Bread Pudding - Cinnamon Raisin Edition!
Make a scrumptious bread pudding using stale bread (raisin and cinnamon edition)! With all this social distancing, you’ll need to get creative with using every last bit of food thoughtfully and we’ve always loved the ‘waste not want not’ mindset! This recipe makes a fantastic Sunday brunch dish that’s sweet and hearty at the same time. It is also a perfect dessert served with vanilla ice cream or whipped cream! Scroll to the bottom for more breakfast inspo!
Ingredients
1/2 a cinnamon raisin sour dough round loaf which should yield around 4 cups of bread (or any day old bread you like)
2 tablespoons butter, melted
4 eggs, beaten
2 cups milk
3/4 cup white sugar
2 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
* Optional: 1/4 cup of chopped pecans
* Note: if you are using plain bread - add 1/4 cup of chopped pecans and 1/3 cup of raisins
Instructions
Preheat oven to 350 degrees F
Cut pieces of bread into one inch cubes and put into an into baking pan. Drizzle melted butter or margarine over bread.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. If you are using plain bread you can add 1/3 cup of raisins or craisins to the bread mixture. You can also add 1/4 cup of chopped pecans or walnuts for additional texture.
Allow bread mixture to soak for 15 minutes before putting into the oven.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Sprinkle turbanado sugar on top and place under the broiler for three minutes until you have a crackled top.
