Challah for Dessert

On a recent trip to Brookston with some of my new friends. We stopped by  Two Cookin' Sisters for jam and gifts. We also ate lunch at Klein Brot Haus. I picked up a few loafs of my favorite bread, challah. I normally eat challah with butter or jam, it makes a great sandwich and french toast. However, I left it out the fridge, oops! I deiced to take the stale challah and make a dessert.   

Bread Pudding:

3 3/4 cups challah bread, cut into 1 inch squares

1/2 cup heavy whipping cream

1 cup milk

1 tablespoon vanilla extract

1 tablespoon almond extract

1/2 cup brown sugar

1 1/2 tablespoons melted butter

2 eggs

5-6 ramikins, buttered

Toppings:

1 lemon, zest

1 cup sliced almonds

1/2 cup brown sugar

1/4 teaspoon almond extract

1 1/2  tablespoon melted butter

Preheat the oven to 375˚

Cut up the challah bread into about 1 inch slices, do not remove the crust.  In a large bowl or a mixer, mix together the bread, melted butter, brown sugar, and eggs. Mix well to make a mushy batter. Slowly mix in the milk and cream, almond extract and vanilla extract.

In a small mixing bowl add together the topping ingredients and mix well with a fork.  Divide the almond topping mixture in half.  Divide 1/2 of the almond mixture into the bottoms of the buttered ramekins and top with batter, about 1/2 cup.   Top with the remaining half of the almond mixture.  Place the ramekins on a foil wrapped cookie sheet. Bake for 20 minutes or until the  bread pudding is golden and a toothpick inserted comes out clean.  If the bread is turning to brown, lightly cover with a sheet of foil.  Serve warm with vanilla ice cream. Yum!