Sunday, March 27, 2011
Cinnamon Raisin Bread Pudding
I have made many bread puddings, some of which I have posted on this blog. This one is a bit different. It has more of the flavor of a cinnamon bun.
8 cups worth of leftover bread (cut into small cubes, then measure)
2 1/2 cups milk
1 cup sugar
3 large eggs
1 tbsp cinnamon powder
1 tsp vanilla extract
1/2 cup raisins
As I have mentioned before I freeze the heals of sandwich bread, or the end piece of a french loaf, the lonely leftover hamburger bun, and when the freezer needs cleaning out, I make bread pudding. Of course you can use fresh bread. Make sure you do not use any bread with nuts or seeds.
Heat your oven to 325F. Place a large pan with water in the center of the oven. Cut up your bread into cubes and measure about 8 cups worth. Place these into a large bowl. In a separate bowl mix your milk, sugar, eggs, cinnamon powder and vanilla. Pour this mixture over your bread and mix well. Add your raisins. Let it sit for a few minutes so that the liquid may permeate the bread. Grease a bread pan and pour your mixture into it. Place this pan inside the large pan with water. Bake for about 1 hour or until a knife inserted in the center comes out clean.
For a sugar glaze mix 1 cup powdered sugar with 2 to 3 tbsp water. Drizzle on top.