Bread Pudding With Caramel Sauce

Directions

1. Cut bread crosswise into 1-inch-thick slices; trim off and throw away crusts (or possibly save for other uses) and cut slices into 1-inch cubes.
2. In a bowl, whisk Large eggs, lowfat milk, half-and-half, sugar, amaretto, and vanilla till well combined. Gently stir in raisins and bread cubes just till proportionately moistened; pour mix into a 9- by 13-inch baking pan. Cover loosely and let stand at room temperature for 30 min.
3. Bake pudding in a 350 degree regular or possibly convection oven till center is set (cut to test), about 1 hour. Scoop out portions or possibly cut and lift out with a wide spatula. Serve hot with Amaretto Caramel Sauce.
4. Amaretto Caramel Sauce: In a 1- to 2-qt pan over low heat, stir sugar and water till sugar is dissolved, about 3 min. Increase heat to high and boil, without stirring, till the mix is amber colored, about 8 min; remove pan from heat. Meanwhile, in a 1- to 2-qt pan over medium-high heat, bring cream to a boil. Off the heat, carefully add in warm cream and amaretto or possibly almond extract to the caramelized sugar; stir till blended (the mix will bubble up). Serve hot. (
5. Makes about 1 c.)
6. This recipe yields about 12 servings.
7. Comments: This rich, almond-flavored bread pudding is the only version Martha Rowlands makes. She has served it to many guests over the years, always to rave reviews.