Monday, September 12, 2011

Cinnamon Raisin Bread Pudding with Dulce de Leche Topping

Ok, i know it’s spring and alot of you are probably saying “bread pudding???” The weather is cold, raining and dreary, and what better way to use this delightful little loaf of cinnamon raisin bread we found a couple days ago. i usually don’t care for raisins, but this time i am making an exeption for the beautifully smooth taste and texture of this dish. Comfort, on a plate.

12 slices day-old cinnamon raisin bread
1/4 cup butter, melted
8 eggs, beaten
4 cups milk
1 cup white sugar
1/4 cup honey
2 teaspoons ground cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract
Dulce de Leche or caramel.
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 13×9 inch baking pan. Drizzle melted butter over bread.
In a medium mixing bowl, combine eggs, milk, sugar, honey, cinnamon, nutmeg, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Drizzle with dulce de leche or caramel.

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