This year, my apartment building decided not to do trick-or-treating amongst the residents. This means I don’t have the “unfortunate” situation of having leftover candy just sitting around taunting me with sugary sweet goodness. However, after making Dorie Greenspan’s “pumpkin stuffed with everything good” last week, I had approximately half a French baguette leftover that started to go stale. In order to get my sweet fix, I put this stale bread to good use by making almond bread pudding.
I really just eyeballed the ingredients here. I heated up a cup of heavy cream with one cup of sugar. I slowly added three egg yolks (one at a time) while constantly whisking so the mixture wouldn’t curdle and make sweet scrambled eggs. Then I added vanilla and almond extract and poured the whole mixture over the cubed stale bread. I let that sit in a buttered bread loaf pan for about 20 minutes, sprinkled cinnamon sugar on top, and then added chopped almonds. I let the whole thing bake for 45 minutes at 350 degrees.