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Snackshot of the Day: Almond Bread Pudding

Snackshot of the Day: Almond Bread Pudding

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Almond bread pudding topped with salted caramel sauce.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of almond bread pudding with a salted caramel sauce. This dish comes from the St. Claren's Kitchen food blog.

"Whipping cream, half-and-half, sugar, eggs, and egg yolks galore turned into a custard and poured over white bread slathered with almond butter. Huzzah!" St. Claren's Kitchen exclaimed. "The recipe calls to carve out challah or brioche with a biscuit cutter and cook it in a cake pan but we used our heart-shaped cookie cutters, ciabatta, a pie plate, and spread it with store-bought almond butter instead of homemade." Click here for the recipe.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.


Overnight Bread Pudding

Bread pudding is warm comfort food that can be served for breakfast, brunch and even dessert (my boys enjoyed decadent chocolate bread pudding at recent dinner buffet). And because it's incredibly easy to prepare, you should keep a good “wow them” recipe in your arsenal.

This recipe is particularly great for the holidays because the season often brings overnight guests – with this version, you can prep ahead and bake the bread pudding the next morning while the coffee is brewing. The cinnamon-laced, moist French bread is embellished with mixed dried berries I chose a blend of cherries, blueberries and cranberries because I like their sweet and tart chewiness. You could easily use just one variety of berry or use raisins or currants. You can even add semi-sweet chocolate morsels.

Regular bread pudding can have over 500 calories, 20 grams of fat and 700 mg of sodium per serving. By choosing fat free milk and fat free sweetened condensed milk, and by swapping 2 egg whites for 2 whole eggs, I was able to shave 100 calories and 300 mg of sodium per serving and I got the fat down to just 2 grams per generous portion.

Note: if you don’t want to wait overnight, let the bread soak in the milk mixture for at least 30 minutes before baking. Also, day-old bread works best because it acts like a sponge. If you have a fresh loaf, cube it and wait as long as possible before soaking it in the milk mixture.

Overnight Cinnamon Bread Pudding with Mixed Dried Berries

8 ounces French bread (or 1/2 loaf), preferably day-old, cut or broken up into 1-inch pieces

3/4 cup mixed dried berries (dried cranberries, cherries and blueberries)


Recipe Summary

  • 4 cups cubed white sandwich bread
  • ¼ cup raisins
  • ⅛ teaspoon ground cinnamon, or to taste
  • ⅛ teaspoon freshly ground nutmeg, or to taste
  • 2 tablespoons melted butter
  • 2 cups half-and-half
  • 1 cup white sugar
  • 4 each eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.

Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.

Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.

Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.


Coconut Almond Bread Pudding

Almonds and coconut are at the top of my favorite baking add-ins. Combine these with warm, gooey custard infused bread and you have the makings of real breakfast comfort food.

It kind of reminds me of those fancy cinnamon rolls you can get a the bakery. I used to take my kids to our local bakery to get donuts every Saturday morning, and they would always pick the rolls that had tons of toppings on them, usually the pecan ones. This is kind of my economy version of those delicious and addictive rolls.

I’ll let you in on a secret…I only make break pudding when my stash of frozen bread leftovers is getting out of hand. To make room in the freezer, I dug out a pile of defrosting partial loaves, buns and rolls. There were coconut and almonds in the cabinet, so that was my starting point. I’ve made a game out of it….seeing what I have and then deciding what I can make.

WATER BATH, YES OR NO?

The Barefoot Contessa is my hero when it comes to bread puddings, with one big difference. I have nixed baking my round bread puddings (or much else) in a water bath. Not using a water bath allows the bread on the outside to bake more quickly than the inside, creating a nice crust around the center which stays soft and fluffy.


Recipe Summary

  • 3 eggs, beaten
  • 1 ½ cups white sugar
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup butter, melted
  • 3 cups whole milk
  • 10 slices hearty farmhouse-style bread, toasted and cut into cubes
  • 1 cup raisins
  • ½ cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 pinch ground cinnamon
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 ¼ cups whole milk
  • 1 pinch salt
  • 1 tablespoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.

For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.


Recipe Ingredients

This recipe uses simple ingredients that you may already have on hand! Here’s what you will need to make this easy bread pudding recipe:

  • Day-old bread: To start this recipe you’ll need some bread, hence the name bread pudding. I like to use a loaf of challah bread when it comes to making this recipe. Josh’s grandma used slices of toasted white bread when she would make it. Some other great options are French or brioche bread. You also want to use day-old or stale bread so that it absorbs the moisture from the egg and milk mixture.
  • Eggs: You will be using 5 large eggs for this bread pudding recipe.
  • Milk: I prefer to use whole milk in this recipe, but Josh’s grandmother typically used skim milk. Feel free to use whatever you have on hand!
  • Sugar: There’s 1 cup of granulated sugar in this dish to add some sweetness.
  • Vanilla & spices: These add a little flavor to the bread pudding. For the spices there is a mixture of ground cinnamon and ground nutmeg.



Seriously Simple: Sticky Date and Almond Bread Pudding with Amaretto Zabaglione

Homespun bread pudding, made from dried bread and rich custard, has come a long way. Today's restaurant menus feature myriad adaptations with gingerbread, white chocolate and lemon, to name just a few. Served in souffle dishes, in individual ramekins or in a shallow baking dish, bread puddings are difficult to resist because of their old-fashioned quality.

Simple to put together, this dessert can be as versatile as your imagination. I like to serve it during the holiday season because it seems to satisfy all the generations. It's also wonderful during the chilly winter months. This particular version is based on an idea of a sticky toffee pudding. Cut-up dried dates and almonds are combined with toasted egg bread, and then the mixture is bathed in a vanilla-scented custard. I have served this at casual family gatherings and major holiday parties with great success.

The zabaglione is a luscious accompaniment. If you are in a hurry, you can make a quick ice cream sauce instead by defrosting a pint of dulce de leche ice cream and whisking it in a bowl. Spoon it over the warm pudding.


White Chocolate Almond Bread Pudding


Place bread cubes in a large mixing bowl. Combine half and half, almond extract and vanilla. Pour over bread cubes, stirring gently to soak bread. Beat together eggs and sugar. Add melted chips. Fold into bread mixture. Pour into an 8-inch sprayed square pan. Bake at 350°F 50-60 minutes, or until a knife inserted in pudding comes out clean. Serve slices with raspberry sauce.

Raspberry Sauce: 2 cups frozen raspberries, 3/4 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, 1/2 cup fresh raspberries. Place frozen raspberries in pan to heat and add 1/2 cup sugar. Bring to a boil and add remaining dry ingredients. Cook until clear and thick. Strain to remove seeds if desired. Cool and add fresh raspberries.

Nutritional Facts:

This White Chocolate Almond Bread Pudding recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


  • For the pudding:
  • Cooking spray
  • 7 cups cubed challah bread (can also use brioche or french bread)
  • 3 eggs
  • 2 cups of milk (I used whole milk)
  • 1/2 cup granulated sugar
  • 3/4 cup fresh blueberries
  • 1/4 cup Blueberry Blue Diamond Almonds, finely chopped
  • 1 teaspoon vanilla extract
  • For the streusel:
  • 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into cubes
  • 1/4 cup Salted Caramel Blue Diamond Almonds, finely chopped
  • For serving:
  • 1/2 cup salted caramel sauce (store bought or homemade)
  • whipped cream (optional)
  • fresh blueberries (optional)

Step 1


Preheat the oven to 350 degrees. Coat a 9 inch square pan with cooking spray. In the pan, place ⅓ of the bread cubes in a single layer. Add half of the blueberries and almonds. Top with another ⅓ of the bread cubes. Add the remaining blueberries and almonds. Top with the remaining bread cubes.
In a medium bowl, whisk together the eggs, milk, sugar and vanilla until thoroughly combined. Pour over the bread and blueberry mixture make sure the bread is completely covered by the custard.
To make the streusel, mix together the flour and brown sugar in a medium bowl. Cut the butter into the flour and sugar with two forks or a pastry blender until coarse, pebble sized crumbs form. Stir in the almonds. Sprinkle the streusel evenly over the bread pudding.
Bake for 40 minutes or until bread pudding is golden brown and cooked through. Remove from oven and cool for at least 30 minutes. Drizzle salted caramel over the top and serve with whipped cream and extra blueberries if desired.

Notes
Make Ahead: The bread pudding can be made a day in advance, add the salted caramel sauce just before serving.


Got a crowd of relatives to feed breakfast to? This super-decadent make-ahead French toast casserole is just the thing.

All the luxurious flavors of wild mushrooms sautéed in cream and good buttered toast are combined for these single-serving puddings, each the perfect mix of crisp, golden surface and warm, melting interior.

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Watch the video: Bread Pudding (January 2022).