May. 3, 2021
I almost sold this recipe...
I worked at this really thought out restaurant in Nashville in 2017ish. By thought out I mean every ingredient was weighed, measured, and priced to the T. I had never seen recipes with so much information on them. At a previous position, food was bought based off estimation of how much people would eat. So some events we had a ridiculous amount of food leftover or sometimes not enough food. But this restaurant did not play. We always had the right amount of food for the day. Any way, it was the day before the grand opening and I decided to make my delicious amaretto bread pudding. Here I go walking into this brand new restaurant with my generic brand Tupperware wrapped in aluminum fold because I had lost the cover. I proudly set it in the kitchen and say, "Hey guys I made some bread pudding." Everyone heads over and starts eating. All anyone who cooks or bakes wants to hear is "wow this is good!" I heard nothing. Like complete silence. The owner walks over and says loudly, "What's this?" I froze. No one said anything about it. Was it gross? Next thing I hear him say, "Holy shit this is good. Who made it?" I unfroze and waved my hand like a little kid. "Lets talk later. I need to buy this recipe from you."
This was the beginning of my commercial kitchen career and I had no idea that people sold recipes. I was scared and excited but mostly scared. What if I can never make my bread pudding again?
Turns out I'd make it plenty of times after. I didn't sell the recipe though. I'm pretty sure he forgot about it because I never heard from him again. Insert laughing emoji face here like 50x.
So here it is. My amaretto bread pudding.
1 pound French bread loaf, plain, unbuttered bread
1 quart of buttermilk
1/2 stick of butter - melted
1 1/2 cups granulated sugar
2 tablespoons of coconut extract
3/4 cup sliced almonds
1 cup powdered sugar
1/2 cup butter
1/4 cup Amaretto
Tear french bread loaf into bite-sized pieces and place in a medium size bowl.
Pour quart of buttermilk over bread and soak for one hour, stirring occasionally.
In a mixing bowl, whisk together 1/2 stick of melted butter, 1 1/2 cups granulated sugar and 3 eggs. Then stir in 2 tablespoons coconut extract and 3/4 cups sliced almonds.
Put soaked bread pieces into a buttered 9 x 13 oven safe dish. For a crispy bite use an enameled cast iron baking dish. Pour the coconut mixture over the top.
Bake in a 325°F preheated oven for 45 minutes.
SAUCE FOR AMARETTO BREAD PUDDING:
Cook 1/2 cup butter and 1 cup powdered sugar in a saucepan over medium heat until hot.
Cool to room temperature then whisk in 1 egg and 1/4 cup Amaretto.
After the bread pudding is cooked, slice it lengthwise and crosswise in the baking dish. Cut them into the serving size you wish. Spoon sauce mixture over the top. Then, put the pudding under the broiler until the sauce bubbles. 2 minutes at most. WATCH CAREFULLY! It is really easy to burn the top of the pudding at the end.