Sticky Date and Almond Bread Pudding with Amaretto Zabaglione

Name: Sticky Date and Almond Bread Pudding with Amaretto Zabaglione
Yield: Makes 10 to 12 Servings
Ingredients: 8 cups 1 1/2-inch cubes egg bread with crust (from one 16-ounce loaf); 2 1/4 cups chopped pitted Medjool dates (about 12 ounces); 1/2 cup sliced almonds; 6 large eggs; 2 large egg yolks; 1 cup baker's sugar (superfine sugar) or regular sugar; 3 1/2 cups half and half; 1 tablespoon vanilla extract; 1/4 teaspoon (generous) ground nutmeg; Powdered sugar; Amaretto Zabaglione

By Diane Rossen WorthingtonPhotography by Noel Barnhurst

February 28, 2006

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Recipe notes