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