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Recipe: Almond Bread Pudding With Strawberry Caramel Sauce
Similar Categories: Almond, Bread, Pudding, Strawberry, Caramel, Sauce
6 croissants
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds
Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch
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 fill). Bake
at 350 degrees F for 35 to 40 minutes or until a knife inserted near
the center comes out clean.
Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
2 cups granulated sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced
strawberries, thawed
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 to 15 minutes longer or until caramelized
sugar is completely dissolved. Remove from the heat; stir in strawberries.
Serve over bread pudding.
Yields 12 to 15 servings.
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds
Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch
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 fill). Bake
at 350 degrees F for 35 to 40 minutes or until a knife inserted near
the center comes out clean.
Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
2 cups granulated sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced
strawberries, thawed
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 to 15 minutes longer or until caramelized
sugar is completely dissolved. Remove from the heat; stir in strawberries.
Serve over bread pudding.
Yields 12 to 15 servings.
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