Date and Almond Butter-Swirled Bread Pudding
Date and Almond Butter-Swirled Bread Pudding
Ingredients
- 3/4 cup (180 ml) pitted and chopped Medjool dates
- 1/2 cup (125 ml) 35% heavy cream
- 1/4 cup (60 ml) almond butter
- 4 eggs
- 2 1/2 cups (625 ml) milk
- 1/2 cup (125 ml) 35 % heavy cream
- 2 tbsp (30 ml) sugar
- 1/2 tsp (2.5 ml) ground cinnamon
- 8 cups (2 litres) raisin bread cut into cubes (about one 1 lb loaf /454 g)
- 1/4 cup (60 ml) sliced almonds, toasted
Instructions
- In a bowl filled with warm water, soak the dates for 5 minutes. Drain well.
- In a small food processor, purée the dates, cream and almond butter until smooth. Set aside.
Date and Almond Butter-Swirled Bread Pudding