Friday, February 7, 2014

Almond Cheesecake Bread Pudding

I know what you've been thinking.

I do.

You've been thinking that it has been entirely too long since I posted a good dessert.

Well never fear.

Almond Cheesecake Bread Pudding is here.

It was a friend's birthday and he asked for cheesecake bread pudding or bread pudding.

So I started looking on Pinterest. 

I almost missed the recipe.

I wasn't sure if I was looking for a bread pudding cheesecake (like this one), or a cheesecake bread pudding.  I figured since he asked for bread pudding I would go with the cheesecake bread pudding. And this recipe has a bonus - it is filled with almond filling.

I was sold.

You will be too.

When you make it.

Almond Cheesecake Bread Pudding

Get your stuff:

16 ounces white bread, sliced and divided (I used Italian bread)
1 (8 ounce) package cream cheese, softened
9 large eggs, divided
1 egg yolk
1/4 cup sugar
3 teaspoons vanilla extract, divided
1 1/4 cups almond filling (the cans that this comes in hold just short of 1 1/4 cup. Since you need more (see below) you will need to buy 2 cans)
1 cup butter, melted and divided
2 1/2 cups half-and-half
1 dash salt
2 tablespoons almond filling
2 tablespoons sugar
1 egg yolk
1/4 cup slivered almonds

Amaretto Cream Sauce

1/2 cup amaretto liqueur
2 tablespoons cornstarch
1 1/2 cups whipping cream
1/2 cup sugar

This recipe comes from but I think that the original recipe came from Southern Living.

Coat a 13 x 9 inch pan with butter or cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cut slices as necessary to fit pan. 
Beat cream cheese, one egg, 1/4 cup sugar, and 1 tsp vanilla with an electric mixer until smooth. 

Spread 1/2 cream cheese mixture over bread
Wisk together 1 1/4 cups almond filling with 1/2 cup melted butter. Spread 1/2 over the cream cheese layer.

Repeat with a second layer of bread, the remainder of the cream cheese, then the remainder of the almond filling

Cut the remaining bread into 1 inch cubes. Spread cubes over the almond mixture.

Whisk together remaining 8 eggs, 2 tsp of vanilla, half&half and salt. Pour over bread, cover, and chill for at least 30 minutes - until most of egg mixture is absorbed.

Whisk together remaining 1/2 cup melted butter with 2 tbsp almond filling, 2 tbsp sugar, and egg yolk. Drizzle evenly over bread pudding. Sprinkle with almonds.

Bake at 325 for one hour or until set. Serve warm or at room temperature with Amaretto Cream Sauce.

Amaretto Cream Sauce

1/2 cup Amaretto Liqueur
2 Tbsp corn starch
1 1/2 cup heavy cream
1/2 cup sugar

Combine Amaretto and corn starch and stir until smooth.

Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear. Gradually stir in Amaretto mixture. Bring to boil over medium heat. Boil, stirring constantly, for 30 seconds. Remove from heat and stir in sugar. Let cool completely.

Can you see how delicious this is?

It's really, really delicious.

Wish I still had some.


Make something wonderful today.


Sharing here:

Ducks 'n a row


Art and Sand said...

I have not had bread pudding for years. I remember my grandmother making it when I was a kid.

Phyllis @Around the House said...

it looks amazing, so light and moist, looks like something I would really like to eat and serve and eat some more....yummy, this is a must bread pudding

Danni@SiloHillFarm said...

Be still my beating heart! This looks so awesome. I love bread pudding and I love cheesecake and i love almonds! This is a keeper for sure and I pinned it to try! Thanks are the dessert queen!

Kirby Carespodi said...


Vickie @ Ranger 911 said...

I NEED a piece of that bread pudding for breakfast!! Looks delish!!

Nita Stacy said... gosh that looks so incredibly good! I pinned it!

Sinea said... that you have me CRAVING this, you have got to come over to my Wonderful Wednesday Blog Hop and share it. Please????
I've pinned it so that I can find it the next time I bake something scrumptious. This will be it! :)
Ducks ‘n a Row

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