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Almond Bread Pudding

I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.—Deb Mathie, Sellersville, Pennsylvania

12-15 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

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

Directions

Cut croissants into 1/2-in. pieces; place in a greased 13-in. x 9-in.
baking dish. In a large bowl, combine the 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 350° 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

2 of 2

Almond Bread Pudding (continued)

Directions (continued)

10-15 minutes longer or until caramelized sugar is completely
dissolved. Remove from the heat; stir in strawberries. Serve with
bread pudding. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 531 calories, 24 g fat (12 g saturated fat), 179 mg cholesterol, 240 mg sodium, 72 g carbohydrate, 1 g fiber, 9 g protein.