Monday, 2 March 2015

Classic Bread Pudding

Last weekend my husband stayed up extra-late one night, working away in the kitchen after the rest of the family went to bed to surprise us with a loaf of fresh-baked homemade cinnamon-raisin bread for breakfast. It smelled heavenly and looked gorgeously delectable cooling on the rack with the brown sugar glaze he added, but it was an utter failure as far as texture goes - crumbly and unsliceable and hard as a rock. We have no idea what went wrong, but what a waste of what should have been such a delicious treat!

There are so many tasty treats to make with day-old bread crumbs - I knew we could come up with something. A few minutes' digging through recipe books and some creative trial-and-error tweaking and we had a new family favourite: cinnamon raisin bread pudding.

cinnamon raising bread pudding, baking, dessert, breakfast, recipeCinnamon Raisin Bread Pudding

1 loaf day-old cinnamon-raisin bread
1/2 cup raisins
4 tablespoons melted butter
6 eggs
4 cups milk
1 cup white sugar
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/4 cup oats

1. Preheat oven to 350F.
2. Break bread into small pieces in a 9" x 13" pan. Sprinkle raisins throughout pan and drizzle melted butter evenly over bread and raisins.
3. In a mixing bowl, combine eggs, milk, white sugar, 1/4 cup brown sugar, cinnamon and vanilla. Pour wet mixture over bread, pressing bread into the liquid until bread is covered and soaking up egg mixture.
4. Mix oats with reserved 1/4 cup brown sugar and sprinkle evenly on top of bread and egg mixture.
5. Bake in preheated oven 45 minutes.

Delicious as a breakfast treat or as a dessert - my family couldn't get enough of this classic bread pudding! 

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1 comment:

  1. Wow! That looks delicious! Although your hubby's cinnamon bread didn't sound too shabby either (until you got to the "hard as a rock" part... LOL.)