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Seriously Simple: Sticky Date and Almond Bread Pudding with Amaretto Zabaglione

By Diane Rossen Worthington, Tribune Content Agency on

Serves 8.

6 cups (about 3/4 pound) of egg bread with crust, cut into 1 1/2-inch cubes

1 1/2 cups chopped dried Majool dates (about 8 ounces)

1/2 cup sliced almonds

6 large eggs

2 large egg yolks

 

1 cup sugar

3 1/2 cups half and half

1 tablespoon vanilla extract

Pinch freshly grated nutmeg

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