Cherry Almond Bread Pudding


Not a bread pudding fan? This recipe just might change your mind. Bits of almond and tart cherries blanketed with croissants, cream custard and caramel. This is adapted from a restaurant recipe and is oh so memorable.




1 1/2 tablespoons softened butter
4 very large croissants ( or 8 small) torn into approximately 1 inch pieces
4 eggs (3 whole, 1 egg yolk)
1 can sweetened condensed milk
1 1/4 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 ounces almond paste, cut into very small cubes
1 can cherry pie filling or homemade cherry pie filling
Salted Caramel Sauce (see recipe)

                                                                                         Preheat oven to 375ºF.


1. Grease a small oval or glass baking dish with softened butter, and fill with croissants.

2. Mix eggs, sweetened condensed milk, whole milk and extracts until smooth. Pour over croissants and dot with almond paste. Let the dish stand for 5 minutes.
3. Bake for 30 minutes, then reduce heat to 350º top with cherry pie filling and bake an additional 10 minutes.
4. Remove from heat cool slightly.

Serve with warm Salted Caramel Sauce.

Note: Homemade Cherry filling is easy to make!

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