Bread Pudding That Slices
A comforting bread pudding with raisins and almonds, infused with warm spices and almond extract, perfect for dessert or a cozy brunch treat.
Ingredients
Instructions
- Soak bread or cake crumbs in 1 cup of milk; squeeze dry.
- To the soaked crumbs, add the remaining 1 cup of milk, beaten eggs, melted butter, sugar, salt, nutmeg, and almond extract. Mix thoroughly.
- Stir in raisins and chopped toasted almonds.
- Pour the mixture into a greased 9 x 5 x 2-inch loaf pan or a 9-inch tube angel food cake pan.
- Bake in a 350°F (175°C) oven for 1 hour.
- Slice and serve warm, optionally with whipped cream.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread or cake crumbs. If you want to cut down on sugar, you can substitute half the sugar with unsweetened applesauce. Adding a pinch of cinnamon can also enhance the spice profile. Make sure to squeeze the soaked crumbs well to avoid excess moisture, which can lead to a soggy texture.
Serving Suggestions
Serve warm slices of bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Super Strawberry Shortcake for a refreshing contrast. You can also drizzle a warm caramel sauce or sprinkle powdered sugar on top for added sweetness.
Storage & Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pudding and warm it in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. This will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding That Slices contains roughly 924 calories, with 9g protein, 116g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and vitamin C (28% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1262mg per serving (55% 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 bread pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Simply pour it into the greased pan just before baking. This allows the flavors to meld together, enhancing the overall taste.
What types of bread work best for this recipe?
Stale bread works best for bread pudding, as it absorbs the liquid without becoming overly mushy. Brioche, challah, or even leftover cake crumbs can add a delightful richness and flavor to your pudding.
Can I add other fruits or nuts?
Absolutely! Feel free to experiment with different dried fruits like cranberries or apricots, and you can also use walnuts or pecans instead of almonds. Just ensure you adjust the quantities to maintain the balance of wet and dry ingredients.
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).