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Almond Bread Pudding with Salted Caramel Sauce

Almond Bread Pudding with Salted Caramel Sauce


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Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. Just stir in the salt and almond extract and it's recipe-ready for the bread pudding.

Ingredients

Almond Butter

  • 1 cup whole blanched almonds
  • 1 tablespoon unsalted butter, room temperature
  • 1/4 teaspoon almond extract (optional)

Caramel Sauce

  • 1/8 teaspoon cream of tartar
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces

Pudding and Assembly

  • 1/2 vanilla bean, split lengthwise
  • Unsalted butter (for coating cake pan)
  • 1 1-pound loaf brioche or challah, crust removed and discarded, cut into 3/4-inch-thick slices (10-12 slices)
  • 3 tablespoons sliced almonds

Special Equipment

  • An 8-inch-diameter cake pan with 2-inch-high sides and a 3-inch biscuit cutter

Recipe Preparation

Almond Butter

  • Preheat oven to 350°. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.

  • Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.

Caramel Sauce

  • Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.

  • Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.

Pudding and Assembly

  • Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat; remove from heat.

  • Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl; discard vanilla bean.

  • Preheat oven to 350°. Butter cake pan; set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact.

  • Spread each bread round with almond butter (you will have a little left over; save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4-inch–1-inch above rim of pan).

  • Pour custard evenly over bread. Sprinkle with almonds and raw sugar.

  • Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread.

  • Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375°. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.

  • Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of crème fraîche.

Nutritional Content

10 servings, 1 serving contains:Calories (kcal) 650Fat (g) 42Saturated Fat (g) 20Cholesterol (mg) 280Carbohydrates (g) 61Dietary Fiber (g) 3Total Sugars (g) 32Protein (g) 14Sodium (mg) 620Reviews Section

Individual Almond Croissant Bread Pudding

I will absolutely order bread pudding for dessert when I see it on a restaurant menu but I don’t like to share, so I wrote this recipe to be portioned for individual servings.

This version of bread pudding uses stale croissants and is tossed in a custard base with slivered almonds and topped with vanilla bean whipped cream and homemade salted caramel sauce. Diamond Nuts slivered almonds add a bit of texture and crunch to the custard-soaked croissants.

If you don’t happen to have leftover croissants for this recipe buy some cheaper grocery store croissants – the kind that come six to a box in the pastry/ bread section.

It’s not worth spending money on the top of the line pastries when they will be repurposed into this dessert. The croissants can either be left out overnight or baked at 250ºF for 20 minutes until dried out and stale.


Almond Bread Pudding with Salted Caramel Sauce

By Marilyn He, Bon Appétit

By now, pretty much everyone knows that salty and sweet are inextricably linked. It's why people dip Wendy's fries into their Frostys, why they eat caramel popcorn, why we layer salt on chocolate chip cookies. The appeal of salty-sweet may have biochemical explanations, but it also just feels sophisticated--an adult way to get a sugar fix.

With that in mind, we'd like to introduce you to the Almond Bread Pudding with Salted Caramel Sauce. Rounds of brioche or challah are spread with almond butter, artfully arranged with a sliced almond and raw sugar topping, and baked in vanilla custard. Add a dusting of powdered sugar, and it's ready for that adult topping--a decadent (and hearty) drizzle of salted caramel sauce.

Almond Bread Pudding with Salted Caramel Sauce
Recipe by Alison Roman
8-10 servings

Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. To save time, feel free to replace the almonds and butter with 1/2 cup store-bought roasted almond butter (with no added sugar). Just stir in the salt and almond extract and it's recipe-ready.

Ingredients
Almond Butter
1 cup whole blanched almonds
1 tablespoon unsalted butter, room temperature
1/4 teaspoon almond extract (optional)
1/4 teaspoon kosher salt

Caramel Sauce
1 cup sugar
1/8 teaspoon cream of tartar
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon kosher salt

Pudding and Assembly
1 1/4 cups half-and-half
1 1/4 cups heavy cream
1/2 vanilla bean, split lengthwise
4 large egg yolks
3 large eggs
3/4 cup sugar
1/4 teaspoon kosher salt

Unsalted butter (for coating cake pan)
1 1-pound loaf brioche or challah, crust removed and discarded, cut into 3/4-inch-thick slices (10-12 slices)
3 tablespoons sliced almonds
2 tablespoons raw sugar
Powdered sugar
Crème fraîche

Special Equipment
An 8-inch-diameter cake pan with 2-inch-high sides and a 3-inch biscuit cutter

Preparation
Almond Butter
Preheat oven to 350°. Spread out almonds on a rimmed baking sheet toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.

Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.

Caramel Sauce
Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.

Remove caramel from heat carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.

Pudding and Assembly
Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean add bean. Bring to a simmer over medium-high heat remove from heat.

Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl discard vanilla bean.

Preheat oven to 350°. Butter cake pan set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact. Spread each bread round with almond butter (you will have a little left over save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4-inch-1-inch above rim of pan).

Pour custard evenly over bread. Sprinkle with almonds and raw sugar. Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread. Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375°. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.

Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of crème fraîche.


Almond Pretzel Bread Pudding | #ProgressiveEats

Welcome to this month's edition of Progressive Eats, which I am very happy to be hosting this month! Since today just so happens to be National Pretzel Day, I invited everybody to share a recipe featuring pretzels as an ingredient, a recipe for pretzels (or using pretzel dough), or a condiment that went perfectly with pretzels—and boy did they deliver!

My love for pretzels has never been a secret, I've shared everything from regular homemade soft pretzels and pretzel sticks to homemade pretzel dogs to cinnamon-sugar pretzels , pretzel bites to pretzel pockets , and even pretzel crackers and pretzel croissants ! Initially I planned on trying my hand at homemade pretzel rods to share today, but time got away from me and I had to push that endeavor back. but only temporarily.

Instead I made a decadent dish featuring one of my favorite kinds of soft pretzels to pick up any time I cross paths with an Auntie Anne's (usually at the mall or at the airport)—sweet almond soft pretzels.

These pretzels are torn up and dried out, then soaked in a custard along with some extra almondy goodness in the form of Amaretto, pure almond extract, and smoked almonds for a bit of unexpected fun.

This is best served the same day that you make it, still warm with powdered sugar dusting the whole thing and a healthy drizzle of salted caramel sauce. Are you as excited as I am to see what the rest of the Progressive Eats bloggers made in honor of National Pretzel Day? Be sure to scroll down below the recipe to find out!


  • 3 sweet almond soft pretzels (or similar) - see notes
  • 4 large eggs + 2 large egg yolks
  • 3 cups milk
  • 2/3 cup granulated sugar
  • 2 tablespoons amaretto (almond liqueur)
  • 1 teaspoon pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup whole smoked almonds, roughly chopped
  • powdered sugar
  • salted caramel sauce

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we're having a Pretzel Party hosted by Heather Schmitt-Gonzalez, who blogs at All Roads Lead to the Kitchen . Since today is National Pretzel Day, we thought it was the perfect chance to feature all sorts of fabulous homemade pretzel recipes, recipes that feature pretzels (both soft and hard), and pretzels dips/condiments. We have a varied and delicious menu for today that we hope you'll enjoy!

    from All Roads Lead to the Kitchen from Stetted from Creative Culinary from The Wimpy Vegetarian from Healthy Delicious from Mother Would Know from Miss in the Kitchen
    from Pastry Chef Online from The Tomato Tart from The Food Hunter's Guide to Cuisine from The Redhead Baker from That Skinny Chick Can Bake

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.


Lucy Buffett’s Blueberry Almond Bread Pudding

Lucy Buffett is serious when it comes to sugar. “I love some sugar,” she says with a laugh. Lucy devotes the first chapter in her latest cookbook, Gumbo Love, to desserts that are truly Southern favorites. In this issue of Coastal Palate Magazine, Lucy personally shares her spin on a New Orleans favorite, bread pudding with blueberries and almonds.

Pudding Ingredients
1½ teaspoons unsalted butter
7 cups cubed stale bread of your choice (I like to use brioche or French bread, and if I’m feeling terribly decadent and they are available, I use almond croissants)
¾ cup fresh blueberries
¼ cup slivered or sliced unsalted almonds
3 large eggs, at room temperature 2 cups whole milk
½ cup granulated sugar 1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Topping Ingredients
¼ cup all-purpose flour
¼ cup packed brown sugar
4 tablespoons (½ stick) cold unsalted butter, chopped into cubes
¼ cup finely chopped salted almonds

Garnish
½ cup Lucy’s Favorite Salted Caramel Sauce (see below)
Fresh whipped cream
Fresh blueberries

  1. Preheat the oven to 350°F. Coat a 9-inch square baking pan with the butter.
  2. Place a third of the bread cubes in a single layer in the bottom of the prepared baking pan. Add half the blueberries and half the almonds. Top with another third of the bread cubes. Add the remaining blueberries and almonds. Top with the remaining bread cubes.
  3. In a medium bowl, whisk together the eggs, milk, granulated sugar, vanilla, and cinnamon. Pour the milk mixture over the bread and blueberry mixture in the pan, making sure the bread is completely covered by the milk mixture.

Topping Directions:

  1. In a medium bowl, mix together the flour and brown sugar. Cut the butter into the flour and brown sugar with a pastry blender or fork until coarse crumbs form.
  2. Stir in the almonds. Sprinkle the topping evenly over the bread pudding.
  3. Bake for 40 minutes, or until the bread pudding is golden brown and cooked through.
  4. Remove from the oven and let cool for at least 30 minutes. Drizzle the salted caramel sauce over the top and serve with fresh whipped cream and blueberries.

Note: The bread pudding can be made a day in advance and stored, covered, in the refrigerator. Just reheat the pudding and add Lucy’s Favorite Salted Carmel Sauce, fresh whipped cream, and fresh blueberries before serving.

Reprinted from: “Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life” by Lucy Buffett.
Available at Barnes & Noble.
REPRINTED WITH PERMISSION.


Brioche Bread Pudding with Salted Caramel Sauce

You know how on cooking competition shows like Chopped, whenever they do the dessert round, someone invariably makes a bread pudding? Even if they’ve been given the most ridiculous ingredient, like gummy worms or pig’s feet? Always, every time, without fail, somebody makes bread pudding with it. You’ll notice next time you watch.

I always wondered (before we got rid of cable now I have other things to wonder about but seem to spend no less time in front of the TV) why bread pudding was the default choice. It seemed…a little basic, but also a little finicky, and definitely lacking in the pizzazz one typically associates with such shows. Usually, the contestant got too busy trying to make a bunch of overly complicated sauces or side accompaniments, and burned their gross gummy worm bread pudding or yanked it out of the oven before it was done. Poor choice, I always thought to myself.

This was before I’d ever made bread pudding. Now I have, and let’s just say, if you ever catch me on an episode of Chopped (not likely), I’ll be that weirdo making bread pudding with gummy worms. Why? Because as it turns out, bread pudding is the most easily adaptable, the most forgiving, the most comforting and decadent thing you can make in 30ish minutes with bread, eggs, and milk. It’s like French toast on steroids, because you can do crazy things like douse it in salted caramel sauce and ice cream and call it dessert. Or breakfast. I don’t judge.

This all started because my mother in law had us over for brunch, and she made a lovely French toast with brioche bread. The best French toast always starts with brioche, I think. There were only a few of us, though, so she didn’t use the whole loaf, and somehow the rest of that loaf found its way home with us. Oh, darn.

All week long at work, I was wondering to myself what I was going to do with this half-loaf of brioche. I thought about more French toast, but eh – I’d just had it. I thought about an egg casserole or croutons (brioche croutons, I mean…what can be bad), but it turned out that by the end of that long week, all I wanted was a comforting, carby hug. Then it hit me, as if I’d just pulled gummy worms out of the final Chopped basket…bread pudding. I’d only had it at restaurants before, but since when has that stopped me?

I did a little research and found a solid, simple recipe from the New York Times, from whom I’ve rarely had a culinary venture go awry. But, because I can never leave well enough alone, I had to modify it because I could not get the idea of warmly spiced, sweet, crisp bread pudding combined with salty caramel out of my head. Turns out there was good reason for it – the result was nothing short of spectacular.

This is so simple to put together that I now understand why Chopped contestants can do it without a recipe. 2 cups milk, 2 eggs, 2 tbsp butter, a little vanilla and spices, and half a loaf of bread. Doesn’t get easier than that, and there are very few recipes where you reap so much reward from so little effort. The top part of the bread pudding gets a beautiful, crisply browned lid as it rises in the oven, while the interior stays soft and doughy. When you cover it in homemade salted caramel sauce and vanilla ice cream, the combination of flavors and textures is quite literally heaven on earth.

If you were intimidated when I said “homemade salted caramel sauce” just then, don’t be. It’s not nearly as scary as it sounds, and I would urge you not to skip it. It makes more than enough for this recipe, meaning you’ll have extra to put on ice cream, cookies, your morning oatmeal, your plain old spoon…

Personally I wanted to drink it. But, for propriety’s sake, I refrained.

This was gone from our kitchen within 2 days, much to our regret. I hope you’ll subject yourself to the same temptation, without or without the gummy worms and professional judges.


  • For the pudding:
  • Cooking spray
  • 7 cups cubed challah bread (can also use brioche or french bread)
  • 3 eggs
  • 2 cups of milk (I used whole milk)
  • 1/2 cup granulated sugar
  • 3/4 cup fresh blueberries
  • 1/4 cup Blueberry Blue Diamond Almonds, finely chopped
  • 1 teaspoon vanilla extract
  • For the streusel:
  • 1/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into cubes
  • 1/4 cup Salted Caramel Blue Diamond Almonds, finely chopped
  • For serving:
  • 1/2 cup salted caramel sauce (store bought or homemade)
  • whipped cream (optional)
  • fresh blueberries (optional)

Step 1


Preheat the oven to 350 degrees. Coat a 9 inch square pan with cooking spray. In the pan, place ⅓ of the bread cubes in a single layer. Add half of the blueberries and almonds. Top with another ⅓ of the bread cubes. Add the remaining blueberries and almonds. Top with the remaining bread cubes.
In a medium bowl, whisk together the eggs, milk, sugar and vanilla until thoroughly combined. Pour over the bread and blueberry mixture make sure the bread is completely covered by the custard.
To make the streusel, mix together the flour and brown sugar in a medium bowl. Cut the butter into the flour and sugar with two forks or a pastry blender until coarse, pebble sized crumbs form. Stir in the almonds. Sprinkle the streusel evenly over the bread pudding.
Bake for 40 minutes or until bread pudding is golden brown and cooked through. Remove from oven and cool for at least 30 minutes. Drizzle salted caramel over the top and serve with whipped cream and extra blueberries if desired.

Notes
Make Ahead: The bread pudding can be made a day in advance, add the salted caramel sauce just before serving.


Almond Bread Pudding & Salted Caramel Sauce

My boyfriend loves bread pudding. With this knowledge in hand, I was pretty sure fate was on my side when Bon Appetit’s January issue came out featuring an Almond Bread Pudding with Salted Caramel Sauce just days before it was time to celebrate said boyfriend’s birthday. To be sure, this was not the standard cinnamon-y raisin flecked bread pudding. This bread pudding had a focus on almonds and custard, and, even though I was worried it wouldn’t be as well received, the fact that it was practically inhaled by the four of us having birthday dinner and Apples-to-Apples battles was a pretty good indicator that this recipe was a winner.

I thought that the slightly tedious circular bread cut outs were just to look fancy, but, given that each round has a slather of almond butter on the underneath side, it worked surprisingly well at having that almond flavor perfectly marbled throughout the entire dish. It worked so well, in fact, that I want to make another one soon, maybe with some cream cheese and cinnamon, knowing that there will be just the right amount of spice in every bite.

Note: you can make the caramel sauce well in advance, to save some time. Always important when planning special desserts!


Salted Rum Caramel with Grilled Peaches & Ice Cream

Salted Rum Caramel with Grilled Peaches & Ice Cream is my kind of summer dessert! Rebecca's sister and I share a deep love of homemade rum-spiked caramel. Many a night has been spent together eating gobs of the stuff poured over everything from bananas to apples to ice cream. or, when no one is looking eating it by the spoonful straight from the pan. In preparation for family dinner tonight (a weekly tradition), I decided to go all out with a new version I've been making with a local rum-style spirit made from buckwheat honey (Wigle Whisky's amazingly delicious Aged Landlocked). The caramel is rich, smooth, and sumptuous with a salty rum finish. The grilled peaches melt in your mouth with the unexpected smoky taste of summer grilling. While the caramel sauce might sound intimidating, you can go as slow as you like over a lower flame. Once you master the technique of dry caramel, you can try other crowd favorites like our Caramel Corn.


Toffee Pudding with Toasted Almonds and Caramel Sauce

You might have caught my recent ramblings about the Philips Electric Pressure Cooker a few weeks ago, when they asked me to review this incredible product. You can read about it here and here. It&rsquos safe to say, I have been fully converted from a &lsquoparanoid pressure cooker amateur&rsquo to a much more confiding and calm enthusiast of this amazing electric machine.

One of the most interesting things about the Philips Electric Pressure Cooker&rsquos functions, is that it has a &lsquobake&rsquo setting that allows you to, simply put, produce countless amounts of sinful puddings and desserts. In. No. Time.

When I first decided to test this theory of baking in a pressure cooker, I had my reservations. First off, I was dreading the moment that I had to open the lid to find that a) the pudding would still be raw, b) the pudding would be burnt to a crisp, c) the pudding would be a block of rubber that can bounce off the walls.

Luckily, NONE of these statements above were true.

I used a simple brown pudding batter for my Toffee Pudding, scooped the raw batter into the inner pot (without greasing anything) and set my pressure regulating valve to &lsquobake&rsquo.

I set the timer knob to 24 minutes &ndash where as normally, the pudding would bake in an oven for about 50 minutes. The first thing I noticed is that when your machine is set on the &lsquobake&rsquo setting, it&rsquos as quiet as a mouse. No rushing steam or paranoia inducing sounds from the floating valve. It came out perfect!

I made a sticky caramel sauce to pour over the hot dessert after baking time and roasted some flaked almonds to serve it with. The pudding came out perfectly fluffy and soft. You simply have to try it!

How easy was that? I hope you are all convinced that you need one of these Philips Electric Pressure Cookers in your kitchens. Not only does it cut cooking and baking time in half &ndash it is uncomplicated to use and incredibly versatile! Go check them out on twitter and the web. Have fun!

*Philips sent me the HD2015 Electric Pressure Cooker to review. All thoughts on the machine is my own. Recipe is my own. This post was not sponsored.


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