October 3, 2011

Cinnamon Swirl Bread Pudding

Treasured Desserts

15 mins.

45 minutes

“Rediscover the buttery, gooey goodness of classic bread pudding; it’s easy to make with cinnamon swirl bread.”

1
Preheat oven to 350°F. Place the butter in a 1 1/2-quart baking dish. Bake until melted, about 5 minutes.
2
Cut the bread slices into 1-inch cubes, making 4 cups. Add the bread cubes and raisins to the butter in the baking dish. Stir gently to coat.
3
Place the eggs in a medium bowl. Add the milk, 1/2 cup sugar, the vanilla and 1/2 tsp. cinnamon. Stir until blended. Pour over the bread cubes.
4
Combine the remaining sugar and cinnamon in a small bowl. Sprinkle over the bread mixture. Bake until a knife inserted in the center comes out clean, 40–45 minutes. Serve warm, topped with whipped cream.

Sweeten the bread pudding even further with 1/4 cup semisweet chocolate chips instead of the raisins…and watch folks swoon as they taste it!

Bread pudding is the perfect dessert after a winter evening meal of pot roast, twice-baked potatoes and herbed corn.

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