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Almond Bread Pudding Recipe

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This recipe for Almond Bread Pudding, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cinny O'Donnell
Added: Thursday, June 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 large croissants (or 12 small)
8 whole eggs
3 cups whole milk
2 cups sugar
1 Tbsp. vanilla
1 tsp. almond extract
WHISKEY SAUCE:
1/2 cup sugar
1/4 cup water
1/4 cup butter
whiskey - bourbon, rum or amaretto to taste

Directions:
Directions:
Spray 9 x 13" pan with Pam.
Slice croissants horizontally and cover bottom of pan with croissant halves.
(Optional) Slice thin layers of Almond paste and cover with other half of croissants.
Beat together eggs, milk, sugar, vanilla and almond extract.
Pour egg mixture over croissant and let stand 30 minutes. When set, sprinkle with sliced almonds.
Bake 350 for 45 minutes to 1 hour.
Whiskey Sauce: Cook first three ingredients until butter is melted and sugar dissolved. Remove from heat and add whiskey to taste.
Serve bread pudding with whiskey sauce.

 

 

 

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