Cinnamon Raisin Bread Pudding

This classic dessert is a favorite in the fall, served up warm in a shallow
bowl with ice cream and caramel sauce. It will satisfy a hungry crowd for a
Sunday brunch side dish as well!

Makes 12 servings

Ingredients

• 1 loaf of Cinnamon Raisin bread, cubed
• 1 tablespoon vanilla
• 1 14 oz can sweetened condensed milk
• 1 cup heavy cream
• 5 eggs beaten
• 2 cups crushed pineapple, with juice
• 1 cup golden raisins (optional if you use our Oat bread)
• 1 teaspoon salt
• 2 teaspoons cinnamon

Method

1. In large mixing bowl, cut Cinnamon Raisin bread into small cubes.
2. In separate bowl, add vanilla, sweetened condensed milk, heavy cream, beaten eggs, crushed pineapple, golden raisins (if using), salt, and cinnamon. Whisk custard mixture until all ingredients are incorporated.
3. Add cubed bread to custard mixture and toss to coat. Let bread pudding mixture set in bowl, tossing occasionally until all custard is absorbed.
4. Butter 9x13 pan and pour bread pudding mixture into pan, spreading evenly.
5. Place pan of bread pudding into 4-inch deep roasting pan. Pour enough water into roasting pan to reach halfway up the sides of the bread pudding pan.
6. Cover with foil and bake in 350 degree oven until set, or about 30 minutes.
7. Remove foil and bake the pudding another 10 minutes until slightly browned.
8. Carefully lift the bread pudding pan out of the roasting pan of hot water and cool on a rack. Cool for 15 minutes before serving. Serve with ice cream and some Fran's organic caramel sauce. You can pick up the sauce at Whole Foods Market.

Nutrition Facts

Serving Size: 1 Piece (165g)  Servings Per Recipe: 12
Calories: 330  Calories from Fat: 110

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Contains:  Milk, Egg