I have to say I am not a big fan of desserts. I am actually a very picky eater and don’t like to try a lot of new things. I know, I know, I’m an adult I should know better, but I just cant help it. However, I have to say this Bread Pudding is AMAZING! My husband mentioned a few days ago that he had been wanting some and of course I have never even tried it.
We have been stuck in the house this week only going outside in the freezing temperatures and snow to take care of things around the homestead and feed the animals. (I can’t believe I just said that! Single digits and snow is not something that happens often here in East Texas.) I am not one to just sit around and do nothing all day, I feel like its a waste of time. I need to be taking care of something. My kids are really good about entertaining themselves (before you ask no we don’t do screen time, and we limit the TV they watch) their current favorite thing to so it build with legos and draw/color so I usually find myself in the kitchen baking on days like this.
After looking thru all of my cookbooks and not having half of what I needed to make the recipes that I found I decided to improvise. My 8 year old joined me and I think we came up with something pretty amazing, at least that is what everyone who tasted it said. I even tasted it myself and wow it was so good! Definitely something we will be making all the time. The warm brown sugar butter sauce puts it over the top!
Cinnamon Raisin Bread Pudding
Ingredients
- 6 eggs
- 4 whole cinnamon raisin bagels, cubed
- 3 cups whole milk
- 1 1/2 cup heavy cream
- 1 cup sugar
- 1 tbs vanilla
- 1 tsp cake batter extract
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/2 cup corn syrup
- 1/2 cup raisins
- 3 tbs cinnamon sugar
Directions
- Take whole bagels (both sides) and chop or tear them in small pieces. Set aside.
- In large mixing bowl, whisk eggs; blend in milk, 1 cup heavy cream, sugar, vanilla, and cake batter extract until well combined.
- Stir in bread crumbs until lightly moistened. Add raisins, cinnamon & sugar.
- Spray or flour a 2-quart baking dish and spread mixture evenly.
- Bake at 325° for 55 to 60 mins or until center is firm.
- In a small saucepan, heat brown sugar and butter until melted.
- Carefully add corn syrup and remaining heavy cream. Stir constantly over medium heat for about 2 minutes or until all the sugar is dissolved and smooth. Pour over warm individual pieces of pudding.
- Serve warm. Enjoy immediately or refrigerate covered for up to 3 days. Store sauce separately.
