Almond Bread Pudding Recipe

Ingredients for Almond Bread Pudding

• 1/2 cup raisins
• Dark Rum
• White Bread
• Unsalted Butter
• Whole Milk
• 4 large eggs
• 7 teaspoons granulated sugar
• 1/2 cup slivered almonds

How to Make Almond Bread Pudding

1. Place raisins in a small bowl, add rum, and let soak for at least 15 minutes.
2. Remove crusts from bread slices.
3. 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.
4. In a small saucepan, heat milk over low heat until steaming (do not boil).
5. In a mixing bowl, beat eggs and 4 teaspoons of sugar at high speed until pale yellow and ribbons form.
6. 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.
7. In a food processor, pulse almonds and remaining 3 teaspoons of sugar until coarsely ground.
8. Stir the almond mixture into the custard.
9. Pour custard into the prepared loaf pan, reserving about 1/2 cup.
10. If the custard is too foamy, let it stand for a few minutes to settle.
11. Drain the soaked raisins, reserving the rum. Distribute raisins over the custard in the loaf pan.
12. Preheat oven to 325°F (160°C).
13. Cover the custard with the reserved bread slices. Pour the remaining custard over the bread.
14. Let stand for 15 minutes to allow bread to soak.
15. Bake in preheated oven for 40 minutes, or until firm when the pan is gently jiggled.
16. Remove from oven and let cool completely (45-60 minutes).
17. Carefully invert the bread pudding onto a serving platter.
18. Cut into 1/2-inch slices. Drizzle each serving with a few drops of the reserved rum.
19. Serve chilled or at room temperature. Enjoy!