Grape Almond Bread Pudding Recipes

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GRAPE ALMOND BREAD PUDDING



Grape Almond Bread Pudding image

Its funny how I got this recipe. The other day, I was thinking to myself that this year for Valentine's day, I will make something other than a chocolate cake for my family. But the question was - Make what? This evening, I got a huge gift box from Auntie Nez(Chef Inez Willenborg on Zaar) and this recipe was crumpled up in a newspaper in her box! Normally, I would have thrown out the crumpled paper and kept her gifts. But something made me open the paper and I was thrilled to find this dessert in there! It looks wonderful to me. I'm sure it tastes great too, especially with all the topping of vanilla ice cream and maple syrup! YUM YUM YUM! This can be served warm or at room temperature or chilled, as desired. You can top it off with vanilla ice cream or whipped cream or drizzle with maple syrup and enjoy! Served anyway you like it, this dessert is bound to win you over! I hope you enjoy this!!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups firm white bread, cut into 3/4 inch cubes (about 5 slices)
3 eggs, beaten
1/4 cup sugar
1 teaspoon ground nutmeg or 1 teaspoon ground cinnamon
1 cup milk
1 cup half-and-half
2 teaspoons vanilla essence
1 1/2 cups green seedless grapes
3 tablespoons sliced almonds
1 tablespoon melted butter

Steps:

  • Bake the bread cubes in a 350F oven for 10 minutes or until lightly toasted.
  • Beat eggs, one at a time, in a large bowl.
  • Add sugar and cream well.
  • Mix in nutmeg, milk, half and half and essence.
  • Add toasted bread cubes and grapes.
  • Mix well.
  • Spoon bread mixture into a lightly buttered 2 quart baking dish.
  • Sprinkle almonds and drizzle butter over the top.
  • Bake at 350F for 35 minutes or until the top is golden and a knife inserted in the center comes out clean.
  • Serve warm.
  • Note: 2 cups milk or 2 cups half and half may be substituted for 1 cup each.

Nutrition Facts : Calories 276.7, Fat 12.9, SaturatedFat 6.2, Cholesterol 131.5, Sodium 245, Carbohydrate 32.1, Fiber 1.3, Sugar 16.2, Protein 8.4

SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE



Sunny's Easy Breakfast Bread Pudding Almondine image

Provided by Sunny Anderson

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large egg
2 tablespoons cinnamon sugar
Pinch kosher salt
3/4 cup orange juice
3/4 cup unsweetened vanilla almond milk
3 to 4 cups 1- to 2-inch cubes day-old braided challah
Nonstick cooking spray, for the baking dish
6 plump strawberries, hulled and chopped
1/4 cup sliced almonds
1/4 cup (4 tablespoons) salted butter, cubed and slightly softened
1/4 cup brown sugar
2 tablespoons all-purpose flour
Maple syrup, optional

Steps:

  • Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
  • Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
  • Preheat oven to 350 degrees F.
  • Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.

ALMOND BREAD PUDDING



Almond Bread Pudding image

Make and share this Almond Bread Pudding recipe from Food.com.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

5 tablespoons raisins
3 tablespoons dark rum
12 ounces firm white bread, thinly sliced (enough to line bottom and sides of an 8 or 9 inch loaf pan)
4 tablespoons unsalted butter, softened
1 cup whole milk
4 large eggs
7 tablespoons sugar
3/4 cup unblanched almonds

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.

Nutrition Facts : Calories 370.4, Fat 17.5, SaturatedFat 5.8, Cholesterol 124.1, Sodium 384.4, Carbohydrate 41.7, Fiber 2.8, Sugar 19, Protein 10.5

ALMOND BREAD PUDDING



Almond Bread Pudding image

I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.-Deb Mathie, Sellersville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 12

6 croissants
8 eggs
3 cups milk
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds
STRAWBERRY CARAMEL SAUCE:
2 cups sugar
2 cups heavy whipping cream
1/2 cup frozen sweetened sliced strawberries, thawed

Steps:

  • Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.

Nutrition Facts : Calories 531 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 240mg sodium, Carbohydrate 72g carbohydrate (59g sugars, Fiber 1g fiber), Protein 9g protein.

CHOCOLATE ALMOND BREAD PUDDING



Chocolate Almond Bread Pudding image

A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.

Provided by raisedoncoffee

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 11

3 tablespoons butter, melted
12 slices day-old bread, cut into 1-inch cubes
½ cup dark chocolate chips, or to taste
¼ cup sliced almonds, or to taste
8 eggs, beaten
3 cups milk
1 ½ cups white sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons almond extract
1 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g

ALMOND BROWNIE BREAD PUDDING



Almond Brownie Bread Pudding image

This is a nice way to use up leftover brownie or chocolate cake. Its a spin on bread pudding, and something thrown together one day

Provided by DAUGHTERSOFDECEMBER

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 8

Number Of Ingredients 8

4 (1 ounce) squares semisweet chocolate, chopped
2 cups prepared brownies, cubed
1 ½ cups milk
⅓ cup brown sugar
⅓ cup white sugar
2 eggs
1 teaspoon vanilla extract
¾ cup chopped almonds, divided

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish.
  • Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
  • Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 394 calories, Carbohydrate 45.3 g, Cholesterol 66.5 mg, Fat 22 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 6.1 g, Sodium 139.8 mg, Sugar 27.2 g

ALMOND GRAPE GAZPACHO



Almond Grape Gazpacho image

Provided by Elaine Louie

Categories     dinner, quick, weekday, soups and stews, appetizer

Time 30m

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 16

3 large garlic cloves
2 cups diced stale bread, crusts removed
2 cups peeled, fried and salted Marcona almonds, or whole blanched almonds
1 cup white seedless grapes, halved
1 cup red seedless grapes, halved
Salt
1 1/2 cups extra virgin olive oil
1 1/2 to 2 tablespoons sherry vinegar
Extra virgin olive oil, as needed
1/4 cup diced bread
Salt
1/2 cup mixed red and white seedless grapes, cut into small dice
1/4 cup peeled, fried and salted Marcona almonds, or whole blanched almonds
1 scallion, thinly sliced diagonally
Almond oil or extra virgin olive oil, for drizzling
Sherry vinegar, as needed

Steps:

  • For the gazpacho: Place garlic cloves in a small pan of cold water over high heat. When water comes to a boil, strain garlic and chill until needed. Cover stale bread cubes with water and allow to sit until soft, about 10 minutes.
  • Squeeze all the water from bread and put into a blender with almonds, grapes and garlic cloves. Season with a bit of salt and purée until mixture is very smooth, almost like mashed potatoes; if necessary drizzle in a bit of water to help mixture to purée.
  • Place 1 cup ice-cold water in a measuring cup. Place olive oil in another cup. With blender running, slowly drizzle in both liquids, simultaneously, through opening of blender. Gazpacho will turn very smooth and silky. Add 1 1/2 tablespoons vinegar or more, if desired. Adjust salt to taste. To thin soup, if desired, add 1 to 3 tablespoons cold water, one tablespoon at a time. Transfer to a covered container and refrigerate until very cold, about 2 hours.
  • For garnish and serving: Preheat oven to 400 degrees. Drizzle oil over diced bread and sprinkle with salt. Spread on a baking sheet and bake until browned, 5 to 8 minutes. Transfer to a small bowl, and add grapes, almonds and scallion. Add a drizzle of oil and a small sprinkling of vinegar and salt. To serve, ladle gazpacho into four chilled soup plates. Add garnish, and drizzle with more oil.

Nutrition Facts : @context http, Calories 915, UnsaturatedFat 73 grams, Carbohydrate 31 grams, Fat 86 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 465 milligrams, Sugar 13 grams, TransFat 0 grams

ORANGE-ALMOND BREAD PUDDING



Orange-Almond Bread Pudding image

My grandmother used to throw a fit if I ordered something as simple as fruit salad or soup in a restaurant. "Why pay for that? You can make it at home," she'd say in a voice that made you feel like a fool if you had the temerity to disagree. "Order something else!" Anyone who met my grandmother knew it was best not to cross her. Otherwise, you'd hear about it, repeatedly, for the next three to five years. Minimum. I feel that way about bread pudding. It's something I want at home, not in a restaurant. My version mingles orange and almond and is a much more refined and luxurious than the usual bread pudding. Enjoy it in the comfort of your own dining room, but pretend you're eating it in a restaurant, without anyone to harp on you about it. In case any of your guests decides to leave a tip, I'll gladly accept my 15 percent.

Yield makes 8 to 10 servings

Number Of Ingredients 12

2 cups (500 ml) whole milk
2 cups (500 ml) heavy cream
Grated zest of 4 oranges, preferably organic
1/2 cup (100 g) sugar, plus more for sprinkling
6 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
1/2 teaspoon ground cinnamon
1 large egg white, at room temperature
7 ounces (200 g) almond paste, crumbled
1 loaf (1 pound/450 g) firm-textured white bread (such as pain de mie), cut into 1/2-inch (1.5-cm) slices

Steps:

  • In a medium saucepan, warm the milk, cream, orange zest, and the 1/2 cup (100 g) sugar, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
  • Reheat the milk-cream mixture until it's quite warm. In a medium bowl, whisk the egg yolks, then gradually whisk in the warm milk-cream mixture, whisking constantly as you pour to prevent the eggs from cooking. Whisk in the vanilla and almond extracts, orange liqueur, and cinnamon. Pour the mixture through a mesh strainer into a bowl or large pitcher. Set aside.
  • Butter a 2-quart (2-liter) shallow baking dish or soufflé mold.
  • In a small bowl, beat together the egg white and almond paste until smooth. Spread a spoonful of almond paste over one side of each bread slice. Layer the bread slices in the prepared baking dish, almond paste side down. (If you are using a round or oval dish, halve each slice of bread diagonally to form triangles, then make layers of triangles arranged in a pinwheel pattern.) Pour the milk-egg yolk mixture over the bread and gently press the bread down, submerging the layers in the liquid. Cover with plastic wrap and refrigerate the pudding for at least 1 hour or up to overnight, pressing down the bread from time to time so that it becomes completely saturated.
  • Preheat the oven to 350°F (175°C).
  • Sprinkle the top of the pudding very liberally with sugar. Set the baking dish in a larger roasting pan and pour warm water into the pan to reach halfway up the sides of the baking dish. Bake until the bread pudding is puffed in the center and the top is rich golden brown, about 1 hour. Let cool until warm.
  • Bread pudding is best served warm. It's good all by itself, but it's great with a ladleful of Rich Caramel Sauce (page 241) or Tangerine Butterscotch Sauce (page 242).
  • The unbaked pudding should be chilled for at least 1 hour or up to 1 day before baking. Once baked, it can be refrigerated overnight and rewarmed in a low oven, covered with aluminum foil.
  • To make a chocolate-studded bread pudding, add 10 ounces (280 g) coarsely chopped dark or milk chocolate, distributing some in the bottom of the baking dish and between the layers of bread as you arrange them in the dish.

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2012-12-09 Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to ...
From bonappetit.com


ALMOND MILK PUDDING- JUST 5 INGREDIENTS! - THE BIG MAN'S WORLD
2021-06-21 Start by adding the almond milk, sugar, vanilla extract, and cocoa powder into a small saucepan. In a small bowl, whisk together the cornstarch with water until it forms a paste, ensuring there are no clumps remaining. Add it to the saucepan and place it over medium heat. Stir the mixture until it begins to boil.
From thebigmansworld.com


GRAPE-NUT PUDDING - KING ARTHUR BAKING
Whisk together the milk, cream, eggs, and vanilla. Add the Grape-Nuts, brown sugar, and salt, stirring to combine thoroughly. Pour the mixture into the prepared pan. Set the pan in a larger pan, and pour in warm water to come about 3/4 up the sides of the 8" pan; this "water bath" will allow the custard to cook slowly and stay smooth.
From kingarthurbaking.com


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