Classic bread pudding, but with a delicious twist! This almond bread pudding with amaretto caramel sauce is an incredibly rich, flavorful and comforting dessert.

bread pudding on a plate with raspberries and caramel sauce

Bread pudding may seem like an old-fashioned dessert, but it’s well worth your time, I promise! It’s easy to make with simple ingredients and yields the most delicious creamy custard-soaked bread with a toasty, golden crust. Pure comfort in every bite!

My recipe adds a subtle almond twist with almond extract and toasted almonds, plus an easy almond caramel sauce made with amaretto (almond-flavored liqueur). Don’t worry, if you prefer to skip the alcohol, I’ve included plenty of options to customize flavors and toppings.

baked bread pudding in casserole dish

Table of Contents

Why you should make this bread pudding

  • It’s an easy make-ahead dessert that feeds a crowd without a lot of fuss.
  • There’s endless flavor possibilities so you can make it how you want it.
  • It’s so cozy and satisfying, and feels like a warm hug on a plate!
  • Perfect for all occasions— the holidays, cold winter nights, dinner parties, etc.
bread pudding ingredients measured out

Ingredients you’ll need

  • Sturdy bread like a French bread, brioche or challah: You want bread that can hold up to soaking and won’t turn to mush, so regular white bread won’t work as well.
  • Whole milk and heavy cream: A combination of both makes the best rich flavor.
  • Eggs: Adds more richness and sets the custard.
  • Almond extract: The primary flavoring for this bread pudding.
  • Sugar, vanilla, cinnamon and salt: Adds more flavor and sweetness.
  • Butter and brown sugar: Make the base for the amaretto caramel sauce.
  • Amaretto liqueur: Gives incredible flavor, but you can also use rum or brandy (and I’ve included alternatives for an alcohol-free recipe too).
  • Toasted sliced almonds: For texture and more flavor, and a visual clue for what you’re getting.

How to make almond bread pudding

  1. Make the custard mixture. Heat the milk, cream, sugar, salt and cinnamon until steaming, then slowly whisk into the eggs and add almond and vanilla extract.mixing custard and pouring it over bread cubes
  2. Add to bread. Scatter the cubed bread and almonds in a greased baking dish, then pour the custard over the bread, making sure ever piece gets moistened.  
  3. Chill at least 1 hour. Cover and rest in the refrigerator to let the bread soak up all of the custard. The more time you can give it, the better! bread pudding in baking dish before and after baking
  4. Bake. It needs 50-60 minutes in a 350°F oven, and it’s done when the custard is set and the top is golden brown.
  5. Make sauce. Combine butter, brown sugar, cream and salt in a saucepan and simmer for 3 minutes until thickened. Remove from heat and stir in amaretto liqueur.homemade caramel amaretto sauce in pan
  6. Serve. Let the bread pudding rest for about 15 minutes before serving, or you can let it cool and serve it at room temperature or even cold. Pour the sauce over individual servings, and enjoy!
pouring caramel sauce on a slice of bread pudding

Variations and serving suggestions

  • Classic vanilla: Skip the almonds and almond extract, and swap in vanilla extract for a more traditional flavor. Use rum or brandy instead of amaretto in the caramel sauce.
  • Add fun mix-ins: Like chocolate chips, pecans, walnuts, or dried fruits like cranberries and raisins. You can also add fresh fruits like cranberries, blueberries or apples.
  • Add a topping: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Finish with a drizzle of sauce. Try my classic caramel sauce, chocolate sauce or berry compote.

Tips for this recipe

  • You do not have to use stale bread or day-old bread. This recipe was originally created because it’s a great way to use up old bread, and dry, stale bread soaks up the custard better.
  • If you are using fresh bread, dry it out first. Do this by cubing it and leaving it out for several hours, or by warming it in a 250°F oven for 15 minutes. 
  • Prep it up to 24 hours in advance. I like to make it the night before or the morning of the day I plan to serve it. Just be sure it’s covered in the fridge.
  • Store leftovers in the fridge for several days. It’s delicious cold!
  • Reheat in the oven. Cover with foil and warm in a 300°F for about 30 minutes.

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bread pudding on a plate with raspberries and caramel sauce
5 from 1 review

Almond Bread Pudding

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 1 hour
Total Time: 2 hours 15 minutes
Classic bread pudding, but with a delicious twist! This almond bread pudding with amaretto caramel sauce is an incredibly rich, flavorful and comforting dessert.
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Ingredients
 

Almond Bread Pudding:

  • 1 loaf (500 grams) French bread, brioche or challah , cut into cubes (see Notes)
  • â…“ cup (30 grams) toasted sliced almonds , plus more for garnish
  • 2 cups (450 grams) heavy cream
  • 1 cup (227 grams) whole milk
  • ¾ cup (150 grams) granulated sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract

Amaretto Caramel Sauce:

  • ½ cup (113 grams) butter
  • 1 cup (210 grams) packed light or dark brown sugar
  • â…“ cup (75 grams) heavy cream
  • Pinch of salt
  • ¼ cup (50 grams) amaretto (almond-flavored liqueur) (see Notes)
  • ¼ teaspoon almond extract (optional)

Equipment

mixing bowl set of 3 stacked together
Mixing bowls
whisk
Whisk
9x13 pan
9×13-inch baking pan

Instructions
 

  • Grease a 9×13-inch baking dish with nonstick baking spray. Spread the bread cubes in the dish and sprinkle almonds over the top.
  • Mix cream, milk, sugar, cinnamon and salt in a saucepan over medium high heat. Scald the mixture (look for tiny bubbles to form on edge of the surface), but do not bring to a boil.
  • Whisk together the eggs in a large bowl. Slowly temper the milk mixture into the egg mixture by adding a little at a time while whisking continuously, until it is all combined. Add vanilla and almond extracts.
  • Pour custard over the pieces of bread, trying to moisten every piece of bread as you pour. Use the back of a spoon to press bread down into custard as needed. You don't want any dry bread, it should all be moistened.
  • Soak for at least 60 minutes, but a few hours (or even overnight) is better. Bake within 24 hours.
  • Bake at 350°F for 50-60 minutes uncovered, or until the center is set (the center only jiggles slightly) and top of the bread is lightly browned. (If the top browns too quickly, cover with foil.)
  • Let the bread pudding rest at least 15 minutes before serving, and you can enjoy it warm or cold. To reheat, warm for 30 minutes at 300°F. Store leftovers in the fridge.

To make the amaretto caramel sauce:

  • While the bread pudding bakes, make the amaretto sauce. Combine the butter and brown sugar in a small saucepan. Heat over medium heat, stirring until smooth. Add the cream and bring to a simmer, then cook for 3 minutes, stirring occasionally. Mixture will bubbly vigorously and thicken.
  • Remove from heat and stir in amaretto (and almond extract, if using). Allow to cool at least 10 minutes to thicken. Drizzle over slices of bread pudding as desired. Store any leftovers in the fridge and reheat as needed.

Notes

  • The best bread to use: Use bread that is sturdy enough to soak in the custard without turning to mush, plain white bread is not recommended. It doesn’t have be stale or old, but if you use fresh bread, dry it out first so it will soak up the custard better. Do this by cubing it and leaving it out for several hours/overnight, or by warming it in a 250°F oven for 15 minutes.
  • Substituting amaretto: Rum or brandy would be delicious alternatives. If you want an alcohol-free sauce, simply omit it and stir in 1 teaspoon of vanilla extract and the optional 1/2 teaspoon almond extract listed above.
Calories: 394kcal, Carbohydrates: 35g, Protein: 4g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 130mg, Sodium: 108mg, Potassium: 125mg, Fiber: 0.02g, Sugar: 34g, Vitamin A: 1029IU, Vitamin C: 0.3mg, Calcium: 82mg, Iron: 0.4mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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