Ingrédients pour Almond Bread Pudding With Strawberry Caramel Sauce
- 6 large plain croissants
- 4 large eggs
- 2 cups whole milk
- 1 1/2 cups granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup almond paste, broken into small pieces
- 1/4 cup slivered almonds
- 1 1/2 cups heavy cream, divided
- 1 cup sliced fresh strawberries
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Comment préparer Almond Bread Pudding With Strawberry Caramel Sauce
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- Cut 6 large croissants into 1/2-inch pieces and place them in the prepared baking dish.
- In a medium mixing bowl, whisk together 4 large eggs, 2 cups whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
- Pour the egg mixture evenly over the croissants. Let it sit for 10 minutes to allow the croissants to absorb the custard.
- Dot the top of the bread pudding with 1/2 cup of almond paste pieces and sprinkle with 1/4 cup slivered almonds.
- Carefully place the baking dish in the preheated oven. The dish will be full, so handle with care.
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
- While the bread pudding is baking, prepare the strawberry caramel sauce:
- In a heavy saucepan over medium heat, cook 1 cup granulated sugar, stirring constantly with a wooden spoon until the sugar is melted and a deep amber color (about 20 minutes). Watch carefully to prevent burning.
- Carefully pour in 1 cup of heavy cream (it will bubble vigorously!). Stir until combined.
- Add the remaining 1/2 cup heavy cream and continue to cook for 10-15 minutes, or until the caramelized sugar is completely dissolved and the sauce is smooth.
- Remove from heat and gently stir in 1 cup of sliced strawberries.
- Once the bread pudding is baked, let it cool slightly before serving. Pour the warm strawberry caramel sauce generously over the bread pudding and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
290g
Fat
76g
Carbs
29g
