Cinnamon Raisin Bread Pudding
Cinnamon Raisin Bread pudding is assembled using a homemade sauce and a loaf of cinnamon raisin bread.
In a pinch, perfectly fine to use a loaf of store bought cinnamon raisin bread like this one in our freezer.
By Kevin Williams
We know that cinnamon raisin bread is a staple of breakfast in Amish kitchens. Â But often its fun to find variations, or "twists", on popular recipes. Â So what happens when you turn traditional cinnamon raisin bread into something else special, like a pudding? Â Thanks reader Barbara for making this and sharing it with all of us! Â Now this recipe calls for a whole loaf of cinnamon raisin bread. Â If you are ambitious you can make this Amish recipe for your own, but you can also cut a huge corner by just using a loaf of store-bought. Â I'm sure it would be good either way. Â Make a double batch of the sauce so you can use it with the leftovers!
4 Large Eggs, lightly beaten
1-½ Cups Milk
â…” Cup Maple Syrup
½ Cup Heavy Cream
â…“ Cup Brown Sugar
1 Tablespoon Vanilla Extract
1 Teaspoon Cinnamon
½ Cup Raisins
1 Loaf Cinnamon Raisin Bread, left out overnight to dry a bit Custard Hard Sauce (Recipe Follows)
Combine first 7 ingredients in large bowl; stir in raisins. Â Cut bread into 1" chunks and add to egg mixture. Stir gently to cover all bread. Â Pour into greased glass baking pan or casserole. Bake at 350 degrees for 50-60 minutes or until a knife inserted comes out clean. 4. Let set for 10 minutes before serving (is great host or cold). Serve with the following sauce.
Ingredients: ½ Cup Heavy Cream 1 Stick Butter ½ Cup Sugar Directions: 1. In a heavy saucepan bring all ingredients to a boil over medium-low heat, stirring frequently not to burn. 2. Boil for 5 minutes and remove from heat.
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