OVERNIGHT THREE BERRY ALMOND BREAD PUDDING

1 ½ loaves French bread (12 ounce), cut into ½” slices and then into half-moons (about 8 cups)

¾ cups each blueberries, blackberries, and raspberries

½ cup sliced almonds

8 eggs

1 cup milk

1 ¼ cups heavy cream

½ cup maple syrup

1 heaping teaspoon cinnamon

¼ cup brown sugar

½ teaspoon salt

½ teaspoon almond extract

Preheat oven to 375 degrees. Place the bread on a baking sheet. Cook the bread in the oven for 10 minutes until toasty, but still soft in the center.  Place the toasted bread in a greased 9” x 13” baking dish. Sprinkle the berries over the top, followed by the almonds

Whisk the eggs with milk, 1 cup of the cream, syrup, cinnamon, brown sugar, salt, and almond extract in a large bowl until well combined. Pour evenly over the bread, berries, and almonds, pressing down gently to make sure the bread is all immersed in the egg mixture.  Cover with saran wrap and refrigerate overnight.

Preheat oven to 375 degrees.

Drizzle the remaining ¼ cup of heavy cream over the top of the casserole. Bake for 40-45 minutes, until beautifully browned and set in the center.  Dust with powdered sugar and serve with maple syrup on the side.

You May Also Like...

fullsizeoutput_2178d

SUMMER SPINACH AND ORZO SALAD

1696B9DB-6BEF-4841-AD92-B3365A4DD63D_1_201_a

TWO FISHES IN CREAMY MUSTARD SAUCE ON ROSEMARY POTATOES

4C2B0C59-A349-49E4-B060-C99523AA2CA0_1_201_a

SPICY RAINBOW TORTELLINI SALAD

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Leave a Comment

Item added to cart.
0 items - $0.00