Blueberry Almond Bread Pudding Recipe
Servings: 1
Ingredients
- 1 c. Diamond Sliced Almonds
- 1/2 c. unsalted butter at room temperature
- 8 ounce 1- or possibly 2-day-old challah or possibly brioche or possibly other egg-rich bread cut into 3/4-inch cubes (about 6 c.)
- 4 c. half-and-half
- 1 c. sugar
- 6 x egg yolks
- 2 x Large eggs
- 1 Tbsp. vanilla extract
- 1/8 tsp almond extract
- 1/4 tsp salt
- 1/8 tsp grnd cinnamon
- 2 c. fresh or possibly unsweetened frzn blueberries
Directions
- Preheat oven to 350F.
- Spread almonds on a baking sheet or possibly in a shallow pan. Bake, stirring once or possibly twice, till lightly browned and fragrant, 5 - 10 min. Let cold. Reduce oven temperature to 325F. With 1 Tbsp. of the butter, generously coat a 9- by 13-inch (or possibly other shallow 2 1/2-qt) baking dish; set aside. In a large frying pan, heat remaining 7 Tbsp. butter over medium heat. Add in bread cubes, stirring and tossing to coat well. Cook, stirring occasionally, just till golden brown, about 5 min. Let cold. In a large bowl, combine half-and-half, sugar, egg yolks, Large eggs, vanilla, almond extract, salt, and cinnamon. Spread bread cubes in baking dish. Sprinkle with 1/2 c. almonds and the blueberries. Slowly pour in egg mix. With a spatula, gently press down bread cubes to coat well with custard. Let stand 5 min.
- Scatter the remaining 1/2 c. almonds over top. Set the baking dish inside a large roasting pan. Pour sufficient boiling water into roasting pan to reach halfway up the sides of the baking dish. Bake till custard no longer jiggles when dish is gently shaken, 40 to 45 min. Carefully lift pudding from water bath and cold at least 20 min on a wire rack. Serve slightly hot, at room temperature, or possibly chilled.
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