Challah Bread Pudding

Name: Challah Bread Pudding
Total time: 130
Yield: 14
Ingredients: 1 (1 pound) loaf challah, cut into 1-inch pieces; 1 quart half-and-half; 1 ½ cups white sugar; 3 large eggs; 2 tablespoons unsalted butter, melted; 2 tablespoons almond extract; ¾ cup sliced almonds; ¾ cup raisins; 1 cup confectioners' sugar; 1 stick unsalted butter, melted; ¼ cup amaretto liqueur (such as Disaronno®); 1 large egg, beaten

Recipe by DLD from allrecipes.com

Dessert 2 Hr. 10 Mins.

Ingredients

14 servings

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1 (1 pound) loaf challah, cut into 1-inch pieces
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1 quart half-and-half
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1 ½ cups white sugar
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3 large eggs
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2 tablespoons unsalted butter, melted
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2 tablespoons almond extract

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¾ cup sliced almonds
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¾ cup raisins
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1 cup confectioners' sugar
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1 stick unsalted butter, melted
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¼ cup amaretto liqueur (such as Disaronno®)
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1 large egg, beaten

Instructions

Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.