Almond Bread Pudding With Strawberry Caramel Sauce

Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Source: The Washington House - Sellerville, Pennsylvania

Ingredients Nutrition


  1. Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
  2. In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
  3. Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
  4. While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.


Most Helpful

Sensational!! I love the combination of flavors in this yummy bread pudding! I made as directed, using fresh croissants from Costco that I had previously frozen (slicing the frozen croissants made the cutting easier). After allowing the croissants to sit for the 10 minutes, I topped with a generous proportion of almond paste (a little better than the 1/4 cup as directed) and sprinkled with about 3/4 cup of finely chopped almonds. The bread pudding is awesome on its own, but I did drizzle the caramel strawberry sauce on sparingly. The sauce is incredible, but the pudding alone does not require much accompaniment, in this reviewer's opinion. The Caramel Strawberry Sauce is wonderful with this dessert! I could also easily see this paired with a lovely chocolaty sauce, or even raspberry. I will look forward to making this simple, yet incredibly delicious and elegant dessert again. Thanks so much, Lauralie : )

Bev April 07, 2007

A great dessert. We really enjoyed this. Will make again but without the marzipan which we thought made it too sweet. The strawberry caramel sauce was too much but we used the extra over #24796 Strawberry Cheesecake Ice Cream.

WizzyTheStick January 01, 2007

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