Almond Bread Pudding
Creamy almond bread pudding combines tender bread with rich custard, nutty almonds, and a hint of almond extract, perfect for cozy gatherings and dessert lovers alike.
Ingredients
Instructions
- Break up the French bread into pieces and place in a large bowl.
- Pour the half and half over the bread, covering it completely. Let stand for 1 hour to absorb the liquid.
- Preheat the oven to 350°F (175°C).
- In a separate bowl, whisk together the eggs, sugar, and almond extract.
- Pour the egg mixture over the soaked bread and gently mix to combine.
- Stir in the sliced almonds.
- Transfer the mixture to a greased baking dish.
- Bake for 45-50 minutes, or until the pudding is set and golden on top.
- Serve warm or chilled, as desired.
Tips & Substitutions
For the best texture, use stale French bread or toast fresh bread before soaking. If you want a nut-free version, substitute sliced almonds with chopped pecans or walnuts. You can also enhance the flavor by adding a pinch of cinnamon or nutmeg. This recipe is perfect for using up leftover bread, making it a great addition to your collection of American recipes.
Serving Suggestions
Serve the almond bread pudding warm or chilled, topped with whipped cream or a drizzle of chocolate sauce for added indulgence. It pairs beautifully with June'S Date Tea Loaf for a delightful brunch spread. For a festive touch, sprinkle with powdered sugar or serve alongside fresh berries for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat the entire dish in a preheated oven at 350°F for about 15-20 minutes, covering with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Bread Pudding contains roughly 1258 calories, with 18g protein, 233g carbohydrates, and 31g fat. It is an excellent source of protein (36% of the Daily Value), vitamin A (34% of the Daily Value), and iron (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 977mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just be sure to bake it before serving. This allows the flavors to meld beautifully, making it even more delicious when baked fresh.
What can I substitute for half and half?
If you don't have half and half, you can use a combination of whole milk and heavy cream in equal parts. Alternatively, for a lighter option, use whole milk, but keep in mind that the pudding may be less rich.
Is this recipe suitable for freezing?
Yes, you can freeze the baked bread pudding. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).