Chocolate Almond Bread Pudding Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
MISTY SIMON
1 lbs: Loaf white, french or sourdough bread, cut into 1 inch cubes--stale
1 1/2 cup: Milk,
3: Eggs,
1 cup: Sugar,
1/4 cup: Sliced almonds, toasted
1 1/2 tsp: Almond extract,
1/2 cup: Cocoa,
Directions:
Mix together the milk, eggs, sugar, almond extract, cocoa and the salt.
Set aside.
Butter a shallow 2 quart casserole or 8inch square glass pan. Make one
layer of bread in the bottom of the casserole. Sprinkle half of the
toasted almonds evenly over the cubes. Layer the remaining bread cubes and
sprinkle on them the remaining almonds. Pour the egg mixture over the
cubes--do not stir the cubes--being sure to saturate all the bread. Gently
press down on the cubes into the mixture with a fork to be sure that they
havent floated over the mixture.
Preheat the oven at 350* for 10 minutes and let the bread soak during this
time. Bake for 30-40 minutes.
Source from luhu.jp
Set aside.
Butter a shallow 2 quart casserole or 8inch square glass pan. Make one
layer of bread in the bottom of the casserole. Sprinkle half of the
toasted almonds evenly over the cubes. Layer the remaining bread cubes and
sprinkle on them the remaining almonds. Pour the egg mixture over the
cubes--do not stir the cubes--being sure to saturate all the bread. Gently
press down on the cubes into the mixture with a fork to be sure that they
havent floated over the mixture.
Preheat the oven at 350* for 10 minutes and let the bread soak during this
time. Bake for 30-40 minutes.
Source from luhu.jp
Tags
Dessert