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Blueberry-Almond Bread Pudding

From: Diamond Nuts

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  • 1 cup Diamond Sliced Almonds
  • ½ cup unsalted butter, at room temperature
  • 8 ounces 1- or 2-day-old challah, brioche, or other
  • rich egg bread,
  • cut into ¾-inch cubes (about 6 cups)
  • 4 cups half-and-half
  • 1 cup sugar
  • 6 egg yolks
  • 2 eggs
  • 1 tablespoon vanilla extract
  • teaspoon almond extract
  • ¼ teaspoon salt
  • teaspoon ground cinnamon
  • 2 cups fresh or unsweetened frozen blueberries


Preheat oven to 350. Spread almonds on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool. Reduce oven temperature to 325.

With 1 tablespoon of the butter, generously coat a 9- by 13-inch (or other shallow 2 ½-quart) baking dish; set aside. In a large frying pan, melt remaining 7 tablespoons butter over medium heat. Add bread cubes, stirring and tossing to coat well. Cook, stirring occasionally, just until golden, about 5 minutes. Let cool.

In a large bowl, combine half-and-half, sugar, egg yolks, eggs, vanilla, almond extract, salt, and cinnamon.

Spread bread cubes in baking dish. Sprinkle with ½ cup almonds and the blueberries. Slowly pour in egg mixture. With a spatula, gently press down bread cubes to coat well with custard. Let stand 5 minutes. Scatter the remaining ½ cup almonds over top.

Set the baking dish inside a large roasting pan. Pour enough boiling water into roasting pan to reach halfway up the sides of the baking dish. Bake until custard no longer jiggles when dish is gently shaken, 40 to 45 minutes. Carefully lift pudding from water bath and cool at least 20 minutes on a wire rack. Serve slightly warm, at room temperature, or chilled.

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