Almond Bread Pudding Recipe

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Almond Bread Pudding
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Ingredients
8
Count
Nutrition
269
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Place raisins in a small bowl with the rum and allow to soak.
  2. Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
  3. Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
  4. Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
  5. While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
  6. With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
  7. Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
  8. Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
  9. If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
  10. Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
  11. Preheat the oven to 325.
  12. Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
  13. Let stand for about 15 minutes so that the bread becomes well soaked.
  14. Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
  15. Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
  16. Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
  17. Serve either chilled or at room temperature.
  18. Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
  19. This can be made up to 5 days ahead and stored in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.47 Kcal (1128 kJ)
Calories from fat 114.6 Kcal
% Daily Value*
Total Fat 12.73g 20%
Cholesterol 87.1mg 29%
Sodium 217.57mg 9%
Potassium 213.64mg 5%
Total Carbs 29.04g 10%
Sugars 8.41g 34%
Dietary Fiber 4.94g 20%
Protein 9.23g 18%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 2%
Iron 2.6mg 14%
Calcium 305.1mg 31%
Amount Per 100 g
Calories 245.12 Kcal (1026 kJ)
Calories from fat 104.24 Kcal
% Daily Value*
Total Fat 11.58g 20%
Cholesterol 79.23mg 29%
Sodium 197.91mg 9%
Potassium 194.34mg 5%
Total Carbs 26.42g 10%
Sugars 7.65g 34%
Dietary Fiber 4.49g 20%
Protein 8.4g 18%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 2%
Iron 2.3mg 14%
Calcium 277.5mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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