Source: Midwest Living

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Recipe Summary test

prep:
30 mins
rise:
30 mins
bake:
25 mins
total:
85 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a lightly floured surface, roll out dough to form a 12x7-inch rectangle. Place in a greased 12x7-1/2x2-inch baking dish.

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  • In a saucepan, combine almonds, 1/4 cup sugar, 3 tablespoons butter, water, and honey. Cook and stir until bubbly. Spread over dough. Cover; let rise in a warm place for 30 minutes or until nearly doubled. Place dish in a shallow baking pan.

  • Bake in a 350 degree F oven for 25 to 30 minutes. Cool in dish for 10 minutes. Remove from dish; cool.

  • Meanwhile, for custard, in another saucepan, combine the 1/3 cup sugar and cornstarch. Stir in the milk, then add 1 tablespoon butter and shortening. Cook and stir until bubbly. Cook and stir for 2 minutes more.

  • Gradually stir about half of the hot mixture into the yolks. Return all to saucepan. Cook and stir until nearly bubbly. Reduce heat. Cook for 2 minutes more. (Do not boil.) Remove saucepan from heat. Stir in vanilla. Cover surface with waxed paper. Let cool slightly (30 minutes).

  • Split bread in half. Fill with custard. Cover; refrigerate for 3 to 24 hours. Cut into squares. Serves 9.

Nutrition Facts

347 calories; fat 17g; cholesterol 119mg; saturated fat 7g; carbohydrates 43g; insoluble fiber 2g; protein 8g; vitamin a 534.5IU; vitamin c 0.6mg; sodium 179mg; calcium 90.9mg; iron 1.8mg.
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