New Orleans Bread Pudding With Amaretto Sauce - cooking recipe

Ingredients

1 loaf French bread, stale cut into 1 inch cubes (I store the loaf in a cold oven over night to make it stale)
1 quart milk
1/2 cup sugar
2 tablespoons Amaretto (optional)
1 cup raisins
1 tablespoon vanilla extract
6 eggs
2 tablespoons cinnamon
1 cup powdered sugar (for sauce)
1/2 cup butter (for sauce)
1/4 cup Amaretto (for sauce)

Preparation

Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
Cool 10 minutes before serving with sauce.
For sauce: I always double this!
Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
ENJOY!