Cinnamon-Raisin Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use the whole loaf, even the crusts and end pieces, in this spiced bread pudding plumped with extra raisins and sweetened with maple syrup. Ingredients:
4 large eggs, lightly beaten |
1 1/2 cups milk |
2/3 cup maple syrup |
1/2 cup whipping cream |
1/3 cup firmly packed brown sugar |
1 tablespoon vanilla extract |
1 teaspoon ground cinnamon |
1/2 cup raisins |
1 1/2 (1-pound) loaves day-old cinnamon-raisin bread |
powdered sugar |
garnish: cinnamon sticks |
additional maple syrup |
Directions:
1. Combine first 7 ingredients in a large bowl; stir in raisins. Cut bread into 1 chunks; add to egg mixture in bowl. Stir gently. Cover and chill overnight.
2. Pour soaked bread mixture into a lightly greased 9 springform pan. Place springform pan on a jellyroll pan.
3. Bake, uncovered, at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean. Let cool in pan 10 minutes. Carefully remove sides of springform pan; sprinkle bread pudding with powdered sugar. Garnish, if desired. Cut into wedges, and serve warm with additional maple syrup.
4. Note: You can bake this in a 9 square pan or a 11 x 7 x 1 1/2 baking dish if you don't have a springform pan. Servings will be squares instead of wedges.
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