Almond Bread Pudding

"From Every Night Italian, posted for ZWT IV."
photo by a user photo by a user
Ready In:
1hr 10mins


  • 5 tablespoons raisins
  • 3 tablespoons dark rum
  • 12 ounces firm white bread, thinly sliced (enough to line bottom and sides of an 8 or 9 inch loaf pan)
  • 4 tablespoons unsalted butter, softened
  • 1 cup whole milk
  • 4 large eggs
  • 7 tablespoons sugar
  • 34 cup unblanched almonds


  • Place raisins in a small bowl with the rum and allow to soak.
  • Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
  • Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
  • Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
  • While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
  • With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
  • Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
  • Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
  • If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
  • Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
  • Preheat the oven to 325.
  • Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
  • Let stand for about 15 minutes so that the bread becomes well soaked.
  • Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
  • Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
  • Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
  • Serve either chilled or at room temperature.
  • Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
  • This can be made up to 5 days ahead and stored in the refrigerator.

Questions & Replies

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  1. This was a nice bread pudding. I loved the almonds in the custard. I dotted the left over rum, Meyer's dark rum for me, all over the pudding when it was done and used golden raisins. Also I used whipping cream instead of whole milk because it was all I had. I halved the recipe no problems. It probably could have used a bit of seasonings other than sugar though. I'll probably experiment with this next time, but as is it is a very rich comforting dish.
  2. I like bread pudding, both the making & the eating of it! This one was a bit different from what I'm used to, but that didn't detract from enjoying the finished pudding ~ VERY, VERY NICE, even though I didn't top each serving with additional rum! Thanks for sharing the recipe! [Made & reviewed in the Family Picks part of Zaar World Tour 4]
  3. I think I'm in love. I made this for Zingo during Zaar World Tour 4 for the Chic Chefs. I followed the recipe except that I cut it down to 2 servings and had already grated almonds on hand (doesn't everyone?, lol) It fit comfortably into a 1 cup baking dish and was set firm after 20 minutes in the oven. I will make this again and I won't change a thing! It's that good! Thank you, pattikay.


<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? Then I would remember&nbsp;- they do it the same way they do in the summer&nbsp;- with their windows down, wearing shorts and flip-flops. I love the fact that we are near a large city, near the ocean, near the desert, near the mountains&nbsp;- what more could I ask for? And yes, even though I swore it wouldn't happen to me after living for more than 40 years in places with many weather extremes&nbsp;- I now get chilly when the temperature dips below 70 and can barely bring myself to go outdoors if it's raining. However, I do NOT wear a parka and mittens when it's 65 degrees&nbsp;- a sweatshirt or light jacket will do. <br /><br />My husband and I met while attending seminary (I dropped out before finishing one semester but he got a Master of Divinity) and we got married after knowing each other for 6 months. We are quick to tell other people that we do not advise this course of action, but we celebrated our 27th anniversary this year, so I guess sometimes rash decisions work out quite nicely. So with my husband's MDiv and my undergraduate degree in religious studies, we now both work in pharmaceutical marketing research. Just what you would expect, right? I telecommute to the east coast for work each day; I'm primarily a writer/analyst. When I was in college, writing so many research papers and unable to decide what I wanted to do when I grew up, I used to jokingly say that I should find a job writing research papers. More than 20 years later, that?s basically what I do. Cool, huh? <br /><br />Our wonderful son was born when we were married just one year and a mere 15 years later our bright-eyed redhead came into our lives (okay, so she was totally bald till she was nearly 2, but she's definitely red now). My kids are my best and constant reminder that perfect timing is something determined by God and not by me, since I wouldn't have dreamed up such a family-planning scheme, and yet it works just right for us. Here are some pics of the family, most of them taken while we were camping and hiking in the wilds of this beautiful state! <br /><br /><br /> <object width=360 height=240 data= type=application/x-shockwave-flash> <param name=data value= /> <param name=src value= /> <param name=wmode value=transparent /> </object> <a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a><a href= target=_blank><img src= alt= /></a> <br /><br /><br /><br />Cooking is a great joy to me ? I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? I don?t think I?ve left since then, and I?m happy to have met and shared recipes with so many nice folks around the world. <br /><br /><br /><br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><br /><br /><a href=;jscript=0>View Verse of the Day</a> <br /><br /><br /><br /><br /><br /><img src= alt= /></p>
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