Almond bread pudding with easy caramel sauce


I don’t know what has been going on with me during this quarantine. From a person that mainly cooks savory dishes, I have definitely upped my dessert game. As I’ve mentioned before I’ve never had a major sweet tooth, so that’s why I tend to skip desserts after a meal and much more prefer a platter of cheese. I guess that from all the stress I faced due to the current situation, my body really needed a cheat meal. Although I avoid cooking with white sugar and flour,sometimes I like rewarding myself with a sweet indulgence to satisfy my cravings.

Last Sunday the sun was shining, the weather was nice and warm, so it was a great day to treat my family and myself with a sweet delight. Since this Easter was the first time I made my own Easter bread, no one really believed that I would succeed, so my mom bought one from the store that we could enjoy if my attempt ended up failing. Surprisingly, my Easter bread came out better than expected and no one ate the store bought one. I didn’t want it to go to waste, so I decided to turn it into a delicious bread pudding. Bread pudding is not only a super simple dessert to make and always tastes delicious, but it also a great waste free recipe, especially when you want to use your stale bread. To compliment my bread pudding I also made a quick and easy caramel sauce.


Half Easter bread

500ml heavy cream

1 tsp. Baileys or Rum

2 eggs

Splash of Almond extract(optional)

75g butter

1 tsp. vanilla extract

1/4 cup almonds

1/4 cup candied orange peels or sultanas(optional)

Caramel sauce:

3 tbsp. butter

1/4 cup milk

1/4 cup brown sugar

1 tbs. vanilla extract

sprinkle of salt

What to do?

1. Preheat oven to 180C

2. Slice your bread into square pieces and add to big mixing bowl along with your chopped almonds and candied orange

3. Whisk eggs, cream, amaretto and vanilla extract and add to the dry ingredients

4. Melt your butter, let it cool for a bit and add to the the mixing bowl as well

5. Mix thoroughly all the ingredients and transfer to your baking tray previously spread with butter

6. Bake for 35-45 or until nice and golden

7. Meanwhile make your caramel sauce by melting your butter in a saucepan. Then add your sugar and mix until dissolved. When your sugar is dissolved and slightly brown in colour, gradually add your warm milk and stir until you get a nice smooth consistency.

7. When the bread pudding is ready, serve warm and enjoy with ice-cream and the caramel sauce you just made.

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