Almond Bread Pudding with
Strawberry Caramel Sauce

This recipe is from the Washington House in Sellerville, Pennsylvania.

Yield: 12 to 15 servings

Ingredients

Bread Pudding

• 6 croissants
• 8 eggs
• 3 cups milk
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/4 cup almond paste, cut into small cubes
• 1/2 cup chopped almonds

Strawberry Caramel Sauce

• 2 cups granulated sugar
• 2 cups whipping cream
• 1/2 cup frozen sweetened sliced strawberries, thawed

Instructions

Bread Pudding

1. Heat oven to 350 degrees F. Grease a 13 x 9 inch baking dish.
2. Cut croissants into 1/2 inch pieces; place in the prepared baking dish.
3. In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.
4. Dot with almond paste; sprinkle with almonds (dish will be fill).
5. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
6. Meanwhile, make the Strawberry Caramel Sauce.

Strawberry Caramel Sauce

1. In a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes.
2. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries.
3. Serve over bread pudding.

Attribution

The Washington House, Sellerville, Pennsylvania