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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