This post is sponsored by Better Homes and Gardens. Today’s recipe was inspired by a feature in the September issue and I know you are going to love it like I do.
Sometimes I find myself deeply entrenched in a food rut. Even though I am a food blogger, and it is my job (somebody pinch me!) to cook, bake and share recipes, I still find myself in need of inspiration. Maybe you feel the same way? Sometimes I look to other food bloggers for inspiration, sometimes I ask friends and family about recipes they are enjoying, and sometimes I flip through a magazine in the checkout line of grocery to see the latest seasonal trends in food.
The inspiration for this super decadent Chocolate Almond Bread Pudding came from the September Issue of Better Homes and Gardens (DEAL ALERT: you can get a 1-year subscription is $4.99 with coupon code littlekitchen). We took a little family road trip up north just before the boys went back to school, and I had tucked the magazine in my car bag to flip through on the way up. Right away I knew I wanted to make this version of a bread pudding recipe that was featured. I finally got around to it and I’m so glad I did. It’s warm and cozy with all kinds of flavor and textures, and I think you will enjoy every bite like I did! What I loved about this recipe is that the top crust stayed crunchy, while the bottom was soft and creamy. The almonds add a nice crunch as well. A scoop of vanilla ice cream would surely be a welcomed addition to this dessert as well!
Start out with a good quality of semisweet chocolate, chopped into 1/4 inch squares.
Butter the bread and arrange it in the pan, tucking those chocolate chunks all around.
Pour the creamy custard mixture over the top of the bread, and let it set for a while to soak it all in.
Add sliced almonds at the end of the baking time, and let it sit for a while to cool before serving.
You can see that the bread is moist and creamy, but stays intact and does not turn to mush. Those big pieces of chopped chocolate get all melty and gooey in the best way! Check out the recipe below for more instructions, and also be sure to sign up for a 1-year subscription to Better Homes and Garden so you can be inspired by all the recipes, tips, and ideas!
- 2 eggs
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 12 1-inch slices of firm white crusty bread (about 8 ounces)
- 1/4 cup salted butter, room temperature plus more for greasing the pan
- 2 ounces semisweet chocolate, chopped (1/2 cup)
- 1/4 cup sliced almonds
- Butter an 8 inch cast iron skillet, and set aside.
- In a large bowl, whisk the eggs, cream, milk, sugar and extracts together.
- Butter one side of each slice of bread and arrange them in the pan, overlapping the slices.
- Sprinkle the chocolate over the bread, being sure to tuck some of the pieces in between the slices of bread.
- Pour the cream mixture over the top of the bread. Cover with a piece of plastic wrap, and set a heavy pan on top to push the bread down into the cream. Allow the bread to soak up the cream for 30 minutes.
- Preheat the oven to 375 degrees.
- Bake the bread pudding for 30 minutes, sprinkling the sliced almonds on top for the last 10 minutes. Cover with a piece of tin foil if the top begins to brown. Remove from the oven.
- Allow the bread pudding to cool. There will be a thin layer of butter on top of the pudding, and this will soak in as it cools.
- Serve warm.
Lovely Little Kitchen has partnered with Better Homes and Gardens to promote special pricing for LLK readers for 1 year subscriptions to Better Homes and Gardens Magazine. This post is sponsored by Better Homes and Gardens.