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

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Sticky Date and Almond Bread Pudding with Amaretto ZabaglioneNoel Barnhurst

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

Medjools are the most prized of all dates, and their firm, meaty texture is perfect for this recipe.

Recipe notes

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