Zutaten für Almond Bread Pudding
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Zubereitung von Almond Bread Pudding
- Place raisins in a small bowl, add rum, and let soak for at least 15 minutes.
- Remove crusts from bread slices.
- Butter both sides of bread slices. Line the bottom and sides of an 8x9 inch loaf pan with buttered bread, reserving some slices for the top.
- In a small saucepan, heat milk over low heat until steaming (do not boil).
- In a mixing bowl, beat eggs and 4 teaspoons of sugar at high speed until pale yellow and ribbons form.
- With mixer on low speed, slowly add the warm milk to the egg mixture. Once half the milk is incorporated, add the remainder more quickly.
- In a food processor, pulse almonds and remaining 3 teaspoons of sugar until coarsely ground.
- Stir the almond mixture into the custard.
- Pour custard into the prepared loaf pan, reserving about 1/2 cup.
- If the custard is too foamy, let it stand for a few minutes to settle.
- Drain the soaked raisins, reserving the rum. Distribute raisins over the custard in the loaf pan.
- Preheat oven to 325°F (160°C).
- Cover the custard with the reserved bread slices. Pour the remaining custard over the bread.
- Let stand for 15 minutes to allow bread to soak.
- Bake in preheated oven for 40 minutes, or until firm when the pan is gently jiggled.
- Remove from oven and let cool completely (45-60 minutes).
- Carefully invert the bread pudding onto a serving platter.
- Cut into 1/2-inch slices. Drizzle each serving with a few drops of the reserved rum.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
75g
Fat
29g
Carbs
13g
