#81) Cinnamon Bread Pudding
Do you love food?
I love food. I love food so much that I really, truly hate to see any be wasted.
That's why bread pudding is such an awesome sweet treat - a real "recycler recipe" :) It lets you use up stale bread that would otherwise end up in the trash and you can dress it up with whatever fix-ins you have in the cupboard (chocolate chips, dried fruit, bananas)!
For this bread pudding I used some homemade raisin bread (compliments of my mother-in-law) and some whiskey left behind from a recent girls' night.
I made the dessert for a small potluck with some of the girls and it was a hit. Although I found it a tad too sweet, the pudding was rich and the sauce was gooey and delicious - sounds like a great dessert to me :)
What are your favourite "recycler recipes"?
Cinnamon Raisin Bread Bread Pudding
3 cups stale cinnamon raisin bread, torn into bite-size pieces
3/4 cups milk (I used skim)
1/2 cup sugar (could easily use 1/4 cup)
1/2 cup brown sugar (could easily use 1/4 cup)
1 tbsp molasses
1/2 tbsp vanilla
1/2 tsp cinnamon
-Set aside bread.
-Whisk together milk, eggs, sugars, molasses, vanilla, and cinnamon.
-Add bread and stir to coat. Let sit for 20 minutes.
-Preheat oven to 350oF.
-Butter 6 muffin cups.
-Divide mixture between 6 muffin cups.
-Bake for 15-20 minutes until custard has set. (A kinfe should come out almost clean)
-Let cool slightly in cups before serving.
Whiskey Caramel Sauce
2 tbsp butter
1/2 cup brown sugar
1 oz whiskey
1/4 cup evaporated milk or heavy cream
-Melt butter and sugar over medium heat.
-Add whiskey and let cook off for about 10 minutes, stirring often.
-Slowly add milk/cream, stirring constantly. Cook over low-medium heat for another 5 minutes. (I made mine ahead of time and as it sit in the pot it got thicker)