Bread Pudding Diplomat

Layered Cinnamon Bread Pudding Parfait with Spiced Yogurt and Toasted Almonds

30 minutes

Serves 4

DinnerFrench

Herb's take

Welcome to dinner, deconstructed: an elegant European-style parfait where leftover cinnamon bread pudding gets the royal treatment. You'll master how to turn yesterday’s dessert into a sweet-savory main with spiced yogurt and toasted nuts for a meal that’s anything but a rerun.

Ingredients

Yield

4 cups leftover cinnamon bread pudding, cut into 1 1/2-inch cubes
2 tbsp unsalted butter
2 cups plain Greek yogurt (whole milk)
2 tbsp honey
1 tsp lemon zest, finely grated
1/2 tsp ground cardamom
1/4 tsp fine sea salt
1/2 cup slivered almonds
1/4 cup fresh mint leaves, torn

Instructions

01
Preheat your oven to 375 F. Spread the slivered almonds in a single layer on a rimmed baking sheet. Toast in the oven for 6-8 minutes, stirring halfway, until golden and fragrant. Cool completely.
Herb says
Toasting nuts wakes up their natural oils and flavor. Your taste buds will thank you.
02
While the almonds toast, cut the leftover cinnamon bread pudding into neat 1 1/2-inch cubes if not already done.
03
Heat a large nonstick skillet over medium heat and add the unsalted butter. Once melted and foaming, add the bread pudding cubes in a single layer. Sear until all sides are golden and crisp, turning gently, about 2-3 minutes per side. Transfer to a wire rack to cool slightly.
Herb says
Quick pan-searing gives new life to day-old pudding, transforming soft into crispy-custardy magic.
04
In a mixing bowl, combine the plain Greek yogurt, honey, lemon zest, ground cardamom, and fine sea salt. Whisk until smooth and fluffy.
05
To assemble, spoon 2 tablespoons of the spiced yogurt into the bottom of each of 4 wide parfait glasses or shallow bowls.
06
Top the yogurt with a layer of crispy bread pudding cubes, using about 1/4 of the pieces per glass.
07
Scatter a generous tablespoon of toasted almonds over the bread pudding.
08
Add another layer of yogurt (about 2 more tablespoons per glass), followed by the remaining bread pudding cubes.
09
Finish with a final dollop of yogurt, a shower of toasted almonds, and the torn fresh mint leaves for brightness.
10
Serve immediately while the bread pudding is still warm and the yogurt is cool. Season each parfait with a pinch of salt and a drizzle of honey if desired.
Herb says
That hot-cold contrast is what makes this dish dinner-worthy rather than just a sweet note. Science: it’s not just for labs.

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