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!
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
- Heat oven to 350 degrees F. Spray an 8-inch square baking dish.
Pudding
- Place bread cubes in a large mixing bowl.
- Combine Half-and-Half, almond extract and vanilla extract. Pour over bread cubes, stirring gently to soak bread.
- Beat together eggs and sugar.
- Add melted chips.
- Fold into bread mixture.
- Pour into prepared pan. Bake for 50 to 60 minutes, or until a knife inserted in pudding comes out clean.
- Serve slices with raspberry sauce.
Raspberry Sauce
- 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.
- Strain to remove seeds if desired.
- Cool and add fresh raspberries.
Attribution
Recipe and photo used with permission from:
Rhodes Bake-N-Serv