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Yield
Makes 12 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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

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