Almond Bread Pudding Recipe

Name: Almond Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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; 2 cups sugar; 2 cups heavy whipping cream; 1/2 cup frozen sweetened sliced strawberries, thawed

Servings: persons

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
2 cups sugar
2 cups heavy whipping cream
1/2 cup frozen sweetened sliced strawberries, thawed

1
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).
2
Bake at 350u00b0 for 35-40 minutes or until a knife inserted in the center comes out clean.
3
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.
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 croissants, 8 eggs, 3 cups milk, 2 cups sugar, and more.

Yes, Almond Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Bread Pudding

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