Best Almond Flavored Bread Pudding Recipes

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.

ALMOND BREAD PUDDING WITH EGGNOG SAUCE

Steps:

• Preheat oven to 350°F. Grease a 9-inch baking dish with butter or spray with nonstick cooking spray.
• In a bowl, whisk together the egg yolks. In a small saucepan combine the heavy cream, milk and sugar. Place over medium heat and heat until bubbles appear at the edges and mixture is steaming, do not boil. Remove from heat and slowly pour into the egg yolks in a small steady stream, while whisking constantly. Add the almond extract.
• Put the cubed bread in the greased baking dish, packing it as tight as possible. Pour the egg mixture over the bread cubes, making sure that none of the exposed cubes are left dry. Let sit for one hour, occasionally pressing down the cubes to make sure they are all absorbing the custard.
• Sprinkle with the sliced almonds. Bake until top is golden and crisp, about 30-35 minutes. Serve warm or cold with eggnog sauce (recipe below) and more almonds.
• Store bread pudding in the fridge for up to several days.
• Whisk all ingredients together in a small saucepan. Set over medium high heat and bring to a boil, stirring frequently. Boil for one minute until sauce has thickened, stirring constantly. Remove from heat.
• Serve warm or cold. Store in the fridge.

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.

ALMOND BREAD PUDDING

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.

LEMON BREAD PUDDING

Steps:

• Cut the bread into 1-inch cubes. Spread out on a baking sheet to dry out for at least 1 hour or overnight.
• Grease a 9-inch-by-13-inch baking dish with butter.
• Whisk together the half-and-half, eggs and lemon zest and juice. Add the sugar and stir until it dissolves. Put the bread cubes in the prepared baking dish. Pour the liquid over the bread. Let the bread soak up the liquid while you preheat the oven to 325 degrees F.
• Bake until the crust is golden brown, 50 to 55 minutes. Let rest for at least 15 minutes.
• Serve warm with Bourbon Whipped Cream.
• Combine the heavy cream, sugar and bourbon in a large mixing bowl with an electric mixer and begin mixing immediately on high speed until stiff, about 4 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

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.