Sunday, April 29, 2012

Cinnamon Raisin Bread Pudding

For the pudding:
1 ½ cups sugar
4 eggs, beaten
2 cups milk (use almond milk for dairy free)
2 teas vanilla extract
1 teas cinnamon
3 cups cubed Rudi’s Gluten-Free Cinnamon Raisin Bread
½ cup golden raisins
1 ¼ cup brown sugar
¼ cup butter (use best life for dairy free)
1 cup crushed pecans
2 teas cinnamon

For the sauce:
½ cup butter or margarine (for dairy free I use Best Life)
½ cup sugar
½ cup brown sugar
1 cup heavy cream (use thick almond milk for diary free)
1 teas cinnamon
1 Tbs vanilla extract

Preheat oven to 350’ Prepare a 9*13 baking dish with non-stick spray.  In a large bowl, combine sugar, beaten eggs, milk, vanilla, and cinnamon.  Whisk together until well combined. 

Add the cubed Rudi’s cinnamon raisin bread and raisins and gently stir to combine.  Pour this mixture into the prepared baking dish and set aside while you make the topping.  In a separate mixing bowl, combine the brown sugar, butter, crushed pecans, and two teaspoons cinnamon.  Mix together until crumbly and roughly the size of small peas.  Sprinkle this mixture over the top of the bread mixture.

Bake for 40-45 minutes, until fully set.  To make the sauce, combine the butter, sugar, brown sugar, heavy cream, and cinnamon in a sauce pot.  Bring to a simmer over medium heat, stirring constantly, until mixture comes to a slow boil.  Cook until the sauce thickens to desired consistency.  Remove from heat and stir in the vanilla extract.  Sever over the top of the bread pudding.

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