Prep Time: 20 min,

Bake Time: 50-60 min.

Servings: 8

Difficulty: Beginner

Almond flavoring gives this bread pudding a little different and delicious twist on the original.

Ingredients

5 cups Rhodes White Bread, baked and cut into 1-inch cubes (from 1 loaf of day old bread)
2 cups half and half
1 tablespoon almond extract
1 tablespoon vanilla
2 eggs
1/2 cup sugar
1 cup white chocolate chips, melted

Raspberry Sauce, if desired:
2 cups frozen raspberries
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup fresh raspberries

Instructions

Place bread cubes in a large mixing bowl. Combine half and half, almond extract and vanilla. Pour over bread cubes, stirring gently to soak bread. Beat together eggs and sugar. Add melted chips. Fold into bread mixture.

Pour into an 8-inch sprayed square pan. Bake at 350°F 50-60 minutes, or until a knife inserted in pudding comes out clean. Serve slices with raspberry sauce.

Raspberry Sauce:
Place frozen raspberries in pan to heat and add 1/2 cup sugar. Bring to a boil and add remaining dry ingredients. Cook until clear and thick. Strain to remove seeds if desired. Cool and add fresh raspberries.