Dessert Recipes

Almond Bread Pudding with
Strawberry Caramel Sauce

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

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Yield: 12 to 15 servings


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


Bread Pudding

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


Source: The Washington House, Sellerville, Pennsylvania

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