Dessert Recipes
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
- Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch baking dish.
- In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.
- Dot with almond paste; sprinkle with almonds (dish will be fill).
- Bake at 350 degrees F for 35 to 40 minutes or until a knife inserted near the center comes out clean.
- Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
- 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.
- 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.
- Serve over bread pudding.
Attribution
Source: The Washington House, Sellerville, Pennsylvania