Almond Flavored Bread Pudding Recipes

ALMOND FLAVORED BREAD PUDDING

Steps:

• 1. Put broken bread pieces in a large blow and pour the heavy cream over the bread. Stir very gently to make sure all pieces are coated. Allow the bread to soak for an hour.
• 2. A few minutes before the hour of soaking is over, combine the eggs, sugar, 1/2 stick room temp butter, 2 T almond extract and 1 T vanilla extract in a mixing bowl. Using the mixer, beat ingredients until smooth and slightly fluffy.
• 3. Gently fold the egg/sugar mixture into the bread mixture and put into a buttered 9x13 dish. Bake for 55 minutes in a 325 degree oven. At the end of the 55 minutes, raise temperature to 350 and bake 10-15 minutes more......this will make the top a little more golden. Sometimes I have to bake 5 or 10 minutes longer. Pudding should be jiggly in the middle, but not all over.
• 4. While pudding is baking, in a small sauce pan, heat the butter and sugar. Do not boil, heat until the ingredients become incorporated and remove from heat to cool. About 10 or 15 minutes before pudding is done, add the 1/2 cup sour cream, tand 1T almond extract to the cooled butter mixture. Beat by hand until sauce is creamy.
• 5. When pudding is done, and has cooled slightly, I use the sauce as a glaze over the whole pudding, pulling each side away from the dish and making sure sauce goes down the sides. However, you can put the sauce on individual slices of the pudding as you serve it. Any left-over pudding should be stored in the fridge, however you can microwave individual portions for 1 minute before serving.

AMARETTO BREAD PUDDING

Steps:

• Place bread cubes, half and half, sugar, eggs, almond extract and almonds in large mixing bowl.
• Mix until well combined.
• Pour mixture into a buttered 9 x 13 inch pan.
• Bake at 350 degrees F.
• for 35 minutes or until set.
• When pudding is almost finished baking, place butter in a saucepan and melt slowly.
• Add powdered sugar and beaten egg.
• Mix quickly so that the egg doesn't cook before it is incorporated.
• Cook until smooth and incorporated.
• Add almond liqueur.
• Cut pudding into 12 squares and serve warm with warmed sauce and whipping cream.
• NOTE: I found it easier to mix all liquids and sugar together first, then add bread.

ALMOND BREAD PUDDING

Steps:

• Place raisins in a small bowl with the rum and allow to soak.
• Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
• Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
• Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
• While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
• With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
• Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
• Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
• If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
• Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
• Preheat the oven to 325.
• Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
• Let stand for about 15 minutes so that the bread becomes well soaked.
• Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
• Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
• Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
• Serve either chilled or at room temperature.
• Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
• This can be made up to 5 days ahead and stored in the refrigerator.

CHOCOLATE ALMOND BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
• Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
• Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE

Steps:

• Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
• Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
• Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
• Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
• Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
• Preheat the oven to 325 degrees F.
• Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
• Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
• Combine amaretto and cornstarch, stirring until smooth.
• Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.

ALMOND BREAD PUDDING WITH STRAWBERRY CARAMEL SAUCE

Steps:

• Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
• In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
• Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
• While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.

ALMOND-CROISSANT BREAD PUDDING

Steps:

• Preheat oven 350ºF.
• Butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
• Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.
• Pour over croissant rounds.
• Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
• Let set for 10 minutes at room temperature.
• Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
• Serve warm or room temperature.