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Cinnamon-raisin Bread Pudding
Description:
What a wonderful dish to make ahead for breakfast, lunch or supper. Found this in the 2006 March Southern Living Magazine. This is now one of our favorites to serve with Grandma's Cottage country breakfast Ingredients: 1 - 16 oz loaf of raisin bread 1 - 14 oz can sweetened condensed milk 3/4 - Cup warm water 4 - Large eggs 2 - Teaspoon vanilla 1/2 - Teaspoon cinnamon Powder sugar Directions: Cut bread into 1” pieces and place in large bowl. Whisk together the milk, water eggs, vanilla and cinnamon. Pour over bread and toss to coat. Place bread mixture in 6 lightly greased ramekins cups. Place in cake sheet pan with about 1 inch of hot water. Bake at 350 degrees for 25 to 30 minutes or until a knife inserted in center comes out clean. Sift powder sugar over top and serve. Special Notes: * May make the night before and then bake the next morning. * May use apple cinnamon bread for a different taste. * May use left over homemade bread and add more cinnamon and your own raisins. * Use as a dessert and serve with ice cream  Recipe Summary: Yield: 6 servings Prep Time: 10 minutes Cook Time: 30 minutes Comments: Other recipes by Grandma's Cottage: Almond Honey Butter Strawberries And Cream Stuffed French Toast With Strawberry Syrup Caramel-apple Muffins With Caramel Sauce Nana’s Chili Joe B's Cornbread Mommy's Dumplings Easy Poppy Seed Cake Easy Potato Pancakes Coconut Icebox Cake Hearty Hamburger Casserole Aunt Clair’s Hot Curried Fruit Eggs And Sausage Casserole Fruit Berry Pie Onion-garlic Bubble Bread Christmas Holly Wreaths | |
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