ALMOND CROISSANT BREAD PUDDING
Serves 625 mins prep40 mins cook
This Almond Croissant Bread Pudding is described as soft, utterly delicious, and made with Bob's Red Mill Super-Fine Almond Flour. It features croissants filled with a rich almond paste, soaked in a sweet custard, and baked until golden.
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What you need
Instructions
Preheat the oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line with a sheet of parchment paper. Place onto a baking sheet; set aside. Make the almond paste. In a medium bowl, combine all of the ingredients (5 tbsp softened butter, 1 egg, 1 cup almond flour, 1/2 cup granulated sugar, 2 tsp almond extract, 1 tsp vanilla extract, 1/4 tsp salt) and mix until well combined. Slice a croissant in half, and add 1-2 tbsp of the almond paste into the croissant. Top with the other half, and then cut into 6 large cubes. Repeat the process until all of the croissants are done (you will have leftover almond paste). Make the custard. Combine all of the ingredients for the custard (1 cup milk, 1 cup heavy cream, 1 1/2 tbsp butter, 1/4 cup + 3 tbsp granulated sugar, pinch of salt, 1 tsp vanilla extract), except for the eggs, in saucepan over medium-low heat. Whisk to combine until the butter is melted. Then, add the 4 eggs and whisk until the eggs are fully incorporated. DO NOT cook any longer. Remove from the heat. Place all of the croissant cubes into the pan and spread the rest of the almond paste on top. Pour the custard all over and gently press down. Top with a sprinkle of turbinado sugar and sliced almonds. Let sit for 15 minutes. Bake at 350F for 35-45 minutes, until the top is golden and set, but still slightly wobbly when shaken. Remove and let rest for at least 10 minutes. Serve warm with a scoop of vanilla ice cream if desired. Enjoy!View original recipe