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Sticky Date and Almond Bread Pudding with Amaretto Zabaglione


Sticky Date and Almond Bread Pudding with Amaretto Zabaglione Recipe

Ingredients:
  • 8 cups 1 1/2-inch cubes egg bread with crust (from one 16-ounce loaf)
  • 2 1/4 cups chopped pitted Medjool dates (about 12 ounces)
  • 1/2 cup sliced almonds
  • 6 large eggs
  • 2 large egg yolks
  • 1 cup baker's sugar (superfine sugar) or regular sugar
  • 3 1/2 cups half and half
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon (generous) ground nutmeg
  • Powdered sugar
  • Amaretto Zabaglione
Directions:
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