Best Almond Pudding Recipes

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ALMOND MILK INSTANT PUDDING



Almond Milk Instant Pudding image

This pudding is made with instant pudding mix and almond milk and has the perfect taste and consistency. Takes just slightly more effort than normal.

Provided by kaleighna

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 10m

Yield 4

Number Of Ingredients 3

2 cups almond milk, divided
1 (3.5 ounce) package instant vanilla pudding mix
2 teaspoons cornstarch

Steps:

  • Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
  • Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
  • Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 51 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.5 g, Sodium 786.1 mg, Sugar 40.4 g

CRANBERRY-ORANGE AND ALMOND PUDDING



Cranberry-Orange and Almond Pudding image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 stick unsalted butter
4 1/2 cups cranberries
3 tablespoons sugar
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups, plus 2 tablespoons sugar
2 eggs, beaten
1 stick unsalted butter, melted
Few drops orange oil
1/3 cup flaked almonds
Turbinado sugar, to sprinkle over

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
  • Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
  • Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE



Layered Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce image

Provided by Food Network

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 17

Vegetable cooking spray
1 (16-ounce) loaf honey white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar, plus 2 tablespoons sugar
3 teaspoons vanilla extract, divided
11/4 cups almond filling, plus 2 tablespoons almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
Dash salt
1 egg yolk
1/4 cup slivered almonds
Amaretto Cream Sauce, recipe follows
1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

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.

BLUEBERRY CHIA PUDDING WITH ALMOND MILK



Blueberry Chia Pudding with Almond Milk image

A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!

Provided by VAL_51

Categories     Everyday Cooking     Vegan     Breakfast and Brunch

Time 8h10m

Yield 3

Number Of Ingredients 6

2 cups almond milk
6 tablespoons chia seeds, or more to taste
⅓ cup fresh blueberries
1 tablespoon maple syrup, or more to taste
½ teaspoon vanilla extract
1 pinch ground cinnamon

Steps:

  • Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g

ALMOND AMARETTO BREAD PUDDING WITH AMARETTO SAUCE



Almond Amaretto Bread Pudding with Amaretto Sauce image

This recipe is a little different from other bread puddings I've made but it is really amazing! The Amaretto flavor is wonderful with the cinnamon and the cream sauce, well I could just drink that stuff. Give it a try, you won't be disappointed.

Provided by Donna Graffagnino

Categories     Puddings

Time 55m

Number Of Ingredients 17

butter or margarine
1 loaf french bread
4 c milk
1 can(s) (6 oz) condensed milk
6 eggs
2 c sugar
1 Tbsp almond extract
2 tsp vanilla extract
1/3 c amaretto
1/2 c raisins (optional)
1/3 c cinnamon
1 c sliced or slivered almonds
AMARETTO CREAM SAUCE
2 Tbsp cornstarch
1/2 c amaretto
2 c heavy or whipping cream
1 c sugar

Steps:

  • 1. Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
  • 2. Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
  • 3. In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
  • 4. Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
  • 5. Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
  • 6. SAUCE DIRECTIONS:
  • 7. In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
  • 8. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
  • 9. Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
  • 10. NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.

ALMOND JOY® PUDDING PIE



Almond Joy® Pudding Pie image

A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.

Provided by Autumneyes

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h50m

Yield 8

Number Of Ingredients 9

4 cups milk
2 (3.9 ounce) packages instant dark chocolate pudding mix
4 tablespoons shredded sweetened coconut, divided
3 tablespoons mini dark chocolate chips
1 chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 tablespoon slivered almonds
2 cups frozen whipped topping, thawed
1 dark chocolate and coconut candy bar (such as Mounds®), chopped
¼ cup chocolate sauce, or to taste

Steps:

  • Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
  • Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
  • Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
  • Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.3 g, Cholesterol 9.8 mg, Fat 13.8 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.6 g, Sodium 586.4 mg, Sugar 39.7 g

ALMOND STRAWBERRY CHIA SEED PUDDING



Almond Strawberry Chia Seed Pudding image

This is a very quick pudding recipe with chia seeds. No cooking, no fuss, my kind of recipe in the summer. I add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit.

Provided by lucky

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 4h10m

Yield 4

Number Of Ingredients 5

2 cups almond milk
1 (16 ounce) package fresh strawberries, hulled
½ cup chia seeds
¼ cup honey
1 teaspoon vanilla extract

Steps:

  • Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
  • Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 37.2 g, Fat 6.3 g, Fiber 8.5 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 84.9 mg, Sugar 26.8 g

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 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.

PLUM & ALMOND PUDDING



Plum & almond pudding image

British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding

Provided by Matt Tebbutt

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 11

8 ripe plums , quartered and stoned
pinch cinnamon
zest 2 lemons
4 tbsp brandy (optional)
100g soft butter
100g light brown sugar
2 eggs
100g self-raising flour
50g ground almonds
3 tbsp flaked almond
clotted cream , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
  • Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
  • Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.

Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.45 milligram of sodium

CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST



Caramel Pudding Tart with Almond Shortbread Crust image

Provided by Dorie Greenspan

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Almond     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 26

Crust
1/2 cup slivered almonds, toasted, cooled
1/4 cup sugar
1 cup all purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Pudding
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk, divided
3 large egg yolks
1 cup sugar
1/3 cup water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
2/3 cup sugar
1/3 cup water
1 cup slivered almonds
1/2 cup chilled heavy whipping cream
1/2 tablespoon powdered sugar
1/8 teaspoon vanilla extract
Fleur de sel*
*A type of sea salt; available at some supermarkets and at specialty foods stores.

Steps:

  • For crust:
  • Butter 9-inch-diameter tart pan with removable bottom. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball. Transfer 1/4 cup dough to small bowl and reserve for another use. Press remaining dough evenly onto bottom and up sides of prepared pan. Pierce bottom all over with fork. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
  • Preheat oven to 375°F. Bake crust uncovered until deep golden brown, checking often and pressing sides and bottom with back of fork during first 15 minutes when crust puffs or bubbles, about 20 minutes total. Cool completely.
  • For pudding:
  • Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
  • Stir sugar and 1/3 cup water in heavy large saucepan over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk (mixture will bubble). Whisk until caramel bits dissolve. Slowly whisk hot milk mixture into yolk mixture; return to same pan. Whisk until pudding thickens and boils, about 2 minutes. Remove from heat. Whisk in butter and vanilla. Transfer to crust. Chill uncovered until cold and just firm, at least 3 hours. Do ahead Can be made 1 day ahead.
  • For topping:
  • Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not use nonstick) over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is medium amber color, about 7 minutes. Add almonds and stir to coat evenly with caramel. Immediately scrape coated almonds onto sheet of foil. Working quickly with 2 forks, separate almonds and spread out in single layer. Cool completely. Do ahead Let almonds stand at room temperature up to 6 hours or cover and chill up to 1 day. Break almonds into small clusters before using.
  • Press bottom of pan up, releasing tart. Whisk cream, powdered sugar, and vanilla in bowl until peaks form; spread over tart. Sprinkle almond clusters with fleur de sel. Garnish tart with clusters.

EASY VANILLA ALMOND MILK PUDDING (EGG-FREE!)



Easy Vanilla Almond Milk Pudding (Egg-Free!) image

Adapted from a chocolate recipe. Use 1/4 cup sugar for reasonable sweetness...or the whole 1/2 cup for full-out, almost over-the-top flavor.

Provided by nicole.cpp-2

Categories     Dessert

Time 10m

Yield 4 puddings

Number Of Ingredients 5

2 cups unsweetened vanilla almond milk
1 teaspoon vanilla
1/4 cup cornstarch
1/8 teaspoon salt
1/4-1/2 cup sugar

Steps:

  • In a small saucepan, whisk together cornstarch, sugar, and salt.
  • Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
  • Bring mixture to a boil over medium heat, stirring occasionally.
  • Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
  • Remove from heat and whisk in vanilla.
  • Pour into 4 custard cups and refrigerate until set.

CHOCOLATE ALMOND PUDDING



Chocolate Almond Pudding image

This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!

Provided by JOSIE

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 15m

Yield 8

Number Of Ingredients 7

½ cup sugar
⅓ cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
¼ teaspoon vanilla extract
⅛ teaspoon almond extract

Steps:

  • In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g

ALMOND MILK RICE PUDDING RECIPE - (4/5)



Almond Milk Rice Pudding Recipe - (4/5) image

Provided by Jackie618

Number Of Ingredients 8

2 1/2 cups Silk Pure Almond Original or Vanilla
1/3 cup short grain white rice or Arborio rice
Pinch of salt
1 egg
1 teaspoon vanilla
1/4 teaspoon cinnamon
1 to 2 tablespoons maple syrup, brown sugar or honey, if using Silk Original
1/2 cup raisins

Steps:

  • In a medium saucepan, bring Pure Almond, rice and salt to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until rice is cooked through, about 25 to 30 minutes. In a small bowl beat egg until well combined. Whisk a ladle of hot rice mixture into beaten egg. Add egg mixture back into saucepan and stir over low heat until thickened, about 10 to 12 minutes. Remove from heat and stir in vanilla, cinnamon, sweetener (if using) and raisins. Serve warm or cold.

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

STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE



Sticky Date and Almond Bread Pudding with Amaretto Zabaglione image

Provided by Diane Rossen Worthington

Categories     Egg     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Quick & Easy     Date     Almond     Vanilla     Amaretto     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 11

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

Steps:

  • Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
  • Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.)
  • Preheat oven to 375°F. Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
  • Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
  • Remove bread pudding from oven and let stand 10 minutes. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione.

CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)



Chocolate Almond Tapioca Pudding (Slow Cooker) image

This recipe is from Stephanie of "A Year of Slow Cookin" fame. She used her crockpot everyday in 2008, eventually published a couple of cookbooks. This was a very delicious dessert. I made it in my 3 qt slow cooker. See Notes in recipe for comments. Cooking time does not include chilling.

Provided by duonyte

Categories     Dessert

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 quarts 1% low-fat milk
3/4-1 1/2 cup sugar
1 cup small pearl tapioca, not instant
3 large eggs
1 teaspoon almond extract
1 tablespoon cocoa powder

Steps:

  • Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
  • Cover and cook on High for two to three hours. It will still be soupy at this point.
  • In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
  • Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
  • Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
  • Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
  • Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
  • Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
  • Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.

ALMOND CHOCOLATE CHIA SEED PUDDING RECIPE BY TASTY



Almond Chocolate Chia Seed Pudding Recipe by Tasty image

Here's what you need: greek yogurt, almond milk, vanilla extract, honey, chia seeds, dark cocoa powder, slivered almond, chocolate shaving

Provided by Joey Firoben

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8

1 cup greek yogurt
1 cup almond milk
1 teaspoon vanilla extract
2 tablespoons honey
¼ cup chia seeds
2 tablespoons dark cocoa powder
slivered almond
chocolate shaving

Steps:

  • In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and cocoa powder together until well combined.
  • Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
  • Spoon the pudding into desired serving dish and top with slivered almonds and chocolate shavings.
  • Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 25 grams, Fat 3 grams, Fiber 4 grams, Protein 8 grams, Sugar 18 grams

CHERRY ALMOND BREAD PUDDING WITH WHISKEY SAUCE



Cherry Almond Bread Pudding With Whiskey Sauce image

Make and share this Cherry Almond Bread Pudding With Whiskey Sauce recipe from Food.com.

Provided by La Dilettante

Categories     Dessert

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 13

1 loaf deli white bread, unsliced
2 cups whole milk
3/4 cup light brown sugar
4 eggs
1 teaspoon kosher salt
2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon almond extract
1 teaspoon vanilla extract
6 tablespoons butter, melted
1 cup dried cherries
3/4 cup sliced almonds
1 tablespoon white sugar

Steps:

  • Beat eggs with milk, sugar, and all seasonings.
  • Pour mixture over bread cubes; stir.
  • Soften dried cherries in 1 cup boiling water for 15 minutes. Drain well and add to bread mixture. Toss well, and let "sit" for a few minutes; overnight is even better.
  • Pour into well-buttered 1 1/2-quart casserole baking dish.
  • Toss sliced almonds with a bit of melted butter and the sugar, and sprinkle over pudding.
  • Bake at 350 for about 35 minutes, or until nice and puffy.
  • Make whiskey sauce (many good recipes available here!) and spoon over the warm pudding!

Nutrition Facts : Calories 281.2, Fat 12.7, SaturatedFat 5.4, Cholesterol 81.3, Sodium 460, Carbohydrate 35.2, Fiber 1.8, Sugar 18.3, Protein 7.2

ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE



Almond Bread Pudding with Salted Caramel Sauce image

Provided by Alison Roman

Categories     Milk/Cream     Egg     Dessert     Bake     Christmas     Almond     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 27

Almond butter:
1 cup whole blanched almonds
1 tablespoon unsalted butter, room temperature
1/4 teaspoon almond extract (optional)
1/4 teaspoon kosher salt
Caramel sauce:
1 cup sugar
1/8 teaspoon cream of tartar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon kosher salt
Pudding and assembly:
1 1/4 cups half-and-half
1 1/4 cups heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
3 large eggs
3/4 cup sugar
1/4 teaspoon kosher salt
Unsalted butter (for coating cake pan)
1 1-pound loaf brioche or challah, crust removed and discarded, cut into 3/4"-thick slices (10-12 slices)
3 tablespoons sliced almonds
2 tablespoons raw sugar
Powdered sugar
Crème fraîche
Special Equipment
An 8"-diameter cake pan with 2"-high sides and a 3" biscuit cutter

Steps:

  • For almond butter:
  • Preheat oven to 350°F. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.
  • Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.
  • For caramel sauce:
  • 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 caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
  • Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.
  • For pudding and assembly:
  • Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat; remove from heat.
  • Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl; discard vanilla bean.
  • Preheat oven to 350°F. Butter cake pan; set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact.
  • Spread each bread round with almond butter (you will have a little left over; save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4"-1" above rim of pan).
  • Pour custard evenly over bread. Sprinkle with almonds and raw sugar.
  • Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread.
  • Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375°F. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.
  • Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of crème fraîche.

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Almond Pudding Recipes Explained

Almond pudding recipes have been around for centuries. They are a simple yet delicious dessert that can be enjoyed by people of all ages. Almond pudding recipes can be found in various cuisines around the world, from the Middle East to Asia and Europe.
What is Almond Pudding?
Almond pudding is a dessert that is made with ground almonds, milk, sugar, and sometimes eggs. The almond paste is cooked slowly in milk to create a thick, creamy pudding. The pudding is often served cold, garnished with chopped almonds or fresh fruit.
History of Almond Pudding
The origins of almond pudding can be traced back to the Middle East, where it was known as muhallabia. The dish was introduced to Europe during the medieval times, where it was modified to include ingredients such as eggs and sugar. During the Renaissance period, almond pudding became a popular dish among the nobility. Italian and French chefs often served almond pudding at banquets and feasts. The dish was also popular in England, where it was known as blancmange.
Variations of Almond Pudding Recipes
Almond pudding recipes vary from region to region. In the Middle East, muhallabia is often flavored with rose water or orange blossom water. In Italy, sbrisolona is a dessert that is similar to almond pudding, but it is served as a cake rather than a pudding. In Spain, almond pudding is called natillas de almendra and is often flavored with cinnamon or lemon zest. Indian almond pudding (badam kheer) is a dessert that is prepared with ground almonds, milk, cardamom, and saffron.
Nutritional Value of Almonds
Almonds are a nutritious food that is loaded with essential vitamins and minerals. Almonds are a great source of vitamin E, which is essential for the health of the skin and eyes. They are also a good source of protein, fiber, and healthy fats. Almonds are also high in antioxidants, which protect against cellular damage and aging. Studies have shown that consuming almonds regularly can help reduce the risk of heart disease, diabetes, and other chronic illnesses.
Conclusion
Almond pudding recipes are a delicious and nutritious dessert that is enjoyed around the world. While the basic recipe is simple, there are endless variations of almond pudding that can be prepared with different flavors and textures. Almond pudding is also a great way to incorporate almonds into your diet and receive their many health benefits.
Almond pudding is a delicious and nutritious dessert that has been enjoyed for centuries. With its creamy texture and nutty flavor, almond pudding is a perfect dessert for any occasion. Whether you are looking for a healthy treat or a decadent dessert, almond pudding is an excellent choice. In this article, we will discuss valuable tips to keep in mind when making almond pudding recipes.

Tip 1: Use High-quality ingredients

The key to making perfect almond pudding is to use high-quality ingredients. Use fresh, high-quality almonds to ensure that your pudding has a nutty flavor and creamy texture. You should also choose high-quality milk, cream, and sugar to enhance the taste of your pudding. Using low-quality ingredients can result in a pudding that tastes bland and lacks flavor.

Tip 2: Soak Your Almonds

Before using almonds in your pudding recipe, it’s a good idea to soak them. Soaking almonds help to soften them, making them easier to blend into a smooth paste. Soak your almonds in water overnight or for at least 6 to 8 hours before using them in your almond pudding recipe. This will not only help to soften the almonds but also make them more digestible.

Tip 3: Blend Your Almonds Carefully

When blending your almonds, it’s important to do it carefully. It’s ideal to use a high-speed blender or food processor for this job. However, if you do not have a blender, you can also use a mortar and pestle. Blend your almonds until they form a smooth paste, but be careful not to overblend them, as this can result in a sticky mess.

Tip 4: Choose the Right Thickener

To give your almond pudding a creamy and thick consistency, you need to choose the right thickener. You can use different types of thickeners, such as cornstarch, arrowroot powder, or agar-agar. Cornstarch is a popular thickener used in many pudding recipes. Arrowroot powder is another common choice for vegans or those who want gluten-free options. Agar-agar, a vegetable-based gelatin substitute, is ideal for those who want to avoid animal-based products.

Tip 5: Add Flavors

Adding flavors to your almond pudding recipe is a great way to enhance its taste. You can add vanilla extract, almond extract, cocoa powder, or cinnamon powder to your pudding recipe to make it more flavorful. You can also add fruit purees or chopped fruits, such as strawberries or blueberries, to create a refreshing and fruity almond pudding.

Tip 6: Use a Double Boiler

To prevent your almond pudding from curdling, it’s best to use a double boiler. This is a method of cooking that involves heating ingredients in a pot inside another pot filled with simmering water. Using a double boiler helps to distribute heat evenly and prevents the pudding from overcooking or burning. It also helps to create a smooth and creamy texture.

Tip 7: Chill Your Pudding Properly

Once your almond pudding is cooked, it’s essential to chill it properly. The ideal temperature for chilling your pudding is between 34 to 40 degrees Fahrenheit. Chilling your pudding for a few hours or overnight will help it set properly and enhance its overall taste and texture.

Tip 8: Serve Your Pudding with a Topping

To elevate the taste and presentation of your almond pudding, you can serve it with a topping. Some popular topping options include whipped cream, chocolate chips, chopped almonds, and fresh fruits. You can also drizzle some honey or maple syrup on top of your pudding for added sweetness.
Conclusion
Almond pudding is a simple and versatile dessert that can be enjoyed by anyone. With the above tips in mind, you can create an incredible and flavorful almond pudding that will impress your friends and family. Remember to use high-quality ingredients, soak your almonds, blend them carefully, choose the right thickener, add flavors, use a double boiler, chill your pudding properly, and serve it with a topping.

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