Almond Bread Pudding Food

PLUM & ALMOND PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
• Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
• Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.

ALMOND BREAD PUDDING

Steps:

• Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, 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 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.

CHOCOLATE ALMOND BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
• Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
• Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

ALMOND BREAD PUDDING

Steps:

• Place raisins in a small bowl with the rum and allow to soak.
• Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
• Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
• Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
• While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
• With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
• Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
• Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
• If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
• Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
• Preheat the oven to 325.
• Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
• Let stand for about 15 minutes so that the bread becomes well soaked.
• Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
• Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
• Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
• Serve either chilled or at room temperature.
• Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
• This can be made up to 5 days ahead and stored in the refrigerator.

ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE

Steps:

• For almond butter:
• Preheat oven to 350°F. Spread out almonds on a rimmed baking sheet; toast, tossing halfway through, until beginning to brown, 12-15 minutes. Let cool.
• Transfer cooled almonds to a food processor. Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter. Set aside.
• For caramel sauce:
• Whisk sugar, cream of tartar, and 3 tablespoons water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Cook, without stirring, until mixture begins to caramelize in spots. Using a heatproof spatula, stir mixture to ensure even caramelization. Cook, stirring occasionally, until mixture is the color of honey, 10-12 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
• Remove caramel from heat; carefully whisk in butter (mixture will bubble vigorously), then cream and salt. Let cool slightly in pan, then pour into a small bowl. DO AHEAD: Caramel sauce can be made 2 weeks ahead. Let cool completely, cover, and chill. Rewarm before using.
• For pudding and assembly:
• Combine half-and-half and cream in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat; remove from heat.
• Whisk egg yolks, eggs, sugar, and salt in a medium bowl to blend. Gradually whisk hot cream mixture into egg mixture. Cover custard with plastic wrap and let stand for 30 minutes for flavors to meld. Strain custard into a large bowl; discard vanilla bean.
• Preheat oven to 350°F. Butter cake pan; set aside. Using biscuit cutter, cut out circles from each slice of bread, reserving scraps. Arrange bread scraps in pan in an even layer and press lightly to compact.
• Spread each bread round with almond butter (you will have a little left over; save to spread on toast for breakfast). Place all but 1 bread round almond butter side down in pan (on top of scraps), overlapping slightly to create a shingled circle. Place the last round in the center (bread will come about 3/4"-1" above rim of pan).
• Pour custard evenly over bread. Sprinkle with almonds and raw sugar.
• Place cake pan in a large roasting pan. Pour hot water into roasting pan to come halfway up the sides of cake pan. Cover roasting pan with foil, tenting slightly in center if needed to avoid touching bread.
• Bake pudding until top no longer jiggles but center is not quite set, 25-30 minutes. Remove foil from pan and increase oven temperature to 375°F. Bake pudding until custard is set in the center and top is golden brown and crisp, about 25 minutes longer.
• Remove cake pan from roasting pan. Let cool slightly. Dust pudding with powdered sugar. Slice into wedges. Place on plates, drizzle caramel sauce over and top with a dollop of crème fraîche.

ALMOND FLAVORED BREAD PUDDING

Steps:

• 1. Put broken bread pieces in a large blow and pour the heavy cream over the bread. Stir very gently to make sure all pieces are coated. Allow the bread to soak for an hour.
• 2. A few minutes before the hour of soaking is over, combine the eggs, sugar, 1/2 stick room temp butter, 2 T almond extract and 1 T vanilla extract in a mixing bowl. Using the mixer, beat ingredients until smooth and slightly fluffy.
• 3. Gently fold the egg/sugar mixture into the bread mixture and put into a buttered 9x13 dish. Bake for 55 minutes in a 325 degree oven. At the end of the 55 minutes, raise temperature to 350 and bake 10-15 minutes more......this will make the top a little more golden. Sometimes I have to bake 5 or 10 minutes longer. Pudding should be jiggly in the middle, but not all over.
• 4. While pudding is baking, in a small sauce pan, heat the butter and sugar. Do not boil, heat until the ingredients become incorporated and remove from heat to cool. About 10 or 15 minutes before pudding is done, add the 1/2 cup sour cream, tand 1T almond extract to the cooled butter mixture. Beat by hand until sauce is creamy.
• 5. When pudding is done, and has cooled slightly, I use the sauce as a glaze over the whole pudding, pulling each side away from the dish and making sure sauce goes down the sides. However, you can put the sauce on individual slices of the pudding as you serve it. Any left-over pudding should be stored in the fridge, however you can microwave individual portions for 1 minute before serving.