INGREDIENTS & DIRECTIONS:

Bread pudding is not a dessert I would normally even consider making because I’m not that much into bread puddings…however, this is one of the most delicious desserts I have ever eaten. Hope you enjoy it too. It’s so simple to make. 8 lg. eggs, beaten lightly 2 c. sugar 3 c. milk 1 tsp. almond extract 2 tsp. vanilla 1/2 can Solo almond filling or 1/4 c. almond paste, cut into bits 1/2 c. chopped almonds
Cover bottom of well buttered baking pan, 12 x 9 x 2 inch, with croissant rounds. In a bowl, whisk together the eggs and sugar; whisk in the milk, almond extract, and vanilla; pour over the croissant rounds. Sprinkle almond filling over the mixture; press gently and let set for 10 minutes. Sprinkle almonds over pudding and bake in middle of preheated oven at 350 degrees for 35 to 40 minutes. Serve warm or at room temperature.

Leave a Reply

You must be logged in to post a comment.