Almond Bread Pudding
Every family has a favorite bread pudding recipe—some very moist, some firm, some laced with spices and fruit. This recipe makes a simple, rich, slightly firm bread pudding.
Serves: 8Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 16 slices white bread, torn in pieces
- 1 1⁄2 cups whole milk
- 1⁄2 cup heavy cream
- 4 large eggs
- 4 Tbsp. butter, melted
- 1 cup sugar
- 1 Tbsp. vanilla extract
- 1⁄2 cup sliced almonds
- In a large bowl, combine bread and milk. Mix with a spoon until all bread is moistened, then let stand for 15 minutes.
- Add cream and eggs. With an electric mixer on low speed, beat mixture until eggs and cream are blended. Drizzle in butter and add sugar. Increase mixer speed and beat until mixture forms a thick batter. Mix in vanilla.
- Pour batter into a 7-by-11-inch glass baking dish. Top with almonds. Bake at 325ºF for 25 minutes or until a knife inserted in the center of the pudding comes out nearly clean. Set aside to cool slightly before cutting. Serve warm or at room temperature.