There are many different kinds of bread pudding, and it is one of the easiest breakfasts to experiment with, but I found that the combination of nutmeg, cinnamon, vanilla, and almond butter was irresistible. Feel free to substitute the almond butter with any other type of nut butter! Just remember, bread pudding is very heavy, so save it for a treat on special days, or for large amounts of guests.
When flavoring the custard of the bread pudding and making the streusel, measuring isn't very necessary. These are mostly approximate measurements. I usually just add whatever my tastebuds tell me to.
Almond Butter Bread Pudding
Ingredients:
- 1 loaf of challah bread
- 4 eggs
- 2 cups of half and half
- 1 cup of regular milk
- 2 tablespoons of cinnamon
- 1 tablespoon of vanilla
- 1 teaspoon of nutmeg
- 1/2 - 3/4 cup of sugar
- 1 jar almond butter
- a handful of almonds, pecans, or walnuts
- a few (4) tbsp brown sugar
- 2ish tablespoons of butter
- rolled oats (optional)
To Prepare the Bread Pudding (remember, do this the night before!)
Grease your pan and set it aside
1. Cut a few thin slices of challah bread and tear them into scraps to make a thin layer on the bottom of the pan
2. Cut thick slices of challah bread and spread almond butter generously on one side of each slice. Then, place the slices in the pan with the almond butter side facing down for the second layer
3. Cut the rest of the challah bread into thick cubes and spread it over the second bread layer (for a total 3 layers).
To Prepare the Custard
1. Crack the eggs into a mixing bowl and whisk them. Add the half and half and milk to the egg mixture.
2. Add the vanilla, sugar, cinnamon and nutmeg and mix into the custard.
3. Pour the custard evenly over the bread in the pan and press down with a fork to help the bread soak.
4. Cover the pan and place it in the fridge overnight.
The Next Morning
1. Preheat the oven to 350 degrees.
2. Make the streusel by melting the butter and mixing in plenty of brown sugar.
3. Chop nuts very finely and mix them with the butter and brown sugar until the mixture becomes coarse and crumbly. If the mixture is too buttery, you can also add some rolled oats to help create a nutty texture.
4. Sprinkle the mixture over the bread pudding, and then add some more brown sugar and a little bit of cinnamon over the top.
5. Bake the bread pudding for 25-30 minutes until the top is golden brown
6. Serve the bread pudding hot with a dusting of powdered sugar and plenty of fresh fruit!
Suggestion: A few variations of this bread pudding include omitting the almond butter and only using cubes of challah bread. You can also put pumpkin pie spice in the custard, or use orange zest and a little cinnamon. For a more adult version, you can mix rum, Kahlua, Grand Marnier, and various other liquors into the custard. You can also replace half and half with either heavy cream or regular milk. To change it up, you can also use some crusty French bread or even croissants. Just have fun!