Name: Date and Almond Butter-Swirled Bread Pudding
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 3/4 cup (180 ml) pitted and chopped Medjool dates; 1/2 cup (125 ml) 35% heavy cream; 1/4 cup (60 ml) almond butter; 4 eggs; 2 1/2 cups (625 ml) milk; 1/2 cup (125 ml) 35 % heavy cream; 2 tbsp (30 ml) sugar; 1/2 tsp (2.5 ml) ground cinnamon; 8 cups (2 litres) raisin bread cut into cubes (about one 1 lb loaf /454 g); 1/4 cup (60 ml) sliced almonds, toasted

Preparation

Date and Almond Butter
- In a bowl filled with warm water, soak the dates for 5 minutes. Drain well.
- In a small food processor, purée the dates, cream and almond butter until smooth. Set aside.
Bread Pudding
- Butter a 11 x 8-inch (27 x 20 cm) rectangular baking pan.
- In a bowl, whisk together the eggs, milk, cream, sugar and cinnamon. Add the bread and mix thoroughly so that the bread soaks in the milk. Add the almonds. Spoon the bread mixture into the prepared pan.
- Spread the date and almond butter mixture lengthwise over the bread pudding into 3 lines. With a spoon, return every other cube of bread, so as to create a checkerboard pattern. Cover with plastic wrap. Refrigerate and let soak for 4 hours or overnight.
- With the rack in the middle position, preheat the oven to 350 °F (180 °C).
- Bake for about 45 minutes or until the pudding is golden brown and firm in the centre. Let cool. Cover and freeze at this stage, if desired, or serve with Almond Cream Sauce.

Date and Almond Butter-Swirled Bread Pudding

Categories

Ingredients

Date and Almond Butter

Bread Pudding

Preparation

Date and Almond Butter

Bread Pudding

Personal Note