Best 6 Grape Almond Bread Pudding Recipes

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Indulge in a delightful culinary journey with our Grape Almond Bread Pudding, a harmonious blend of classic comfort and modern flair. This delectable dessert tantalizes taste buds with its tender bread cubes, juicy grapes, crunchy almonds, and a creamy custard filling, all enveloped in a sweet and aromatic sauce. The Almond Bread Pudding is a symphony of textures and flavors, featuring a crispy crust, a soft and fluffy interior, and a burst of fruity sweetness from the grapes. The addition of almonds adds a nutty crunch and a touch of elegance, while the rich custard filling brings a velvety smoothness that perfectly complements the bread and fruit. With easy-to-follow instructions and step-by-step guidance, this recipe is perfect for bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you and your loved ones craving more.

In addition to the Grape Almond Bread Pudding, this article offers a delightful collection of bread pudding recipes that cater to diverse tastes and preferences. From the classic Bread Pudding with a simple yet comforting flavor profile to the decadent Chocolate Bread Pudding that satisfies any chocoholic's cravings, there's something for everyone. For those seeking a fruity twist, the Apple Bread Pudding and Blueberry Bread Pudding are bursting with fresh fruit flavors, while the Pumpkin Bread Pudding offers a warm and cozy fall-inspired treat. With so many delicious options to choose from, this article is your ultimate guide to creating unforgettable bread pudding experiences.

Here are our top 6 tried and tested recipes!

SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE



Sunny's Easy Breakfast Bread Pudding Almondine image

Provided by Sunny Anderson

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large egg
2 tablespoons cinnamon sugar
Pinch kosher salt
3/4 cup orange juice
3/4 cup unsweetened vanilla almond milk
3 to 4 cups 1- to 2-inch cubes day-old braided challah
Nonstick cooking spray, for the baking dish
6 plump strawberries, hulled and chopped
1/4 cup sliced almonds
1/4 cup (4 tablespoons) salted butter, cubed and slightly softened
1/4 cup brown sugar
2 tablespoons all-purpose flour
Maple syrup, optional

Steps:

  • Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
  • Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
  • Preheat oven to 350 degrees F.
  • Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.

CHOCOLATE ALMOND BREAD PUDDING



Chocolate Almond Bread Pudding image

A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.

Provided by raisedoncoffee

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 11

3 tablespoons butter, melted
12 slices day-old bread, cut into 1-inch cubes
½ cup dark chocolate chips, or to taste
¼ cup sliced almonds, or to taste
8 eggs, beaten
3 cups milk
1 ½ cups white sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons almond extract
1 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
  • Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
  • Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g

GRAPE ALMOND BREAD PUDDING



Grape Almond Bread Pudding image

Its funny how I got this recipe. The other day, I was thinking to myself that this year for Valentine's day, I will make something other than a chocolate cake for my family. But the question was - Make what? This evening, I got a huge gift box from Auntie Nez(Chef Inez Willenborg on Zaar) and this recipe was crumpled up in a newspaper in her box! Normally, I would have thrown out the crumpled paper and kept her gifts. But something made me open the paper and I was thrilled to find this dessert in there! It looks wonderful to me. I'm sure it tastes great too, especially with all the topping of vanilla ice cream and maple syrup! YUM YUM YUM! This can be served warm or at room temperature or chilled, as desired. You can top it off with vanilla ice cream or whipped cream or drizzle with maple syrup and enjoy! Served anyway you like it, this dessert is bound to win you over! I hope you enjoy this!!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups firm white bread, cut into 3/4 inch cubes (about 5 slices)
3 eggs, beaten
1/4 cup sugar
1 teaspoon ground nutmeg or 1 teaspoon ground cinnamon
1 cup milk
1 cup half-and-half
2 teaspoons vanilla essence
1 1/2 cups green seedless grapes
3 tablespoons sliced almonds
1 tablespoon melted butter

Steps:

  • Bake the bread cubes in a 350F oven for 10 minutes or until lightly toasted.
  • Beat eggs, one at a time, in a large bowl.
  • Add sugar and cream well.
  • Mix in nutmeg, milk, half and half and essence.
  • Add toasted bread cubes and grapes.
  • Mix well.
  • Spoon bread mixture into a lightly buttered 2 quart baking dish.
  • Sprinkle almonds and drizzle butter over the top.
  • Bake at 350F for 35 minutes or until the top is golden and a knife inserted in the center comes out clean.
  • Serve warm.
  • Note: 2 cups milk or 2 cups half and half may be substituted for 1 cup each.

Nutrition Facts : Calories 276.7, Fat 12.9, SaturatedFat 6.2, Cholesterol 131.5, Sodium 245, Carbohydrate 32.1, Fiber 1.3, Sugar 16.2, Protein 8.4

ALMOND BREAD PUDDING



Almond Bread Pudding image

I played with a recipe from my mom, and the result has been popular with all of our customers at the Washington House in Sellersville.-Deb Mathie, Sellersville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 12

6 croissants
8 eggs
3 cups milk
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup almond paste, cut into small cubes
1/2 cup chopped almonds
STRAWBERRY CARAMEL SAUCE:
2 cups sugar
2 cups heavy whipping cream
1/2 cup frozen sweetened sliced strawberries, thawed

Steps:

  • Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.

Nutrition Facts : Calories 531 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 240mg sodium, Carbohydrate 72g carbohydrate (59g sugars, Fiber 1g fiber), Protein 9g protein.

BREAD PUDDING II



Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

ALMOND BREAD PUDDING



Almond Bread Pudding image

Make and share this Almond Bread Pudding recipe from Food.com.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

5 tablespoons raisins
3 tablespoons dark rum
12 ounces firm white bread, thinly sliced (enough to line bottom and sides of an 8 or 9 inch loaf pan)
4 tablespoons unsalted butter, softened
1 cup whole milk
4 large eggs
7 tablespoons sugar
3/4 cup unblanched almonds

Steps:

  • Place raisins in a small bowl with the rum and allow to soak.
  • Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
  • Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
  • Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
  • While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
  • With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
  • Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
  • Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
  • If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
  • Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
  • Preheat the oven to 325.
  • Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
  • Let stand for about 15 minutes so that the bread becomes well soaked.
  • Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
  • Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
  • Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
  • Serve either chilled or at room temperature.
  • Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
  • This can be made up to 5 days ahead and stored in the refrigerator.

Nutrition Facts : Calories 370.4, Fat 17.5, SaturatedFat 5.8, Cholesterol 124.1, Sodium 384.4, Carbohydrate 41.7, Fiber 2.8, Sugar 19, Protein 10.5

Tips:

  • Use a variety of grapes. This will give your bread pudding a more complex flavor.
  • Toast the almonds before adding them to the bread pudding. This will bring out their flavor and make them more crunchy.
  • Use a good quality bread. This will make a big difference in the final product.
  • Don't overmix the batter. Overmixing will make the bread pudding tough.
  • Bake the bread pudding until it is set in the center. A toothpick inserted into the center should come out clean.
  • Serve the bread pudding warm or at room temperature. It can also be chilled and served cold.

Conclusion:

Grape almond bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread and grapes, and it can be customized to your liking. Whether you serve it warm, at room temperature, or chilled, this bread pudding is sure to be a hit with your family and friends.

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