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Yesterday, I flew to Texas to see my family. I usually just sit on airplanes and doze off or just people watch. I always bring my ipod convinced that I will use it, but I never do. This time, I decided to do the cliché thing and get a magazine to read.
People Magazine, Vogue, Us? No. I picked up the “Mixing Bowl” magazine. No surprise there I guess. But wow, this magazine was filled with recipes and photos. I was nearly drooling on every page.
I came to one recipe that showed a hazelnut bread pudding and I wanted to ask the pilot to land the plane so that I could run to a kitchen and make it. I’ve never actually had bread pudding, but I’ve always wanted to see what all the fuss was about.
So today I made an almond bread pudding, I changed the recipe from the magazine quite a bit, but it turned out amazingly. I put some vanilla Blue Bell ice cream on the side and it was perfect.
Almond Bread Pudding
10 slices day old bread (white or French bread)
¾ cup raisins
2 ½ cups milk
1 ½ cup sugar
4 tablespoons butter, melted
3 teaspoons cinnamon
1 teaspoons vanilla
1 teaspoon nutmeg
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons flour
½ cup water
7 tablespoons butter, cut
1 teaspoon almond extract
1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. Grease a 2 quart baking dish (I used a 9X6 dish).
3. Tear bread into big bite sized pieces and put in baking dish along with raisins.
4. Whisk together eggs, milk, sugar. Then add melted butter (make sure it has cooled) along with cinnamon, vanilla and nutmeg.
5. Pour mixture over bread, making sure to leave no bread dry.
6. Bake for 40-50 minutes or until the egg mixture has become like custard.
7. Sauce: Mix sugars, flour and water in a saucepan. Add butter and place on medium heat while stirring. Bring to a boil and then let cook for 2 minutes (stirring constantly).
8. Pour warm sauce over bread pudding.