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Sticky Date and Almond Bread Pudding with Amaretto Zabaglione
- 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:View on Bon Appetit
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