1831 Zachariah Eddy House Bed & Breakfast Middleboro (Plymouth area), Massachusetts Voted by Inngoers 'BEST BREAKFAST IN NEW ENGLAND', Arrington Publishing's Bed & Breakfast Journal Book of Lists 2005. | Contact the Innkeepers | Introduction | Guest Rooms/Rates | About the Baths | Special Packages | Our Favorite Recipes | Breakfast Menu | Reservation Request Form | How to Find Us |

Serves 6-12

1 loaf French bread
1 quart half and half
2 tablespoons butter, at room temperature
3 eggs
11/2 cups sugar
2 tablespoons amaretto
1/2-cup raisins (optional)
1/2 cup sliced almonds (optional)

Cut the bread into small bite-sized pieces and place in a medium bowl. Cover with the half and half. Cover the bowl and let stand for one hour.

Spray individual soufflé dishes or custards with Pam cooking spray. In a small bowl beat, together the eggs, sugar, and amaretto. Stir the mixture into the bread and milk. Gently fold in the raisins and almonds, if desired. Ladle mixture into individual ovenproof serving dishes to about 2/3 full. Bake in a 325°F oven for 50 minutes, until golden brown. Remove from oven and place on small service plate. Spoon Amaretto Sauce over the bread pudding. Top with whipped cream and garnish with a maraschino cherry or a few sprinkles of sliced almonds.

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