Dessert Recipes

White Chocolate Almond Bread Pudding

Almond flavoring gives this bread pudding a little different and delicious twist on the original. The Raspberry Sauce is the crowning touch!

White Chocolate Almond Bread Pudding recipe

Prep: 20 min | Bake: 60 min | Yield: 8 servings

Ingredients

Pudding

  • 5 cups Rhodes White Bread, baked and cut into 1 inch cubes (day old)
  • 2 cups Half-and-Half
  • 1 tablespoon almond extract
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 cup white chocolate chips, melted
  • Raspberry Sauce, if desired

Raspberry Sauce

  • 2 cups frozen raspberries
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup fresh raspberries

Instructions

  1. Heat oven to 350 degrees F. Spray an 8-inch square baking dish.

Pudding

  1. Place bread cubes in a large mixing bowl.
  2. Combine Half-and-Half, almond extract and vanilla extract. Pour over bread cubes, stirring gently to soak bread.
  3. Beat together eggs and sugar.
  4. Add melted chips.
  5. Fold into bread mixture.
  6. Pour into prepared pan. Bake for 50 to 60 minutes, or until a knife inserted in pudding comes out clean.
  7. Serve slices with raspberry sauce.

Raspberry Sauce

  1. Place frozen raspberries in pan to heat and add 1/2 cup sugar. Bring to a boil and add remaining dry ingredients. Cook until clear and thick.
  2. Strain to remove seeds if desired.
  3. Cool and add fresh raspberries.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv



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