Alyce Mantia's Almond Bread Pudding Recipe

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Alyce Mantia's Almond Bread Pudding Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Alyce Mantia's Almond Bread Pudding

 

Ingredients


ALYCE MANTIA (KRBS41A

6 croissants, large, cut crosswise in 1
8 eggs, large, beaten slightly
2 cup sugar
3 cup half-and-half
1 tbsp amaretto
2 tsp vanilla
1/4 cup almond paste, about 3 oz, cut into bits
1/2 cup almonds, slivered



 

Preparation

Butter a baking pan, 9x13 and place the smallest croissant rounds in a
lawyon in the bottom. Then top with a layer of the larger ones,
until all are arranged in the pan. Whisk the eggs and sugar together
well, then whisk in the half-and-half, Amaretto and vanilla, mixing
well. Pour over the croissant rounds. Sprinkle the almond paste over
the top and push down with a spoon so that the bread absorbs the
liquid. Let set for 10-20 minutes at room temperature. Sprinkle the
almonds over the top and bake at 350 for 35-40 minutes, or until
golden and puffed. Serve warm or at room temperature.

 

 

Servings: 8

 

 

 

 


 

Alyce Mantia's Almond Bread Pudding Recipe brought to you by Recipes 4U