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    Almond Bread Pudding


    Source of Recipe


    BBR
    Almond Bread Pudding

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

    Cut croissants into 1/2-in. pieces; place in a greased 13-in. x 9-
    in. x 2-in. baking dish. In a bowl, beat 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 350º for 35-40 minutes or until a knife inserted near 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 over bread pudding.

    Yield: 12-15 servings.

 

 

 

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