Bread Pudding with Amaretto and Almonds
Bread pudding is the British way to turn stale bread into a satisfying dessert. In this version, the slices are spread with apricot jam, layered overlapping in a dish, soaked in an amaretto cream custard, and baked to a tender, almost set custard texture with a crisp almond crust on top.
The amaretto and vanilla sugar give the dessert an almond-caramel aroma that pairs beautifully with apricot jam. Flour in the custard works as a light thickener, so the pudding holds its shape while staying moist inside.
Handy Tips
- Be sure to let the bread sit in the custard for 5-10 minutes, or the center will come out dry.
- The amaretto is optional; for an alcohol-free version, replace it with a few drops of almond extract.
- Peach or apricot jam can be swapped for any preserve, but tart berry ones will taste more interesting than overly sweet ones.
- Don’t overheat the oven: above 160°C the custard can curdle and take on an “eggy” texture.
Serve the pudding warm, when it’s most aromatic, optionally with a scoop of ice cream and seasonal berries. Cold, it firms up and keeps well in the fridge for a couple of days.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Combine the cream, milk, sugar, eggs, amaretto, flour, and vanilla sugar. Beat with a mixer or whisk until there are no lumps and the sugar has dissolved.
Cut each slice of bread diagonally in half, then spread with butter and fruit jam.
Grease a heatproof, high-sided dish 20-24 cm in diameter with butter or oil and dust with flour.
Layer the bread slices overlapping to cover the entire surface of the dish. Pour in the egg-and-milk mixture and let sit for 5-10 minutes so the bread soaks through. Sprinkle with the chopped almonds and place in an oven preheated to 160°C for 30 minutes.
Serve the pudding warm or cold, with morning coffee, tea, or simply with milk.
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