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Toasted Almond Bread Pudding Recipe

small almond bread pudding
Bread pudding is the ultimate winter comfort food. While the traditional bread pudding is perfectly sufficient for offering warmth on cold days, this toasted almond bread pudding brings a new flavor combo to the classic favorite. I was first inspired to create this recipe after interviewing a local chef for a comfort foods newspaper story. Almond extract, spices, and cream blend with chunks of croissants to create the base pudding while slivered almonds are placed on top to toast while baking. Of course, you could use store-bought chocolate sauce and whipped cream to top the bread pudding but, given the nature of this blog, I suggest you opt for homemade versions instead. Rich chocolate sauce made from scratch and homemade whipped cream is the icings on the cake so to speak for a dessert that begs to be accompanied by a steaming cup of coffee.
Cooking Method
Difficulty Beginner
Prep Time: 20 min Cook Time: 40 min Total Time: 1 hr
Servings 8
Best Season Winter

This delicious bread pudding is perfect for the winter months. It can be eaten hot or cold, and it's even better if you toast it before serving. The best part about this recipe is that there are many different flavors of pieces of bread, so feel free to get creative!

  • 6 cups croissants, cut into 1/2-inch cubes
  • 0.67 cups brown sugar
  • 4 eggs
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • 0.25 teaspoons allspice
  • 0.25 teaspoons nutmeg
  • 0.5 teaspoons salt
  • 1 teaspoon vanilla extract
  • 0.5 teaspoons almond extract
  • 0.5 teaspoons slivered almonds
  • Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Chocolate Sauce
  • 4 ounces unsweetened baking chocolate
  • 0.5 cups sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy cream
  • 1 teaspoon virgin coconut oil
  1. Preheat oven to 350 degrees F.

  2. Place the croissant cubes in a large mixing bowl. Set aside.

  3. In another mixing bowl, combine the brown sugar, eggs, milk, cream, cinnamon, allspice, nutmeg, salt, vanilla extract and almond extract. Whisk until blended. Pour the mixture over the croissant cubes and push down to cover the croissants. Let the mixture sit for 10 minutes.

  4. Dump the bread pudding into a 9×9 baking dish and sprinkle the slivered almonds on top.

  5. Bake for 30 minutes or until the center is set and the top is lightly browned.

  6. Meanwhile, in a chilled stand mixer bowl with the whisk attachment, begin whisking the whipping cream for the whipped cream on medium speed. When the cream begins to foam, add the sugar and vanilla extract. Continued whisking until stiff peaks form. Refrigerate until ready to use.

  7. To make the chocolate sauce, melt the chocolate in a small saucepan over low heat. Add the sugar and vanilla extract to the melted chocolate and stir until smooth. Add the cream and coconut oil and, again, stir until smooth.

  8. Serve the bread pudding hot topped with the chocolate sauce and whipped cream.