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Cinnamon Almond Bread Pudding for Two
Cinnamon Almond Bread Pudding for Two is a delicious small-batch dessert that comes together quickly and easily. Such wonderful flavor!
Ingredients
- 2 cups cubed croissants, about 1 large croissant
- 1/4 cup chopped almonds
- 1 teaspoon almond paste, crumbled
- 6 tablespoons (90 ml) milk
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 large egg
- 1/2 to 1 teaspoon ground cinnamon*
- 1/2 teaspoon almond extract
- pinch salt
- sliced almonds, optional for garnish
- cinnamon-sugar, optional for garnish
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Instructions
- Lightly grease two 8-ounce ramekins. Set aside.
- Stir together the cubed croissants, almonds, and almond paste in a medium bowl.
- In a separate bowl, whisk together the milk, brown sugar, egg, cinnamon, almond extract, and salt.
- Pour the milk mixture over the bread mixture, and stir until all the bread has been coated.
- Divide the mixture between the prepared ramekins. Cover and refrigerate for an hour or up to overnight.
- Place the chilled bread puddings on a lined, rimmed baking sheet. If using, sprinkle the top of each with more almonds and a heavy pinch of cinnamon-sugar.
- Preheat the oven to 350°F (175°C).
- Bake 30-35 minutes, or until the tops are browned and a thin knife inserted into the center comes out clean. Cool briefly and serve warm with any desired toppings.
Notes
- *You may want to adjust the cinnamon to your tastes and depending on whether you're using cinnamon-sugar on top.
- Store in the airtight container in the refrigerator up to 5 days.
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