CHOCOLATE ALMOND BREAD PUDDING
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
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
HEALTHIER BREAD PUDDING II
For a family that LOVES bread pudding, double this recipe and bake it in a 9x13-inch pan. Enjoy this healthier version - which features whole wheat bread, reduced sugar, and apple or pear - for breakfast or dessert! Optional: Dust lightly with confectioners sugar before serving. Yum!
Provided by MakeItHealthy
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
- Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
- Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
- Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.4 g, Cholesterol 69.1 mg, Fat 4.5 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 122.9 mg, Sugar 17.2 g
ALMOND BREAD PUDDING
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
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.
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.
SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE
Provided by Sunny Anderson
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
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 FLAVORED BREAD PUDDING
After trying many bread pudding recipes, and incorporating ingredients that we like, I have found the perfect combination for my family. They have told me to stop trying because this is IT for them...........:-)
Provided by Paula S.
Categories Puddings
Time 2h30m
Number Of Ingredients 12
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
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
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
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ALMOND BREAD PUDDING WITH EGGNOG SAUCE
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Cuisine AmericanTotal Time 50 minsCategory DessertCalories 348 per serving
- Preheat oven to 350°F. Grease a 9-inch baking dish with butter or spray with nonstick cooking spray.
- 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.
ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE - BON …
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3.8/5 (38)Estimated Reading Time 4 minsServings 8-10
- Preheat oven to 350°. 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.
- 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.
ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE
From seasonsandsuppers.ca
5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 549 per serving
- Prepare the Custard: Combine creams in a medium saucepan, with the vanilla bean paste. Bring to a simmer over medium-high heat. Remove from heat.
- In a medium bowl, whisk the egg yolks, eggs, sugar and salt. Add a tiny of the hot cream mixture to the egg mixture while continually whisking. Start with a few drops (while whisking), then increase to a slow drizzle (while whisking) and continue to add/whisk until all is added. Cover custard with plastic wrap and let stand 30 minutes at room temperature or refrigerate if making ahead.
- Prepare an 8-inch round springform pan by spraying the inside with cooking spray, then lining the inside with one sheet of parchment paper that covers the entire bottom and at least halfway up the sides. Set pan inside a larger roasting pan.
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