Almond Cream Bread Pudding

Almond Cream Bread Pudding has a separate almond filling layered between custard-soaked bread and sliced almonds, then a warm brown sugar butter glaze poured over the top after baking.

Course Dessert

Cuisine American

Keyword almond bread pudding, almond bread pudding recipe, almond cream bread pudding, bread pudding recipe, bread pudding with almond cream

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 548kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For assembling and baking the bread pudding.
Stand Mixer or hand mixer. For mixing the almond cream until creamy.
mixing bowls (large) For whisking the custard.
Saucepan (small) For making the brown sugar butter glaze.
pastry bag or large zip-top bag. For distributing the almond cream over the soaked bread.
whisk (large). For thoroughly mixing the eggs into the custard.

Ingredients

cooking spray

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 temperature
3 tbsps (24 g) all-purpose flour

Bread Pudding Base:

6 large eggs room temperature
2 cups (480 ml) whole milk
1 cup (240 ml) heavy whipping cream
6 tbsps (85 g) salted butter melted and 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) salted butter
3 tbsps (40 g) light brown sugar
1½ tsps (7 ml) vanilla extract
2 tbsps (30 ml) heavy whipping cream

Instructions

Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, then add the almond flour, softened butter, granulated sugar, almond extract and eggs to the bowl of a stand mixer and beat until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again until the almond cream is soft enough to pipe but thick enough to stay in a mound when it comes out of the piping bag, then set aside.
cooking spray, 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), then whisk the eggs, whole milk, heavy cream, melted and cooled butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg together in a large bowl until completely mixed and no streaks of egg white remain.
6 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy whipping cream, 6 tbsps (85 g) salted 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 large pieces and place half in the prepared baking dish, then pour half of the custard evenly over the bread and let it soak in briefly, pressing down lightly on any pieces that remain dry on top without mashing the bread into the custard.
1 lb (454 g) Italian country loaf
Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish so most of the almond cream isn’t concentrated in one area.
Add the remaining bread and pour the remaining custard evenly over it, then scatter the sliced almonds across the top and press a few down between the pieces of bread.
½ cup (43 g) sliced almonds
Let the assembled bread pudding rest for 10 minutes so the bread can absorb the custard, then cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. The bread pudding is done when the center is puffed and set and you don’t see loose custard moving when the pan is lightly nudged.
While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until smooth, then add the vanilla and heavy cream and whisk until the glaze is completely mixed.
8 tbsps (113 g) salted butter, 3 tbsps (40 g) light brown sugar, 1½ tsps (7 ml) vanilla extract, 2 tbsps (30 ml) heavy whipping cream
Pour the warm brown sugar glaze evenly over the bread pudding while it is still warm, then let the bread pudding rest for about 10 minutes before serving.

Notes

If your bread is fresh, tear it into pieces and dry it in a 250°F (121°C) oven for 10 to 15 minutes before assembling the bread pudding.
The almond cream should be soft enough to pipe but thick enough to stay in a mound. If it becomes too soft to pipe easily, refrigerate it briefly before continuing.
I tested this recipe with an Italian country loaf. Brioche or challah can also be used, although either will make a richer, softer bread pudding.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or cover the baking dish with foil and reheat at 300°F (149°C) until warmed through.

Nutrition