"The belly rules the mind."--Spanish Proverb

Almond Bread Pudding Recipe

  Tried it? Rate this Recipe:


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.

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


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!