Sunday, November 1, 2009

SMS Sweet Almond Bread Pudding with Raspberry Sauce

Finally - my turn to host Sweet Melissa Sundays! I love bread pudding and love trying new recipes for this classic southern dessert. Melissa's recipe for Sweet Almond Bread Pudding with Raspberry Sauce was the first recipe I was drawn to from her book and I was thrilled that I had the opportunity to select it to make this week.

Over the years I have made some delicious bread puddings including chocolate, cinnamon roll, pumpkin, and even my own concoction of cranberry, orange and white chocolate version but this is one of the best recipes I have found. The pudding is light and not dense and soggy as bread pudding often is. It also holds its shape beautifully, making for a cleaner presentation.

For me, bread pudding isn't complete without a sauce and I have always had, and made, a rich sauce with a cream base flavored with vanilla and/or alcohol (bourbon is popular here in Kentucky). So, I wasn't sure about raspberry sauce and had intended to try it and then make my usual sauce. There wasn't any need to make my usual as the raspberry sauce is fantastic and the tang of the raspberries cuts through some of the richness of the pudding. This new twist on bread pudding also makes it somehow lighter and an option for a summer dessert.

As for the recipe, I didn't make any changes. My bakery didn't have brioche so I used challah. The challah was rich and buttery on its own and absorbed the custard beautifully.

Thanks to all of the SMS bakers for baking with me this week! You can check them out here!

Sweet Almond Bread Pudding with Raspberry Sauce
The Sweet Melissa Baking Book by Melissa Murphy

1 stale brioche (about 1 pound), cut into 1-inch pieces
1 quart heavy cream
3/4 cup sugar
6 large egg yolks
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons sugar
1/4 cup sliced blanched almonds
1 recipe Raspberry Sauce

Postion a rack in the center of your oven. Preheat the oven to 325 degrees F. Lightly butter a 2-quart baking dish.

1. Cut the brioche into 1-inch pieces. Lay them on a cookie shet in an even layer and lightly toast them in the oven to dry, about 10 minutes.

2. In a medium saucepan over medium heat, combine the heavy cream with about half of the sugar, and heat to scalding, or until the cream is steaming and tiny bubbles have formed along the edges. Do not boil.

3. In a large bowl, whisk together the egg yolks and the rest of the sugar until smooth.

4. Temper the cream mixture into the egg yolks, pouring it little by little and whisking all the while. Stir in the vanilla and almond extract. Set aside and keep warm.

5. Place the toasted brioche in the prepared pan. Strain the custard over the bread and press down lightly with your hands so that all the bread is soaking. Let soak for 20 minutes.

6. Sprinkle the top of the bread pudding with the sugar and the almonds.

7. Place the baking dish inside a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 1 hour and 15 minutes, or until set. It will poof slightly when ready. Remove to a wire rack to cool to warm before serving.

Serve warm from the baking dish with the cold raspberry sauce. The bread pudding keeps tightly wrapped in plastic wrap int he refrigerator for up to 3 days. Warm before serving.

Raspberry Sauce

Two 12-ounce packages frozen unsweetened raspberries, thawed, or 2/12 dry pints fresh
3/4 cup plus 2 tablespoons sugar
1 tablespoon fresh lemon juice

1. In a medium saucepan over medium heat, stir together the raspberries, sugar and lemon juice until it come sto a simmer. Simmer for 2 minutes. Remove from the heat and let cool briefly.

2. In a food processor fitted with the metal blade or a blender, pulse the raspberry mixture until smooth. Strain the mixture into a resealable container and refrigerate for 2 hours.

Raspberry sauce will keep refrigerated in an airtight container for up to 5 days, or frozen for up to 1 month. Shake well before serving.
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  1. Hi Candy, I'm so sorry for not baking with you this week - it looks amazing!! It's definitely going to be on my to do list once I get my camera back though. So glad that it was yummy! I don't know how a recipe with brioche, cream and egg yolks can be bad... x

  2. Nice choice for this week's recipe Candace! I had never made (or even tasted) bread pudding before, and I'm glad I made it this week. It was quick, easy, and delish!!! Yours came out looking great! My bakery didn't have brioche either - OR challah! SO sad! I had to sub in a completely wrong loaf. :) But it still came out good. :) Thanks again for hosting!

  3. Thanks for a fun pick this week, I'm making mine right now. I wasn't a big fan of bread pudding until this past year when I made my own for the first time and loved it. Your description of this one is making my mouth water, and your other bread pudding creations sound delicious -- I'm especially loving the cinnamon roll one, sounds delicious :)

  4. Im sorry I could not bake with you this week. I have been so busy with life, you know how that can get sometimes!
    Your bread pudding looks great and the raspberry sauce looks really tasty!

  5. Thanks for choosing this one. I loved it, though I made a few changes based on what I had on hand. Yours looks great! I had to wipe my mouth reading about all the other bread puddings you have made. This is my first time making bread pudding, though I love the stuff!

  6. Hi Candace,
    your bread pudding looks sooooo good! I regret not making the raspberry sauce, but it taste good without it. I may follow your lead and make a hazelnut cream sauce to top mine. This is the perfect dessert recipe to enjoy during the cooler months and holidays. So easy to put together. I really enjoyed it, thanks!


  7. I'm sorry I missed this one but I will make it one day.

    Yours looks simply amazing!

  8. Your bread pudding turned out great. Love the bright pink color of the raspberry sauce. I have to admit I'm not a big fan of bread pudding which is why I decided to skip this week, but your picture looks so inviting that I might have to give it a try at a later time :o)

  9. Thanks so much for picking such a delicious recipe! I LOVE bread pudding and this one did not disappoint. I love all the variations you have made- I'll have to use them as inspiration in the future.

  10. Your bread pudding looks fantastic! I'm really happy you picked this recipe; I'd been wanting to make it for a while and it's delicious! I'm glad you enjoyed it too. The pumpkin variation sounds very tempting to try this time of year.

  11. Thanks for hosting this week! I'm glad you chose this because it got me to do things that I'm not used to.

  12. your pudding looks phenomenal!! i didn't get to bake along, but i AM planning to make it!! it just sounds too good!

  13. Thanks for hosting this week! Your brioche looks great!


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