Amaretto-Nutella Bread Pudding

This recipe works best if you have day old bread, but if not, do not fret!

1. Remove most of the crust from the loaf of bread. Slice it into hearty 1-1.5 inch slices.
a. If it’s “fresh” bread, throw the slices directly onto your oven rack and bake on ~200 F for about 5 minutes, just to dry it out a bit.

2. Cut the bread slices into cubes and throw HALF of the cubes into a greased 13×9 glass baking dish.

3. Throw the nutella into the microwave for about 1 minute on half power to make it easier to spread. Evenly distribute the nutella on the bottom layer of the bread in the pan. Throw the rest of the bread on top of the nutella covered layer.

4. Beat the eggs in a large bowl until it’s a homogeneous consistency, then add the milk, cream, sugar, and a bit of almond extract and mix to combine.

5. Pour the eggy milk mixture over the bread cubes. Don’t be afraid to mush the bread around with your hands to absorb all the goodness.

6. Now you can throw the dish into the fridge for a couple hours to let the flavors meld, or into a preheated 350 F oven.

7. When you are ready, bake the dish uncovered for a bit under 45 minutes in your 350 F oven.

8. While it’s in the oven, make your sauce. First bring the milk, cream, and sugar to a boil over medium heat in a heavy saucepan, stirring constantly.

9. In another bowl, combine the devil’s potion (i.e. the liquer) with the cornstarch.

10. Once the cream/milk/sugar has come to a boil, turn the heat down to low-medium and whisk the liqueur/corn starch into into the pot. Let this hangout and stir constantly for about 2 minutes (the sauce should just thicken a bit).

11. Serve the bread pudding after letting it set for 10 minutes. Spoon the sauce over the individual servings.

12. Run on the treadmill the next day, due to eating all the leftovers from the fridge at midnight!

*It’s also delicious to pour a shot of the liquer into a coffee cup first, add coffee, top with fresh whipped cream, and serve with the pudding!