Sweet Bread Pudding

Name: Sweet Bread Pudding
Yield: 15
Ingredients: For the pudding, take 500g of sweet bread slices (panetone or similar), 1 liter of fresh whipped cream, 3 eggs, 1 cup of sugar, 1 tablespoon of vanilla extract, and 1 tablespoon of almond extract.; For the sauce, melt 100g of butter in a water bath. Slowly add 130g of confectioner's sugar, beating with an electric mixer until smooth. Add 3 tablespoons of almond liqueur, beating slowly. Finally, beat in 2 egg yolks.

1
For the pudding, take 500g of sweet bread slices (panetone or similar), 1 liter of fresh whipped cream, 3 eggs, 1 cup of sugar, 1 tablespoon of vanilla extract, and 1 tablespoon of almond extract.
2
For the sauce, melt 100g of butter in a water bath. Slowly add 130g of confectioner's sugar, beating with an electric mixer until smooth. Add 3 tablespoons of almond liqueur, beating slowly. Finally, beat in 2 egg yolks.
3

Ingredients

1
For the pudding, take 500g of sweet bread slices (panetone or similar), 1 liter of fresh whipped cream, 3 eggs, 1 cup of sugar, 1 tablespoon of vanilla extract, and 1 tablespoon of almond extract.
2
For the sauce, melt 100g of butter in a water bath. Slowly add 130g of confectioner's sugar, beating with an electric mixer until smooth. Add 3 tablespoons of almond liqueur, beating slowly. Finally, beat in 2 egg yolks.
3

Directions

1
Make the pudding: Preheat your oven to 180°C (350°F)
2
In a baking dish, arrange the bread slices and bake until golden brown
3
Let it cool for 1 hour, then break it into small pieces and place them in a large bowl
4
Pour over the whipped cream and let it sit for another hour, or until the liquid has been absorbed
5
Precareat your oven to 150°C (300°F)
6
Grease with butter a 20x31cm baking dish. Reserve
7
In a medium-sized bowl, beat with an electric mixer (whisk) the eggs, sugar, and extracts
8
Add the soaked bread and mix well
9
Transfer the mixture to the reserved baking dish and bake for 1 hour, or until the pudding's surface is golden brown
10
Remove from oven and let it cool
11
Prepare the sauce: In a bowl, melt the butter in a water bath
12
Slowly add the sugar, beating with an electric mixer until smooth
13
Add the almond liqueur and beat slowly
14
Finally, beat in the egg yolks
15
Add 2 tablespoons of vanilla extract and cook for 4 minutes, without stopping to mix, until the sauce has reached a consistency like honey
16
About 5 minutes before serving, preheat your oven to 250°C (500°F)
17
Spread the sauce over the pudding and bake for 5 minutes, or until it's heated through
18
Cut into rectangular pieces and serve
19
Calorie count: approximately 493 per piece.