DASH. OF. THIS. AND. THAT

 

CHERRY ALMOND BREAD PUDDING

 

Not a bread pudding fan? This recipe just might change your mind. Bits of almond and tart cherries blanketed with croissants, cream custard and caramel. This is adapted from a restaurant recipe and is oh so memorable.

 

Ingredients:

 

4 very large croissants ( or 8 small) torn into approximately 1/2 inch pieces

4 eggs (3 whole, 1 egg yolk)

1 can sweetened condensed milk

1 1/4 cups whole milk

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 ounces almond paste cut into very small cubes

1/2 can cherry pie filling (about 10 ounces)

Salted Caramel Sauce (see recipe)

 

 

                                                                                          Preheat oven to 375º

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1.  Grease a small oval or glass baking dish generously with butter, and fill with croissants.

2.  Mix eggs, sweetened condensed milk, whole milk,and extracts until smooth. Pour over croissants        and dot with almond paste. Let the dish stand for 5 minutes.

3.  Bake at 375º for 30 minutes, then reduce heat to 350º top with cherry pie filling and bake an               additional 10 minutes.

4.  Remove from heat cool slightly.

      Serve with warm Salted Caramel Sauce.