In the 16th century, an Italian innkeeper's wife posed for Bernardino Luini, Leonardo's favorite student. He painted her as the Madonna and she gave him homemade almond liqueur made from apricot kernels, known as Amaretto de Soronna.
This liqueur is used in Villa Tronco's bread pudding, a specialty of the Italian restaurant founded by Sadie Tronco during World War II in Columbia, South Carolina, where she served spaghetti to homesick soldiers.
INGREDIENTS:
1 LOAF ITALIAN OR FRENCH BREAD, BROKEN INTO SMALL PIECES
1 QUART HALF AND HALF
2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE
3 LARGE EGGS
1 1/2 CUPS SUGAR
2 TABLESPOONS PURE ALMOND EXTRACT
3/4, CUP GOLDEN RAISINS
3/4, CUP SLICED ALMONDS AMARETTO SAUCE, BELOW
Place bread in a medium bowl and add half and half. Cover and let stand for 1 hour. Preheat oven to 325°F. Grease a 9-inch by 13-inch baking pan with butter. In a small bowl, beat eggs, sugar, and almond extract. Stir it into the bread mixture. Gently fold in raisins and almonds. Spread the bread mixture evenly into the baking dish. Place on the middle oven rack and bake for 50 minutes until golden. Remove & cool. Prepare Amaretto Sauce. Preheat broiler. Cut pudding into 8 to 10 squares and place on an ovenproof serving dish.
Spoon sauce over the pudding. Place under broiler until the sauce bubbles.
Serve immediately.
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AMARETTO SAUCE:
INGREDIENTS:
1 stick unsalted butter (8 Tablespoons), at room temperature 1 cup confectioners' sugar 1 egg, well
l/4 cup Amaretto liqueur beaten
Combine butter and sugar in a double boiler, stirring constantly until they melt and dissolve. Remove from heat. Whisk egg into the hot mixture until it cools to room temperature. Stir in Amaretto Liqueur.
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