Apple Almond Bread Pudding
Ingredients
- 1 lb loaf cinnamon-raisin bread, cut into small cubes (8 cups), divided
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup raisins
- 2 cups diced apples, peeled
- 8 large eggs
- 3 cups Half & Half
- 1/2 stick (4 tablespoons) butter, melted
This bread pudding has an appetizing middle filling of diced apples and grated Almond Paste. It’s a hearty breakfast dish made with raisin bread for extra flavor. Serve with powdered sugar or maple syrup.
Time
30 minutes to assemble 30-35 minutes to cook Chill: 2 hours or overnight
Yield
9-12 servings
Ingredients
- 1 lb loaf cinnamon-raisin bread, cut into small cubes (8 cups), divided
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup raisins
- 2 cups diced apples, peeled
- 8 large eggs
- 3 cups Half & Half
- 1/2 stick (4 tablespoons) butter, melted
Directions
- Grease a 9 x 13 inch baking dish with butter or cooking spray. Evenly spread bottom with 1/2 bread cubes (4 cups).
- Mix sugar and cinnamon in a medium bowl. Add Almond Paste (grated using large hole side of a box grater) and raisins. Mix with fingers until the texture of crumbs. Add apples and toss to combine. Evenly sprinkle filling across bread. Top with remaining 4 cups bread cubes and press down firmly.
- Beat eggs, Half & Half and butter until well mixed. Pour slowly across bread. Cover with plastic wrap and press down so all cubes are covered with liquid. Refrigerate a minimum of two hours or overnight.
- Preheat oven to 425°F. Bake for 30-35 minutes or until puffed, golden and firm to the touch. Rest for 15 minutes before cutting, and sprinkle with powdered sugar or serve with maple syrup.
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