butter, melted
- 0.25 cup amaretto liqueur
- 4 tablespoons unsalted butter (for sauce)
- 0.5 cup granulated sugar (for sauce)
- 0.33 cup heavy cream (for sauce)
- 3 tablespoons amaretto liqueur (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Place the cubed brioche or challah bread into a large mixing bowl.
In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, cinnamon, nutmeg, salt, and dark rum until smooth.
Pour the egg mixture over the cubed bread and gently stir to combine. Let the mixture sit for 10-15 minutes to allow the bread to soak up the liquid.
Fold the raisins into the bread mixture. Pour the soaked bread mixture into the prepared baking dish and drizzle the melted butter over the top.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. Remove the bread pudding from the oven and let it cool slightly.
While the bread pudding is baking, make the Amaretto sauce. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat.
Stir in 1/2 cup of granulated sugar and cook, stirring constantly, until the sugar dissolves and begins to caramelize slightly, about 2-3 minutes.
Slowly whisk in 1/3 cup of heavy cream and continue to cook for another 2 minutes until the mixture thickens slightly.
Remove the saucepan from heat and stir in 3 tablespoons of Amaretto liqueur. Let the sauce cool slightly before serving.
To serve, plate portions of warm bread pudding and drizzle them generously with the Amaretto sauce. Enjoy!
Nutrition Facts
Calories |
8885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.9 g | 467% | |
| Saturated Fat | 201.2 g | 1006% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2099 mg | 700% | |
| Sodium | 6913 mg | 301% | |
| Total Carbohydrate | 1192.7 g | 434% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 665.3 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1546 mg | 119% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 3053 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
