Almond Bread Pudding With Strawberry Caramel Sauce |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 15 |
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Source: The Washington House - Sellerville, Pennsylvania Ingredients:
6 plain 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 almonds, chopped |
2 cups granulated sugar |
2 cups whipping cream |
1/2 cup strawberry, frozen sweetened sliced and thawed |
Directions:
1. Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
2. In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
3. Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
4. While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.
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