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Ingredients
- 1 x brioche or possibly egg bread loaf - (16 ounce) crusts trimmed and reserved, bread cut into 1/2" cubes
- 8 lrg Large eggs
- 2 c. whipping cream
- 2 c. whole lowfat milk
- 2 c. sugar
- 1/4 c. Frangelico, hazelnut liqueur (or possibly amaretto)
- 1 Tbsp. vanilla extract
- 1/2 tsp almond extract
Directions
- Place bread cubes in 13- by 9- by 2-inch baking pan. Whisk Large eggs, whipping cream, lowfat milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 min, occasionally pressing bread into custard mix. (Can be prepared 2 hrs ahead. Cover and chill.)
- Preheat oven to 350 degrees. Arrange reserved bread crusts on baking sheet and bake till dry, about 10 min. Cold. Maintain oven temperature. Transfer crusts to food processor and grind till fine crumbs form. Sprinkle 1 c. crust crumbs over top of pudding. Bake till pudding is set in center, about 40 min. Cold slightly. Serve hot.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 424 | |
| Calories from Fat 162 | 38% |
| Total Fat 18.28g | 23% |
| Saturated Fat 9.66g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 130mg | 5% |
| Potassium 185mg | 5% |
| Total Carbs 56.59g | 15% |
| Dietary Fiber 0.1g | 0% |
| Sugars 53.9g | 36% |
| Protein 9.25g | 15% |
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