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6 croissants
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds
Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch baking dish.
In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.
Dot with almond paste; sprinkle with almonds (dish will be fill). Bake at 350 degrees F for 35 to 40 minutes or until a knife inserted near the center comes out clean.
Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
2 cups granulated sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced
strawberries, thawed
In a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries.
Serve over bread pudding.
Yields 12 to 15 servings.
Almond Bread Pudding with Strawberry Caramel Sauce recipe
Source: The Washington House - Sellerville, Pennsylvania6 croissants
8 eggs
3 cups milk
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds
Cut croissants into 1/2-inch pieces; place in a greased 13 x 9-inch baking dish.
In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes.
Dot with almond paste; sprinkle with almonds (dish will be fill). Bake at 350 degrees F for 35 to 40 minutes or until a knife inserted near the center comes out clean.
Meanwhile, make the Strawberry Caramel Sauce.
Strawberry Caramel Sauce
2 cups granulated sugar
2 cups whipping cream
1/2 cup frozen sweetened sliced
strawberries, thawed
In a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries.
Serve over bread pudding.
Yields 12 to 15 servings.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.