Sticky Date and Almond Bread Pudding with Amaretto Zabaglione

Sticky Date and Almond Bread Pudding with Amaretto Zabaglione
Photo by Noel Barnhurst

Ingredients

  • 1 cup baker's sugar (superfine sugar) or regular sugar
  • 8 cups egg bread with crust
  • Amaretto Zabaglione
  • 2 ¼ cups pitted Medjool dates
  • Powdered sugar
  • 1 tablespoon vanilla extract
  • 2 large egg yolks
  • + 4 more ingredients
    • 6 large eggs
    • ½ cup sliced almonds
    • ¼ teaspoon ground nutmeg
    • 3 ½ cups half and half

Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight. 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 elec...

View full recipe at Epicurious

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