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Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding. Yep, there’s a chill in the air, so we are all looking for warm, tasty comfort foods.

As a result, I have made it my current mission to write inexpensive recipes with simple methods. That could change. You never know and I’m fickle that way.

In the meantime, let’s make a seasonal-ish, stick to your ribs dessert that you can dress up if you want and if you want to eat it at 1am, no one will be the wiser. đŸ˜‰

Ingredients
3/4 to 1 loaf of cinnamon, raisin bread  (kind of stale)
4 eggs
3 cups whole milk
1/2 TB real vanilla extract
1 cup coconut sugar
2 oz. light oil or melted butter
Vanilla ice cream
Caramel sauce

2. Method
Cube bread into 1″ cubes. In a large bowl, whip eggs, add milk, vanilla, sugar and oil or butter. Whisk to combine. Add cubes and coat with the mixture.
Preheat oven to 350F, spray a 12×12 glass dish with cooking spray. When oven is heated to temperature, put the mixture into the glass dish, lightly pushing it down to make it fit. It’s okay if you have a little left over. Bake for 30 minutes, test with a knife in the center (it should come out clean). If necessary, bake for up to an additional 10 minutes. Allow to cool to lukewarm.
Now you can make caramel sauce if you want and there’s a recipe on this site for that. But it’s a pain, and you could catch your kitchen on fire. I purchased organic caramel sauce and organic vanilla ice cream.
Cut a generous square of pudding, put it on the dessert plate with a scoop of vanilla ice cream on top. If folks want a drizzle of caramel sauce, have it ready. This was my nighttime snack last night. The ice cream had already started to melt. S-A-T-I-S-F-A-C-T-I-O-N

Bread Pudding

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.