Bread pudding is totally new territory for me. I’m told that many people enjoy this dessert during the holidays or as a special treat, but I was skeptical and never felt inclined to try it out. Honestly, “bread pudding”? Who named this stuff? I’m not much of a pudding fan to begin with, so I definitely don’t want bread thrown in there.
Well, I am here to tell you that you can’t always judge a recipe by its name! Because this little number should really be called “Melt-in-Your-Mouth Cinnamon Magic” or maybe just “Your New Favorite Dessert”. I am not kidding – I am now a bread pudding believer.
It started with a little picture. I saw the recipe photo for the Cinnamon Raisin Bread Pudding With Maple Sauce on the Land O’Lakes website and thought, “That’s what bread pudding looks like? It actually looks pretty tasty.” I do try to venture out, so I considered this a challenge. Little did I know how delicious it would be! It’s almost like eating a combination cinnamon roll/caramel roll (both treats that I love). And not only did I love the outcome, my parents decided I should make Cinnamon Bread Pudding for Christmas and my hubby wants to introduce bread pudding to our friends next time we host a dinner party.
Intrigued yet? Because it’s time you gave bread pudding a chance. Start by heating the oven to 350 degrees F. Put the butter in your casserole dish and place it in the oven until the butter melts. In the meantime, prep your ingredients.
One of the great things about this recipe is that it calls for cinnamon bread, so half of your work is already done for you. I recommend picking good bread – I chose mine from the bakery section at the grocery store (rather than your basic pre-packaged stuff). It was worth it! It’s also up to you to decide whether to use bread with or without raisins (I went without). Cut the cinnamon bread into cubes.
Beat together the remaining bread pudding ingredients – half & half, sugar, eggs, vanilla and cinnamon.
Check to see that your butter is melted.
When the butter is melted, dump those bread cubes in and toss them until they’re coated. Then pour the milk/egg mixture over top. (I decided to add a few extra bread cubes at this point so my pudding would be a little more solid.) Now place the casserole dish into the oven and bake for 40-45 minutes.
When your pudding has about ten minutes left to bake, it’s time to get the maple sauce ready. Combine the sauce ingredients – brown sugar, butter, maple syrup and fat free half & half in a small sauce pan.
Cook over medium heat for about five minutes, stirring as you go. Once the sauce comes to a boil, continue cooking the sauce for another three or four minutes until the sauce thickens.
Right about now, your bread pudding should be looking golden brown on the top, and the center should appear to have set when you jiggle the pan. (Truth be told, my oven got turned off accidentally somewhere in the middle of this process, so I had to eye-ball the timing – it still came out beautifully!)
Scoop up a generous helping of Cinnamon Bread Pudding and drizzle the maple sauce over top. The warm delicious flavor will make you a believer in the magic of bread pudding!
Give Cinnamon Raisin Bread Pudding With Maple Sauce a chance and let me know how it works out for you.
Looking for something new to make for the holidays? Come back in a few days and Becky will share a fun holiday treat!
Amanda is paid to write for the Land O’Lakes Recipe Buzz® Blog.