Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Jeremy Bazata, Panama City, Florida
Recipe by Southern Living January 2004

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Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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