Steamed Bread Pudding Recipe




 Bread slice4 , crusts removed
 Whipping cream1⁄2 Cup (8 tbs)
 Butter1⁄3 Cup (5.33 tbs), softened
 Egg yolks2
 Sifted confectioners' sugar3⁄4 Cup (12 tbs)
 Ground toasted almonds1⁄4 Cup (4 tbs)
 Chocolate chips1⁄3 Cup (5.33 tbs), melted
 Almond extract1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2190 Calories from Fat 1262

% Daily Value*

Total Fat 142 g219.1%

Saturated Fat 76.6 g382.9%

Trans Fat 0 g

Cholesterol 1120.1 mg

Sodium 930.7 mg38.8%

Total Carbohydrates 187 g62.4%

Dietary Fiber 3.7 g14.6%

Sugars 116.3 g

Protein 32 g64%

Vitamin A 55.9% Vitamin C

Calcium 25.4% Iron 31.1%

*Based on a 2000 Calorie diet


Break bread into small pieces; place in bowl.
Pour cream over bread; mix with wooden spoon until cream is absorbed.
Place butter in small mixer bowl; cream with electric mixer about 5 minutes or until light and creamy.
Add bread mixture; beat until light and fluffy.
Combine eggs and egg yolks; beat lightly with fork.
Add eggs and sugar alternately to bread mixture, small amount at a time; beat well after each addition.
Add almonds, chocolate, and almond extract; beat until well blended.
Turn into heavily buttered 1 to 1 1/2 quart pudding mold.
Cover with buttered waxed paper and heavy-duty foil; tie securely with string.
Trim off excess paper and foil.
Place on rack in steamer; pour boiling water just to bottom of rack.
Cover with lid; steam 2 hours.
Remove from steamer; let rest 2 minutes.
Unmold onto serving dish; dust with additional confectioners' sugar.