I used this recipe as a base for a "Cinnamon Bread" bread pudding. I used a local bakeries yeast cinnamon bread (yeast, you know, with that nice rolled cinnamon swirl). I made a half-batch and baked in an 8x8 pan.
For the half batch, I just weighed the cinnamon bread to be 1/2 pound, toasted, buttered lightly, and tore it apart in 1" cubes. For the half recipe, I used less sugar than called for b/c this was meant for a brunch, not dessert, further the bread was already sweet. I just used 3/4 cup of white sugar. I did not add any extra cinnamon, but added about 1/8 teaspoon of nutmeg to the milk to dissolve.
Of importance! Be sure you let the bread soak in the egg/vanilla mix for about 5 minutes, then add the sugared-milk. This lets the egg set into the bread a bit.
I used whole milk instead of half and half, and even then I thought it too much fat.
I baked at 350d for 60 minutes, just when the center read a temp at 160d (important, since I had a mother-to-be at the brunch...I could assure her the eggs were thoroughly cooked).
I chilled it the night before and by the time it was served, it was room temp and scrumptious!
It is an egg-y custardy slice-able bread pudding...just the way I like it!
AJ
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