Berry Almond Bread Pudding

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Berry Almond Bread Pudding

Berry Almond Bread Pudding
2/3 (16- oz.) loaf King's Hawaiian Sweet Bread
5 tbsp. butter divided
1/2 cup fresh raspberries
1/2 cup fresh blueberries
2 cups fat-free half & half
2/3 cup sugar
1/4 cup amaretto May substitute 1 tsp. almond extract plus 1/4 cup milk.
3 eggs
1/4 cup sliced almonds

Prep: 25 minutes Cook: 45 to 55 minutes Makes: 9 servings

1. Cut bread into chunks (you should have 8 cups) and let stand until slightly dry. Spread 1 tbsp. butter onto the bottom and sides of a 9-inch square glass baking dish. Place bread and berries in buttered dish and set aside.
2. Place half & half, sugar, amaretto and remaining butter in a saucepan. Cook over low heat until butter is melted and half & half is just starting to simmer. Pour over bread and let stand for 15 minutes. Meanwhile, preheat oven to 350°F.
3. Beat eggs and pour over bread mixture; top with almonds. Place filled dish in a larger shallow baking pan in preheated oven. Pour hot water into the larger pan until it reaches halfway up the sides of the baking dish.
4. Bake for 45 to 55 minutes or until a small knife inserted into the center comes out clean. Serve while still warm or at room temperature with lightly sweetened whipped cream.
Nutritional Information:
400 calories, 7 g protein, 16 g total fat (5 g sat.), 56 g carbohydrate, 2 g fiber, 35 g sugar, 105 mg cholesterol, 190 mg sodium, 9 points


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