Ingredients
almond extract0.5 teaspoon
egg bread loaf - crusts16 oz
eggs8 large
sugar0.25 cup
vanilla extract1 tablespoon
whipping cream2 cups
milk2 cups
frangelico0.25 cup
reserved8 servings- reserved8 servings
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Place bread cubes in 13- by 9- by 2-inch baking pan.
Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend.
Pour over bread cubes.
Let stand 30 minutes, occasionally pressing bread into custard mixture.
(Can be prepared 2 hours ahead.
Cover and refrigerate.)Preheat oven to 350 degrees.
Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes.
Cool.
Maintain oven temperature.
Transfer crusts to food processor and grind until fine crumbs form.
Sprinkle 1 cup crust crumbs over top of pudding.
Bake until pudding is set in center, about 40 minutes.
Cool slightly.
Serve warm.This recipe yields 8 to 10 servings.
Love This Recipe?
Save it to your favorites and never lose it!
