Loaded Bread Pudding
This takes bread pudding to a whole new level. Filled with apple chunks and chocolate chips, then topped with crispy almonds and a cracker/cookie crust, this dessert is pretty enough for company.
Servings Prep Time
8 10minutes
Cook Time
60minutes
Servings Prep Time
8 10minutes
Cook Time
60minutes
Ingredients
Base
Topping
Instructions
  1. Preheat the oven to 350 degrees F. Butter a rectangular baking dish roughly 6 or 7″ x 10″ x 2″.
  2. Mix the bread cubes, chocolate chips or chunks and apple chunks in a large bowl. Set aside.
  3. In a separate bowl, mix the eggs, milk, Amaretto, almond extract, 1/2 teaspoon cinnamon and nutmeg.
  4. In a third bowl, mix the topping ingredients and set aside.
  5. Pour the solids (bread cubes etc) into the buttered dish. Pour the liquid ingredients on top as evenly as possible. Move the cubes around slightly with a fork to make sure the liquid gets in the crevices. Let the mixture sit on the counter (or in the refrigerator) for at least 30 minutes.
  6. Add the topping and bake for 1 hour or until a knife inserted in the bread pudding comes out clean.
Recipe Notes

The preparation time does not include the 30+ minutes for resting the bread pudding before adding the topping and baking it.
To make the bread pudding non-alcoholic, substitute apple juice or cider for the Amaretto.