Title: Chef Bill Hahne's Chocolate-Ameretto Bread Pudding
Categories: Cajun, Desserts
Yield: 1 Loaf

1 Loaf stale french bread
2 c Milk
2 c Heavy cream
2 c Sugar
8 tb Butter, melted
3 Eggs
2 tb Almond extract
3 c Toasted slivered almonds
1 1/2 c Chocolate chips
1 ts Cinnamon
1/2 ts Nutmeg
1 c Slivered almonds, untoasted

Break apart bread into bite sized pieces. Combine all ingredients except
untoasted slivered almonds; mixture should be very moist but not soupy.
Pour into buttered 9X9 baking dish. Place on middle rack of non-preheated
oven. Bake at 350 degrees for 1 hour 15 minutes. Top with untoasted
slivered almonds after bread pudding has cooked 30 minutes.

Note: If almonds begin to burn, cover with foil for remaining cook time.
Serve warm with amaretto sauce.

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #281 by Jim Kirk on Oct
26, 1997