ALMOND BREAD PUDDING

Preheat the oven to 350F. Spray a 9” round springform pan or 8x11” baking dish with cooking spray, then line with a sheet of parchment paper that coves the bottom and the side. Place onto a baking sheet; set aside.
Cut the rolls/bread into 1” cubes. Set aside.
Combine all of the ingredients for the almond custard, except for the eggs, in a medium saucepan over medium-low heat. Whisk to combine until the butter is melted. Then, add the eggs and whisk until the eggs are fully incorporated. DO NOT cook any longer, the custard will thicken as it cooks in the oven. Remove from the heat.
Place 1/3 of the bread cubes into the bottom of the prepared pan. Press down to compress.
Drizzle and spread 1/4 cup of the almond butter on top. Place another 1/3 of the bread cubes on top, press down, and drizzle/spread the rest of the almond butter. Then, top with the rest of the bread cubes.
Pour the almond custard all over the bread, making sure all of the pieces are well-soaked. Gently press down on the bread to make sure there are no dry parts. Sprinkle the top with the granulated sugar and slivered almonds.
Bake at 350F for 35-40 minutes on a baking sheet, until the top is golden and set, but still slightly wobbly when shaken.
Remove from the oven and let stand for a few minutes, then remove from the pan.
Serve warm with a dusting of powdered sugar and a drizzle of vanilla glaze, or with a scoop of vanilla ice cream if desired.
Enjoy!