Sweet Almond Bread Pudding
One of the most important steps in making bread pudding is baking it in a the water bath. A water bath starts with a large, shallow pan (usually a roasting pan) that is big enough to hold your baking dish. Once you have placed the smaller dish inside the roasting pan, hot water is poured into the larger pan until it reaches about halfway up the outside of the smaller dish containing the food. Water baths prevent delicate foods, like bread pudding, from burning, drying out or curdling. Because I’m a bit accident prone in the kitchen (and have the scares and burn marks to prove it) I usually pour the water into the pan from a kettle after the pan is already in the oven. That way I don’t accidentally spill scathing hot water all over myself. It is also a good idea to check the water level during the baking time, adding more hot water as necessary.
Now that we’ve gotten all that of the way, it’s time to get back to this wonderful dessert. This bread pudding was very easy to make and chocked full of flavor. It tasted just like the piece I had at Sweet Melissa’s. (This pudding reheats very well. So make sure you have it warm because other wise it will taste a bit dry.) The almond in the background hit the back of your tongue in a very interesting way and helped cut through the richness of the pudding. And the sliced almonds on top give it great texture. This isn’t a dish for someone who is looking to cut calories, as the base of the custard is none other than heavy cream. But no need to replace it with a “healthier alternative”. In my humble opinion, bread pudding is better left fattening. If you’re watching your waistline, just have a smaller portion. Speaking of portions, I got a bit overzealous and served myself an enormous piece. Note that a small piece of this goes a long way. I hope you enjoy it as much as I did.
from: The Sweet Melissa Baking Book
1/2 Cup Blanched Almonds (I got regular sliced almonds)
Cut the brioche into 1-inch pieces. Lay them on a cookie sheet in an even layer and lightly toast them in the oven to dry, about 10 minutes. In a medium saucepan over medium heat, combine the heavy cream with about half of the sugar, and heat to scalding, or until the cream is steaming and tiny bubbles have formed along the edges. Do not boil. In a large bowl, whisk together the egg yolks and the rest of the sugar until smooth. Temper the cream mixture into the egg yolks, pouring it little by little and whisking all the while. (This is so that you don’t end up with scrambled eggs) Stir in the vanilla and almond extract. Set aside and keep warm. Place the toasted brioche in the prepared pan. Strain the custard over the bread and press down lightly with your hands so that all the bread is soaking. Let soak for 20 minutes. Sprinkle the top of the bread pudding with the sugar and almonds. Place the baking dish inside a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 1 hour and 15 minutes, or until set. It will poof slightly when ready. (Mine didn’t poof too much) Remove to a wire rack to cool to warm before serving.
This is another crucial step in making this bread pudding. Even though my bread had been sitting out for a couple of days, drying it out in the oven ensure that it would properly soak up the custard.
Straining the custard over the bread makes sure you don’t let any lumps get in there.
My (clean) hands are my favorite tools in the kitchen. Make sure to press lightly to make sure all the bread is soaked.
This was my giant piece o’ pudding. It was delish.
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Liliana — March 27, 2009 @ 4:25 am
This pudding looks absolutely delicious. Wish I could have some now! I will have to visit Melissa’s Patisserie next time I am in NYC!
Anita — March 27, 2009 @ 6:40 am
Oh My – that looks soo good. I love puddings and have always been put off bread puddings as they often have dried fruit, but this almond one looks fantastic!
Elyse — March 27, 2009 @ 6:53 am
Hi Eliana! Thanks so much for your comment on my blog!! I’m super excited that you found my blog because you led me to your AWESOME blog, and now I’m a totally proud follower!! Speaking of awesome, let’s talk about how AMAZING this bread pudding looks. I’m a total sucker for bread pudding, and I can’t wait to try this recipe. I need to invest in the Sweet Melissa Baking Book for sure!! Can’t wait to keep reading your yummy posts!
Teanna — March 27, 2009 @ 1:03 pm
Wow! My boyfriend LOVES bread pudding and he LOVES almonds and I think he would LOVE this dish too! I have to make it!
teresa — March 27, 2009 @ 2:27 pm
I should never read your blog when I am hungry!now I am starving.. .The bread pudding sounds amazing! great job!…the blog keeps getting better
xoxo
William Casper — March 27, 2009 @ 2:50 pm
One night my girlfriend made something similar and I fell asleep while watching TV. There’s nothing better than warm bread pudding…ummm yum
Half Baked — March 27, 2009 @ 6:03 pm
I adore bread pudding and your looks awesome!I love the last photo of the big piece. that’s my kind of serving!!
finsmom — March 31, 2009 @ 2:55 am
This looks so incredibly good! I wish I could have some right now! Thanks so much for sharing!
maika@casasolterra.com — June 7, 2009 @ 11:43 pm
Last night I was at a dinner party where someone had made this bread pudding – it was fabulous! It was served with a rasberry coulis, which was beautiful and lent a nice tart note to the sweet, rich pudding!
Anonymous — April 9, 2010 @ 8:43 pm
Hi! Just found this recipe and made it. Completely forgot to butter my dish and hoping it will scoop out ok!! Thanks and looking forward to serving myself a huge portion!!