Sunday, May 6, 2012

Bread Pudding

Everyone has some kitchen blunders, right? I once tried making bread pudding using some croissants from a local french bakery and it was an epic fail. I had actually never thrown away an entire dish... until my first attempt at bread pudding.  It was a sad day seeing all those delicious croissants in the trash.

After a year and half, I worked up the courage to try again.  I found a new recipe and made several adaptations. I also knew it was a success because while it was cooking it smelled so good my husband came out to see when it would be ready for taste testing.  Let's just say the whole thing was gone in three days flat :)

Gorgeous Bread Pudding! 
You'll need:
10 slices of Pepperidge Farm Cinnamon Swirl Breads
2 tablespoons melted butter
1/2 cup raisins (optional)
3 eggs, beaten
2 cups of whipping cream
3/4 cup of white sugar
1/2 cup of brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of vanilla

1.  Preheat oven to 350 degrees and grease an 8 inch pan.
2.  Take the slices of bread and carefully slice off all the crusts (this makes it stale!!).  Discard the crust.
3.  Break the bread into small pieces and place in pan.  Drizzle the melted butter over the bread.  If desired, sprinkle with raisins.
4.  In a medium mixing bowl, combine eggs, sugar, cinnamon, and vanilla.  Mix.  Slowly add in the cream until smooth.
5.  Pour over the bread.  Use a fork to lightly push down the bread until the bread is soaked up the egg mixture. 
6.  Bake for about 45 minutes.
7.  If desired serve with fresh whipped cream and garnish with cinnamon! Or you can make your own rum sauce!


-Domesticated Duchess

1 comment:

  1. Found your site on Tasty Kitchen :)

    This looks yummy with the cinnamon swirl bread! Even better topped with vanilla ice cream. Yep, necessary.