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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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    12-15 servings

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
  • STRAWBERRY CARAMEL SAUCE:
  • 2 cups sugar
  • 2 cups heavy whipping cream
  • 1/2 cup frozen sweetened sliced strawberries, thawed

Directions

  • 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
1 piece: 531 calories, 24g fat (12g saturated fat), 179mg cholesterol, 240mg sodium, 72g carbohydrate (59g sugars, 1g fiber), 9g protein.

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