Sunday, April 4, 2010

Happy Easter Everyone

Good Morning,

I hope everyone has a wonderful Easter.

We celebrated our Easter yesterday with all of my favorite little bunnies. All of the girls brought a dish to share and we had a wonderful buffet brunch followed by "Minute To Win It" games. There were times we laughed until we cried!

Here's a recipe for the best bread pudding I've ever tasted! I should have taken a picture, but we dove right into it as soon as it came out of the oven. (Remember, calories don't count on Holidays!)

Peach-Amaretto Bread Pudding

1 (16-ounce) loaf French or Italian bread, torn into pieces. I used a Dutch Crunch loaf of bread.
1 quart half-and-half
3 large eggs, lightly beaten
1-1/2 cups sugar
2 tablespoons almond extract
3 medium-size fresh peaches, peeled and thinly slices
1 cup sliced almonds
1 cup fresh raspberries

Combine torn bread and half-and-half in a large bowl. In another bowl combine eggs, sugar, and almond extract; stir well. Add egg mixture to bread mixture, stirring gently. Carefully fold in peaches and almonds. Pour into a lightly greased 13 x 9 x 2-inch baking dish, cover and let stand in the refrigerator overnight. Bake, uncovered at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with Amaretto Sauce. Yield: 12 servings.

Amaretto Sauce
(Make this in the morning while the bread pudding is baking)

1/2 cup unsalted butter
1 cup sifted powdered sugar
1 large egg, lightly beaten
1/4 cup amaretto

Combine butter and sugar in a small saucepan; cook, stirring constantly, until butter melts and sugar dissolves. Gradually stir about one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and stir in amaretto. Pour over the bread pudding, sprinkle with fresh raspberries and enjoy!

Recipe is from the Quilters Guild of Indianapolis Cookbook

This is easy to make the night before making for an enjoyable, stress-free breakfast.

It sounds like it is going to be a stormy day in California. Hope it is pleasant where you live.

As always,


  1. Thanks Lynn for the recipe it sounds wonderful<3 <3 <3 Sounds like you had fun, still wishing I was a mouse in your pocket...
    Quiltingly Yours,

  2. The bread pudding is fabulous! Thank you for commenting. Have a wonderful day and week. --Lynn

  3. Thanks for the bread pudding recipe! I can't wait to try it. I am just getting ready to put a batch of your rolls in the oven for our Easter dinner - this is the third or fourth time I have made them since you posted the recipe last fall. My family LOVES them! Thanks again for sharing!


  4. Hi Dana,
    I'm so happy you like the roll recipe and I'm so glad you let me know! The rolls are a family favorite and the bread pudding recipe will be in the "Wilder Family Cookbook" soon. Thanks for commenting.