Almond Cream Bread Pudding

A custard-rich almond cream bread pudding with warm spices, marzipan sweetness, and a brown sugar butter glaze that settles into every layer. Soft, lush, and made for quiet evenings.

Course Dessert

Cuisine American

Keyword almond bread pudding, almond cream bread pudding, almond custard dessert, bread pudding, brown suagr glaze bread pudding, marzipan bread pudding

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 548kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For even baking.
Stand Mixer or hand mixer. For blending almond cream until smooth.
mixing bowls (large) For whisking the custard.
Saucepan (small) For the brown sugar glaze.
pastry bag or large zip-top bag. For piping almond cream.

Ingredients

Almond Cream:

2¼ cups (216 g) almond flour
¾ cup (170 g) unsalted butter softened
¾ cup (150 g) granulated sugar
1½ tsps (7 ml) almond extract
3 large eggs room temp, beaten
3 tbsps (24 g) all-purpose flour

Bread Pudding Base:

6 large eggs room temp, beaten
2 cups (480 ml) whole milk
1 cup (240 ml) heavy whipping cream
6 tbsps (85 g) butter melted (cooled)
¼ cup (50 g) granulated sugar
½ cup (110 g) light brown sugar
1 tsp (3 g) ground cinnamon
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
¼ tsp (0.5 g) ground nutmeg
1 lb (454 g) Italian country loaf torn into rough pieces, divided
½ cup (43 g) sliced almonds

Brown Sugar Glaze:

8 tbsps (113 g) butter
3 tbsps (40 g) light brown sugar
1½ tsps (7 ml) vanilla extract
2 tbsps (30 ml) heavy whipping cream

Instructions

Spray a 9x13-inch (23x33 cm) baking dish with nonstick cooking spray and set aside.
Make the almond cream by combining the almond flour, softened butter, sugar, almond extract, and beaten eggs in the bowl of a stand mixer. Mix until smooth. Scrape down the bowl, add the flour, and mix again. Set aside.
2¼ cups (216 g) almond flour, ¾ cup (170 g) unsalted butter, ¾ cup (150 g) granulated sugar, 1½ tsps (7 ml) almond extract, 3 large eggs, 3 tbsps (24 g) all-purpose flour
Preheat the oven to 350°F (177°C).
Make the bread pudding base. Whisk the beaten eggs, milk, heavy cream, melted butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a large mixing bowl until the custard mixture is completely blended. This mixture is the foundation of the pudding’s texture, so whisk until no streaks remain.
6 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy whipping cream, 6 tbsps (85 g) butter, ¼ cup (50 g) granulated sugar, ½ cup (110 g) light brown sugar, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract, 1 tsp (5 ml) almond extract, ¼ tsp (0.5 g) ground nutmeg
Tear the bread into rough 2-inch (5 cm) pieces and spread half of it in the prepared baking dish.
1 lb (454 g) Italian country loaf
Pour half of the custard mixture over the bread so it fully absorbs into the pieces. This step allows the interior to bake creamy rather than dry.
Transfer the almond cream to a large pastry bag and cut a 1-inch (2.5 cm) opening. A large zip-top bag works as well. Pipe dollops of almond cream evenly over the soaked bread layer, creating pockets that will bake into a marzipan-like interior.
Add the remaining bread to the dish and pour the rest of the custard mixture evenly over the top.
Scatter the sliced almonds over the surface, pressing a few lightly into the bread so they adhere during baking.
½ cup (43 g) sliced almonds
Let the mixture rest for at least 10 minutes so the bread has time to absorb the custard before baking.
Cover the dish loosely with tented foil and bake for 45 to 50 minutes, removing the foil during the last 5 minutes. The center should be set and the top golden with a slight spring when touched.
Make the brown sugar glaze by melting the butter in a small saucepan over medium heat. Add the brown sugar and whisk until dissolved and lightly foamy. Whisk in the vanilla, then the heavy cream, until the sauce becomes smooth. Remove from the heat.
8 tbsps (113 g) butter, 3 tbsps (40 g) light brown sugar, 1½ tsps (7 ml) vanilla extract, 2 tbsps (30 ml) heavy whipping cream
Pour the warm glaze evenly over the baked bread pudding. Serve warm.

Notes

If the bread isn’t day-old, dry the torn pieces at 250°F (121°C) for 10–15 minutes so they absorb the custard properly.
Almond cream should be thick enough to pipe in mounds. Chill briefly if it softens too much.
Rest the assembled pudding for 10 minutes so the custard soaks in evenly.
Tent with foil early to prevent the almonds from browning too fast.
Pour the glaze while the pudding is warm so it sinks into the top layer.

If you’re making this almond cream bread pudding, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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