Sunday, November 1, 2009
SMS: Sweet Almond Bread Pudding with Raspberry Sauce
This week’s Sweet Melissa Sunday treat is Sweet Almond Bread Pudding with Raspberry Sauce. If the name of the dessert contains both raspberry and almond, it’s pretty much guaranteed that I’ll enjoy it. In fact, this recipe was on my short list when I first got the book and started baking with the group. However, when it was my turn to choose a recipe, I was anxious to try making jam, and besides, it was July and bread pudding was not very appealing. The recipe recommended stale brioche for the bread, but I decided to buy French bread since I knew we’d enjoy eating the part of the loaf not used for pudding (I scaled the recipe down to one quarter).
This recipe was quick to put together, and I thought the custard baked up beautifully. I wish I could remember the exact baking time for the three little ramekins I made, but I had a bit of an oven mishap (meaning I accidentally turned it off rather than a burner on my stove when I put the pudding in), so it’s hard to say. It was pretty late by the time I got around to making the raspberry sauce, so I skipped processing and straining it; luckily neither of us minded the sauce being a little seedy and chunky. I thought the contrast of sweet cream, crunchy almonds, and tart raspberries was perfect, a stellar bread pudding recipe.
This bread pudding received a solid 8 for Deliciousness and a 2 for Effort, giving it an EDR of 4. Many thanks to Candace of Candy Girl for selecting this recipe at just the right time of year – really, it’s excellent Autumn comfort food. You can find the recipe here on Candace’s site and see what the rest of the bakers thought by visiting the SMS blogroll.