Saturday, October 5, 2013

Cinnamon Raisin Bread Pudding

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Today I'm sharing a dish that's been a favorite of mine since childhood. Bread Pudding. When I think of bread pudding I immediately think "fall inspired". It must be something about the cinnamon raisin bread being soaked in a milky, cinnamon concoction, then baked to perfection, and served warm. One bite is like fall on a spoon, folks.


If you're a fellow bread pudding lover I hope you'll give this recipe a try. This is by far the most delicious one I've had.

Cinnamon Raisin Bread Pudding

2 cups almond milk
1/4 cup butter
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla extract
6 cups cubed cinnamon raisin bread


 Preheat oven to 350 degrees. Grease the bottom of an 8 x 8 baking dish. Set aside.

Heat almond milk and butter in a saucepan over medium heat, until butter is melted and milk is hot.

In a large bowl mix eggs, sugar, cinnamon, nutmeg, salt, and vanilla. Stir in bread cubes. Stir in milk and butter mixture.

Pour into greased baking dish. Bake uncovered for 45 minutes or until knife inserted 1 inch from edge comes out clean.

Serve warm. Enjoy!


recipe adapted from Betty Crocker

2 comments:

  1. Yum! I am really trying to broaden my cooking horizons starting with this pudding! yummm!

    ReplyDelete

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