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

By Diane Rossen Worthington, Tribune Content Agency on

Powdered sugar, for garnish

Amaretto Zabaglione (see recipe below)

1. Place the bread cubes on a baking sheet a day before preparing the pudding and let them rest on the counter overnight or until the bread cubes are dried out.

2. Preheat the oven to 375 F.

3. In a medium bowl combine the dates and the almonds, and mix to combine. Set aside.

4. Grease a 9- by 13-inch baking dish. Arrange the bread in the dish, then sprinkle on the dates and almonds, and mix with a large spoon to combine, making sure that the ingredients are evenly distributed.

 

5. In the bowl of an electric mixer, beat the eggs and egg yolks on medium speed until they are frothy. Add the sugar and beat the mixture until thick and light lemon colored, about 3 minutes. Add the half and half and, reducing the blender speed to low, mix to combine. Add the vanilla and nutmeg, and mix to combine.

6. Ladle the custard over the bread. And then press lightly on the bread with a wooden spoon. Let the pudding stand for about 15 minutes to help the bread absorb the custard, occasionally pushing the bread down with a wooden spoon.

7. Place the pudding in the oven and bake for 20 to 25 minutes. Open the oven, using heavy oven mitts and with a large spoon, push the bread down. The remaining liquid custard will rise. Spoon the custard evenly over the bread mixture. Bake for about 15 to 20 more minutes or until a skewer inserted into the center comes out barely clean.

8. Remove the pudding from the oven, and let rest about 10 minutes. Sprinkle it with powdered sugar. Serve warm with warm or chilled Zabaglione, or the ice cream sauce, if desired.

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