This cinnamon raisin bread pudding was developed to be a delicious and easy recipe to make. It will become your favorite sweet ending to a gumbo meal and your family and guests will compliment you highly.
We have served this wonderful bread pudding in our home many times and our dinning guests always pay compliments. Many have said they want to eat it slowly so they can savor the taste.
Pepperidge Farm bread is our favorite and I recommend it highly. Extra bread can be frozen for future use without sacrificing taste and texture.
This recipe can be made lighter by leaving out the heavy whipping cream and substituting one half cup whole milk instead. If you cannot find Pepperidge Farm Cinnamon Raisin Bread in your grocery store you can use plain white bread and add 1/2 cup raisins to the recipe.
Cinnamon Raisin Bread Pudding
1-1/2 loaves Pepperidge Farm Cinnamon Raisin bread
4 large eggs
1-1/2 cups whole milk
2/3 cup maple syrup
1/2 cup heavy whipping cream
1/3 cup firmly packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Directions Cut bread into cubes and place in a large bowl.
Combine eggs and next six ingredients. Pour egg mixture over bread, stir well. Cover and chill in refrigerator for 30 minutes.
Pour mixed ingredients into a 9 or 10 inch casserole dish that has been sprayed with non stick spray. Bake uncovered at 350 degrees for 50 minutes or until knife inserted in center comes out clean.
Cool in pan for 10 minutes before removing.
Serve topped with whip cream or rum sauce.
Having served this dish many times to guests, I have found that the rum sauce is the most popular addition. Make extra as many will want to add more.
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