Bread pudding is a classic way to use up leftover bread, but it's also worth making even if you pick up a loaf just for this purpose (it's that good). This version relies on chopped almonds for a bit of texture, plus eggs and butter for richness. To give the pudding a festive shape, you can cook it in a special pudding mold. Here it's steamed in a pressure cooker in much less time than it would take otherwise. Serve chilled, garnished with more almonds.


  • 150 grams bread (cubed.)
  • 500 milliliters milk
  • 150 grams almonds (coarsely chopped.)
  • 4 eggs
  • 200 grams sugar
  • 50 grams butter
  • caramel sauce (ready to use)


  1. In a saucepan, heat bread pieces, almonds and milk.
  2. Bring to a boil over low heat until bread falls apart.
  3. In a separate bowl, beat eggs with sugar until creamy.
  4. Set aside.
  5. Remove milk mixture from heat, add butter and whisk until butter melts.
  6. Let cool slightly and slowly add to egg mixture, whisking constantly.
  7. Coat a gelatin or pudding mold with caramel sauce, slightly turning the mold to coat all sides.
  8. Transfer mixture to prepared mold. Place mold inside a pressure cooker halfway filled with water.
  9. Close pressure cooker tightly.
  10. Cook over high heat and bring to a boil.
  11. Immediately reduce heat to low and remove after 10-15 minutes.
  12. Let cool pressure cooker cool completely before opening. Remove pudding from mold and let cool to room temperature.
  13. Cover and refrigerate.
  14. When ready to serve, garnish with toasted, thinly sliced almonds.
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