Chocolate & Amaretto Bread Pudding

Villa Tronco has an amazing amaretto bread pudding - I cannot divulge the recipe, but I can give you my own rough recipe for a bread pudding I made last night. I honestly don't have ratios or measurements, but I will try to be as specific as I can. That's the beauty of bread pudding - you can take old bread and random ingredients, throw them in the dish and bake them into a sweet or savory pie of goodness. That is also the horror of bread pudding - you can take old bread and random ingredients, throw them in the dish and bake them into a sweet or savory pie of goodness.

Chocolate & Amaretto Bread Pudding
Old baguettes, hot dog buns, etc. cut into 1/2" - 1" pieces
Heavy cream
Whole milk
Eggs
Sugar
Vanilla Extract
Amaretto liqueurChocolate chips
White chocolate chips
chopped or slivered almonds

Grease tall round casserole dish well. In a mixing bowl, toss bread, heavy cream and milk (liquid should fill up to almost 3/4 of the way up the bread), 2 or 3 eggs, maybe 2 c. sugar, and some vanilla extract (a teaspoon? a capful?). Also mix in an ounce of amaretto liqueur, the white chocolate chips, and the almonds. Melt down some dark chocolate in the microwave (maybe 2 handfuls of chocolate chips) and swirl into mixture before covering and baking. Bake at 350 for about an hour. Start watching at 45 minutes - might take longer than an hour, depending on amounts.

Sauce!
1 1/2 sticks butter
2 c. confectioners sugar
1-2 oz. amaretto
3 eggs
Melt butter, whisk in confectioners sugar. Add in liqueur and add in eggs - whisk thoroughly and continually over boiling water bath (you can do it on direct heat but unless you are fast and smart enough, you will burn it) until mixture lightens in color - should signify the egg has cooked out. Pour sauce over baked bread pudding, let sit to soak in and enjoy the amaretto, chocolate, and almond goodness!