ALMOND BREAD PUDDING | Well Made by Kiley

Well Made by Kiley

Name: ALMOND BREAD PUDDING
Total time: 20 min
Yield: 8
Ingredients: Mariani Almonds, Plain, Whole; Justin's Almond Butter, Cinnamon; Cage Free Large Eggs; Morton & Bassett Spices Almond Extract Pure; Adams Extract Vanilla Extract, Pure; Morton Iodized Salt, 26 Ounce; Cake Mate Sugar, Blue; Challenge Butter, Unsalted, European Style; Hood Heavy Cream.; Lactaid Whole Milk; St Pierre Brioche to Share

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ALMOND BREAD PUDDING

Serves 8

Soft, fluffy, warming, and just pure heaven in every bite ✨

0 servings

What you need

cup slivered almonds

cup almond butter

egg

Morton & Bassett Spices Almond Extract Pure

tsp almond extract

tsp vanilla extract

pinch salt

cup granulated cane sugar

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup heavy cream

cup milk

bread roll dough

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Instructions

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!

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