Almond Bread Pudding Recipe: Easy, Creamy, Delicious at Home

If you’re in the mood for something cozy, fragrant, and just the right amount of indulgent, Almond Bread Pudding is exactly the dessert to make. It’s the kind of bake that fills your kitchen with the scent of toasted almonds and warm vanilla, and rewards you with a tender, custardy center and a golden, lightly crisp top. This version leans into almond flavor from multiple angles—almond extract, sliced almonds, and a touch of optional Amaretto—so every bite tastes like comfort with a touch of elegance. Expect an easy, repeatable recipe that you can dress up for a dinner party or serve simply for a weekend treat. If you love desserts that feel homemade and heartfelt, this one will quickly become a favorite.

Why This Almond Bread Pudding Will Win You Over

Almond Bread Pudding is special because it balances texture and flavor beautifully. The interior is creamy and custard-like, while the top develops a gentle crunch from turbinado sugar and toasted sliced almonds. The almond notes are layered, not overpowering, and the warm vanilla and spice keep everything cozy. It’s a straightforward recipe that welcomes small twists—swap the fruit, adjust the spice, or add a splash of Amaretto. And because it starts with day-old bread, it’s an excellent way to turn simple ingredients into something deeply satisfying. You’ll love how reliably it bakes up and how elegant it feels with very little fuss.

What You’ll Need: Almond Bread Pudding Ingredients

• Day-old brioche or challah, about 12 cups cubed (roughly 1 large loaf) – Soft, enriched bread absorbs the custard and bakes into a plush, tender base.
• Unsalted butter, 4 tablespoons, melted – Adds richness; helps the top crisp and the bread brown.
• Whole milk, 2 cups – Provides body to the custard without making it too heavy.
• Heavy cream, 1 cup – Brings luxurious texture and a silky finish.
• Unsweetened almond milk, 1 cup (optional; or use more whole milk) – Lends extra almond character and lightens the custard slightly.
• Large eggs, 5 – The backbone of the custard; they set the pudding as it bakes.
• Granulated sugar, 3/4 cup – Sweetens the custard evenly.
• Light brown sugar, 1/4 cup – Adds a hint of caramel depth and moisture.
• Almond extract, 1 1/2 teaspoons – The signature aroma; a little goes a long way.
• Vanilla extract, 2 teaspoons – Rounds out flavor and supports the almond notes.
• Amaretto liqueur, 2 tablespoons (optional) – Enhances almond complexity and subtle warmth.
• Fine sea salt, 1/2 teaspoon – Balances sweetness and sharpens flavors.
• Ground cinnamon, 1/2 teaspoon (optional) – Adds gentle warmth without overshadowing the almond.
• Ground cardamom, 1/4 teaspoon (optional) – Brings a floral, bakery-style aroma.
• Sliced almonds, 3/4 cup, divided – Fold some in for texture; reserve the rest for a crunchy topping.
• Dried cherries or golden raisins, 2/3 cup (optional) – Little bursts of tart-sweet flavor throughout.
• Finely grated orange zest, 1 teaspoon – A bright citrus lift that complements almond beautifully.
• Turbinado sugar, 2 tablespoons – Sprinkled on top for sparkle and crunch.

Optional Almond-Vanilla Sauce (for drizzling when serving):

• Whole milk, 1 cup – The base of the sauce.
• Heavy cream, 1/2 cup – Adds richness and body.
• Granulated sugar, 1/3 cup – Sweetness for the sauce.
• Cornstarch, 1 tablespoon – Lightly thickens to a pourable consistency.
• Unsalted butter, 1 tablespoon – Gloss and flavor.
• Almond extract, 1/2 teaspoon – Echoes the pudding’s central note.
• Vanilla extract or paste, 1 teaspoon – Warm complexity to finish the sauce.

How to Make It: A Step-by-Step Almond Bread Pudding Walkthrough

1. Preheat and prep. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little butter. Spread the sliced almonds on a sheet pan and toast for 5–7 minutes, until lightly golden and fragrant. Set aside to cool. Toasting enhances almond flavor and crunch.
2. Cube the bread. Cut the brioche or challah into 1-inch cubes. If the bread is very fresh, spread the cubes on a sheet pan and bake for 8–10 minutes to dry slightly. Dry bread absorbs custard more evenly.
3. Soften the fruit (optional). If using dried cherries or raisins, place them in a small bowl with the Amaretto (or 2 tablespoons hot water). Let them soak while you prepare the custard to plump up.
4. Combine the dairy. In a medium saucepan over low heat, warm the whole milk, heavy cream, and almond milk with the granulated sugar and brown sugar, stirring just until the sugars dissolve and the mixture is warm to the touch. Do not boil. Remove from heat.
5. Whisk the custard base. In a large bowl, whisk the eggs, almond extract, vanilla, salt, cinnamon, cardamom, and orange zest. Slowly pour the warm dairy into the eggs while whisking constantly to avoid scrambling. You’re aiming for a smooth, cohesive custard.
6. Butter and soak. Toss the bread cubes with 2 tablespoons of the melted butter in a large mixing bowl. Pour the custard over the bread. Drain the fruit (if using) and fold it in along with about half of the toasted sliced almonds. Press the bread gently to ensure every cube gets moist. Let stand 20–30 minutes to soak thoroughly.
7. Assemble in the pan. Transfer the soaked mixture to the prepared baking dish and spread it evenly. Drizzle the remaining 2 tablespoons melted butter on top. Sprinkle with the remaining toasted sliced almonds and the turbinado sugar for a crunchy finish.
8. Bake. Place the dish on the center rack and bake for 40–45 minutes, until the edges are set and the center is just slightly wobbly when you jiggle the pan. If you use an instant-read thermometer, aim for about 190–195°F (88–90°C) in the center. If the top browns too quickly, tent loosely with foil.
9. Rest before serving. Let the pudding cool for 15–20 minutes. This brief rest helps the custard finish setting so slices hold together without being dry.
10. Make the optional sauce. In a small saucepan, whisk the milk, cream, sugar, and cornstarch until smooth. Cook over medium heat, stirring, until it bubbles and thickens slightly (3–5 minutes). Remove from heat and stir in butter, almond extract, and vanilla. Serve warm over the pudding.
11. Serve. Spoon the warm bread pudding into bowls, drizzle with sauce, and finish with a few extra toasted almonds if you like. It’s also lovely with fresh berries or a small scoop of vanilla ice cream.

When It’s Ready: Timing and Prep Notes

Set aside about 20 minutes for prep, 20–30 minutes for soaking, and 40–45 minutes for baking, plus a 15–20 minute rest. In total, you’re looking at roughly 1 1/2 hours start to finish. The pudding is ready when the edges are puffed and set and the center quivers slightly. It will continue to set as it rests. If you plan to serve it at a specific time, bake so it finishes about 20 minutes before guests sit down—ideal for spoonable, custardy texture without being too hot to handle.

Pro Tips to Guarantee Great Results

• Use day-old bread. Slightly stale bread is best at soaking up custard while keeping structure. If your bread is fresh, lightly dry it in the oven first.
• Don’t rush the soak. Give the bread 20–30 minutes to absorb the custard. This prevents dry spots and ensures a uniform, plush texture.
• Balance the almond flavor. Almond extract is potent. Stick to the measurement, and add Amaretto only if you enjoy a more pronounced almond note.
• Mind the oven. Every oven is different. Start checking around 38 minutes. Tent with foil if the top browns before the center sets.
• Try a gentle water bath (optional). If you prefer extra-silky texture, place the baking dish inside a larger pan and pour in hot water halfway up the sides. Bake until set; timing may increase slightly.
• Texture tweaks. For a creamier center, add one more egg yolk or swap the almond milk for more cream. For a lighter result, use all milk and fewer nuts on top.
• Fruit choices matter. Tart dried cherries or cranberries balance sweetness beautifully. Soak them first so they don’t steal moisture from the custard.
• Rest before cutting. That 15–20 minute pause after baking is crucial for clean slices and a custard that holds together.
• Storage and reheating. Refrigerate leftovers, covered, for up to 4 days. Reheat portions in a 300°F (150°C) oven for 10–15 minutes or microwave gently, adding a splash of milk or sauce to keep things moist.

A Quick Nutrition Peek

These values are approximate and will vary based on the bread used and optional additions. Calculated for 10 servings without the optional sauce:

• Calories: ~430 per serving
• Protein: ~10 g
• Carbohydrates: ~49 g
• Total Fat: ~19 g
• Saturated Fat: ~9 g
• Fiber: ~2 g
• Total Sugars: ~26 g
• Sodium: ~300 mg

Note: The optional sauce will add roughly 60–80 calories per serving. Adjustments like using all milk instead of cream or skipping nuts will reduce fat and calories.

Your Questions, Answered

What’s the best bread for almond bread pudding?

Brioche and challah are ideal because they’re rich and slightly sweet, soaking up the custard without disintegrating. If you prefer something sturdier, try French bread, but aim to use it day-old so it absorbs well.

Can I make this dairy-free?

Yes. Use all almond milk (or a mix of almond and oat milk), swap the butter for a plant-based alternative, and choose a soft, dairy-free bread. The texture will be a bit lighter, but still delicious and almond-forward.

Can I prepare it ahead of time?

Absolutely. Assemble the pudding (through the soaking step) and refrigerate, covered, for up to 12 hours. Bake straight from the fridge, adding a few extra minutes if needed. The sauce can also be made ahead and gently rewarmed.

A Warm Send-Off

Baking Almond Bread Pudding is one of those rituals that feels generous from start to finish—simple ingredients, comforting aromas, and a dessert that invites everyone to grab a spoon. Whether you keep it classic with toasted almonds and a hint of vanilla or play with fruit and spice, this recipe is forgiving and wonderfully adaptable. It’s the kind of dessert that turns a quiet evening into a small celebration. I hope it becomes a staple in your home, ready to welcome friends, sweeten brunch, or cap off a cozy night in. If you try a twist you love—perhaps pear slices or a pinch of nutmeg—share it with someone. Good recipes grow even better when they’re shared.