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Steamed Bread Pudding

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  Bread slice 4 , crusts removed
  Whipping cream 1⁄2 Cup (8 tbs)
  Butter 1⁄3 Cup (5.33 tbs), softened
  Eggs 2
  Egg yolks 2
  Sifted confectioners' sugar 3⁄4 Cup (12 tbs)
  Ground toasted almonds 1⁄4 Cup (4 tbs)
  Chocolate chips 1⁄3 Cup (5.33 tbs), melted
  Almond extract 1⁄8 Teaspoon

Break bread into small pieces; place in bowl.
Pour cream over bread; mix with wooden spoon until cream is absorbed.
Place butter in small mixer bowl; cream with electric mixer about 5 minutes or until light and creamy.
Add bread mixture; beat until light and fluffy.
Combine eggs and egg yolks; beat lightly with fork.
Add eggs and sugar alternately to bread mixture, small amount at a time; beat well after each addition.
Add almonds, chocolate, and almond extract; beat until well blended.
Turn into heavily buttered 1 to 1 1/2 quart pudding mold.
Cover with buttered waxed paper and heavy-duty foil; tie securely with string.
Trim off excess paper and foil.
Place on rack in steamer; pour boiling water just to bottom of rack.
Cover with lid; steam 2 hours.
Remove from steamer; let rest 2 minutes.
Unmold onto serving dish; dust with additional confectioners' sugar.

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Steamed Bread Pudding Recipe