Alright, so I found myself with some bread that was, let’s say, past its prime for sandwiches. You know how it gets – a bit stiff, a bit sad. Couldn’t just chuck it, that’s not how I roll. Then it hit me: almond bread pudding. I had a bag of those flaked almonds staring at me from the pantry shelf every time I opened it, almost daring me to use them.
Getting Started
So, first things first, I grabbed that loaf. It wasn’t fancy bread, just your everyday white loaf, a couple of days old. Perfect. I started by tearing it up into rough chunks. Some folks like neat cubes; I just go for it. More rustic, I tell myself. Dumped all those bread bits into a baking dish. Didn’t even bother to grease it much, living on the edge, eh?
Next up, the custard. This is where the magic, or at least the sogginess, happens. I cracked about four eggs into a bowl. Gave ’em a quick whisk. Then, sugar. I didn’t measure, just poured some in until it looked about right. Maybe half a cup? I don’t like things overly sweet, especially if the bread itself has some sweetness, which this one didn’t much, but still.
Then I poured in some milk, probably a couple of cups, and a good slug of vanilla extract. The real stuff, always. And because it was almond bread pudding, a tiny splash of almond extract too. Just a little, mind you, that stuff can take over if you’re not careful. Whisked it all up until it was reasonably smooth.
Putting It All Together
Right, so then I poured this eggy, milky concoction all over the bread in the dish. I used a fork to gently press the bread down, making sure every piece got a good soaking. You want it all saturated. This is crucial. Nobody wants dry patches. I let that sit on the counter for a good, oh, twenty minutes, maybe half an hour. Let the bread really drink it all up.
While that was happening, I remembered the almonds! Nearly forgot the star. I grabbed that bag of flaked almonds and sprinkled a very generous amount all over the top. I like a good crunchy topping. Some people mix them in, but I prefer them mostly on top so they get all toasty and golden.
Baking and the Moment of Truth
Into the oven it went. I’d preheated it to something like 180°C (that’s about 350°F, I think?). I never quite trust my oven dial, so I just go by feel and experience. I set a timer for 30 minutes just to remind me to check, but I knew it would take longer.
After about 45 minutes, it was looking pretty good. Puffed up, golden brown on top, and the almonds were beautifully toasted. I gave the dish a little jiggle; it was mostly set, just a tiny wobble in the very center, which is fine. It continues to cook a bit as it cools.
I pulled it out and let it sit on the counter for a bit. The smell was fantastic, that warm, vanilla, almondy, baked-good smell. You gotta let it cool down a touch, otherwise, you’ll just scald your tongue, and what’s the point of that?
Served it up warm. It was pretty darn good, if I do say so myself. Soft and custardy inside, with those lovely crunchy, toasty almonds on top. It wasn’t too sweet, just right. A proper comforting dessert. Definitely a good way to use up old bread and those almonds that had been waiting patiently.
Sometimes the simplest things are the best, aren’t they?
