Vanilla Almond Bread Pudding


Me and my mother have a special bond when it comes to bread pudding. We both will choose bread pudding over any dessert when it is an option. So I thought it best for the first recipe I share to be for bread pudding, and on national dessert date none the less!

This recipe is one of my favorites as the simple vanilla and almond flavors make it full of flavor yet not overpowering to the point that it over takes the rest of the dessert. I love the easiness of making it and the great satisfaction that comes from eating it. Maybe that’s just my sweet tooth talking though!

I hope you enjoy it as much as I did!


Serves 1/8th of pan

Vanilla Almond Bread Pudding Recipe

45 minPrep Time

45 minCook Time

1 hr, 30 Total Time

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  • 4 cups of at least day old bread (4 lg dinner rolls, a french bread loaf,etc)
  • 6 eggs
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 cup slivered almonds (optional)
  • vanilla ice cream of choice
  • stick of butter
  • brown sugar to sprinkle


  1. Take your bread of choice and cut it into even cube shapes,set aside in bowl
  2. Hand beat 6 eggs in a large bowl
  3. Add both 1/2 cups of sugar to eggs, hand beat for 1 minute or until mixed
  4. Next add 1/2 cup of milk and 1/2 cup of cream to egg mixture, mix well
  5. If you want the bread pudding to be more gooey, add more milk
  6. Add vanilla, almond extract, nutmeg, and salt to egg mixture and mix well
  7. Pour liquid mixture into bowl that contains bread, toss to make sure every piece is evenly coated with liquid, not all will be absorbed yet
  8. Finally mix in almonds with bread and liquid mixture, toss to mix
  9. Cover mixture and let stand 30 minutes, preheat oven to 350F
  10. Instead of spraying pan, take butter and coat pan, then sprinkle with brown sugar, this will leave a caramelized bottom on the pudding
  11. I used a 9x11 rectangle pan, but you can use whatever pan your mixture will fit in
  12. Pour mixture into pan and place on middle rack in oven, let cook for 30 to 45 minutes, or until a fork pulls it apart slightly with no liquid appearing
  13. Serve warm and top with a scoop of vanilla ice cream. (If you warm the ice cream it becomes a creamy glaze!)
  14. Enjoy!
Cuisine: Dessert |


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