Printable | Taste of Home

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.

Printed from tasteofhome.com Jul 24, 2008

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Almond Bread Pudding cont.

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 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 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.