Layered Almond-Cream Cheese Bread Pudding with Amaretto Cream Sauce

Recipe from

Southern Living


Vegetable cooking spray
1 (16-ounce) loaf white bread, sliced and divided
1 (8-ounce) package cream cheese, softened
9 large eggs, divided
1/4 cup sugar
3 teaspoons vanilla extract, divided
1 1/4 cups almond filling
1 cup butter, melted and divided
2 1/2 cups half-and-half
Dash of salt
2 tablespoons almond filling
2 tablespoons sugar
1 egg yolk
1/4 cup slivered almonds


Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan.

Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.

Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.

Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.

Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.

Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.

Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.

Note: For testing purposes only, we used Solo Almond Filling.

Jeremy Bazata, Panama City, Florida,

Southern Living

January 2004
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