Almond “Make Now” Bread Pudding

With everyone home all of the time, I have been making lots of different recipes since more cooking is required. But, grocery shopping is a bit interesting right now since sometimes ingredients are not in stock, or other times I am in such a rush to not be out too long and  I might miss something.

The last day the Chiplet had music class before everything got cancelled, we made a last minute run to Trader Joe’s to see what we could grab. We were able to get a loaf of challah bread even though I wasn’t sure what I would use it for. I ended up deciding on a bread pudding, but wanted to make a combination of two I’ve made on here before. I ended up making one that was crunchy on top and soft on the inside. I ate it plain, but the rest of the family liked it best with whipped cream on top. It definitely requires no syrup with enough sugar in it already.

Directions for Almond “Make Now” Bread Pudding

Pudding

  • 1 loaf challah bread (or other soft loaf of bread)
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon, plus more for sprinkling on top (if desired)
  • 2.5 cups milk (I did 1 cup heavy cream, and 1.5 cups 2% milk)
  • 2 eggs
  • 1 teaspoon vanilla extract

Preheat the oven to 315 degrees F. Slice the bread and spread out on a baking sheet. Bake for 10-12 minutes each side, until toasted. Set aside to cool before cutting into inch-sized cubes. Then preheat the oven to 350 degrees F.

Grease a baking dish that is about 9×13 inches or similar (I used an oval dish). Whisk together the brown sugar, granulated sugar, cinnamon, milk, eggs, and vanilla. Spread the bread cubes out into an even layer in your baking dish.

Pour the sugar/milk mixture on top.

Topping

  • 4 Tablespoons butter (1/2 stick), softened
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed light brown sugar
  • 1 Tablespoons corn syrup
  • 1/2 cup sliced almonds (not toasted)

Use your fingers or a fork to mix together all of the ingredients. Sprinkle the mixture evenly on top of the bread/milk mixture from above.

Bake for about 45 minutes or until golden brown on top.

Serve plain or with whipped cream.

Directions for Almond “Make Now” Bread Pudding (without pictures)

Pudding

  • 1 loaf challah bread (or other soft loaf of bread)
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon, plus more for sprinkling on top (if desired)
  • 2.5 cups milk (I did 1 cup heavy cream, and 1.5 cups 2% milk)
  • 2 eggs
  • 1 teaspoon vanilla extract

Preheat the oven to 315 degrees F. Slice the bread and spread out on a baking sheet. Bake for 10-12 minutes each side, until toasted. Set aside to cool before cutting into inch-sized cubes. Then preheat the oven to 350 degrees F.

Grease a baking dish that is about 9×13 inches or similar (I used an oval dish). Whisk together the brown sugar, granulated sugar, cinnamon, milk, eggs, and vanilla. Spread the bread cubes out into an even layer in your baking dish. Pour the sugar/milk mixture on top.

Topping

  • 4 Tablespoons butter (1/2 stick), softened
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed light brown sugar
  • 1 Tablespoons corn syrup
  • 1/2 cup sliced almonds (not toasted)

Use your fingers or a fork to mix together all of the ingredients. Sprinkle the mixture evenly on top of the bread/milk mixture from above.

Bake for about 45 minutes or until golden brown on top.

Serve plain or with whipped cream.

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