Ingredients
3 large eggs, room temperature4 cups 2% milk1 cup packed brown sugar1/4 cup butter, melted3 teaspoons vanilla extract2 tablespoons ground cinnamon 3 teaspoons ground nutmeg 1 teaspoon ground cloves 1/2 cup dried cranberries1/2 cup toasted chopped pecans, optional6 cups cubed day-old French breadSAUCE:1 cup white baking chips1/4 cup butter, cubed1/4 cup amaretto
Preparation
Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes.
Transfer to a greased 13x9-in. baking dish. Bake until pudding is puffed and golden, and a knife inserted in the center comes out clean, 50-55 minutes.
In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding.
