Almond Bread Pudding with Strawberry Caramel Sauce
Indulge in the decadent flavors of Almond Bread Pudding with Strawberry Caramel Sauce, a dessert that combines comforting textures with vibrant sweetness. This recipe transforms brioche or challah bread into a creamy custard infused with hints of vanilla and almond, then finishes with a golden topping of sliced almonds. The highlight is the homemade strawberry caramel sauce, made with fresh strawberries and rich brown sugar for a silky-smooth, fruity finish that pairs perfectly with the warm pudding. Ready in just over an hour, this crowd-pleasing dessert is the ultimate treat for family gatherings or dinner parties. Serve it warm, drizzle generously with the luscious strawberry caramel, and savor every bite of this irresistible classic with a gourmet twist. Perfect for fans of bread pudding, berry-based desserts, and homemade sauces!
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Recipe Information
Ingredients
- 6 cups (cubed) Brioche or Challah bread
- 2 cups Milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 0.33 cup Sliced almonds
- 2 cups (hulled and chopped) Fresh strawberries
- 0.5 cup Brown sugar
- 4 tablespoons Unsalted butter
- 2 tablespoons Water
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Spread the brioche or challah bread cubes evenly across the baking dish.
In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, and almond extract until well combined.
Pour the custard mixture evenly over the bread cubes. Gently press the bread down with the back of a spoon to ensure it soaks up the liquid.
Sprinkle the sliced almonds over the top of the bread pudding. Let sit for 10 minutes to allow the bread to absorb the custard.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
While the pudding bakes, prepare the strawberry caramel sauce. In a medium saucepan, combine the brown sugar, butter, and water over medium heat. Stir until the butter has melted and the sugar has dissolved.
Add the chopped strawberries and cook for 5 minutes, stirring occasionally, until the strawberries soften and release their juices.
Using a handheld blender (or transferring to a regular blender), blend the mixture until smooth. Return to the saucepan if necessary and simmer for another 2-3 minutes, until the sauce thickens slightly.
Remove the strawberry caramel sauce from the heat and stir in the salt. Let cool slightly.
Once the bread pudding is done, remove it from the oven and let it cool for 5-10 minutes before serving.
Serve the warm almond bread pudding drizzled with the strawberry caramel sauce. Enjoy!
Nutrition Facts
Calories |
7110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.9 g | 424% | |
| Saturated Fat | 164.9 g | 825% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1902 mg | 634% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 842.2 g | 306% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 374.8 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1726 mg | 133% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
