Cinnamon Raisin Bread Pudding

This delicious bread pudding was inspired by my mom’s famous french toast. She would soak cinnamon raisin bread in eggs, vanilla and milk overnight to really allow the flavors to come together and the bread to get nice and soft. I have many memories of waking up to the smell of sweet cinnamon aromas coming from the kitchen

Top with toasted pecans and powdered sugar

Honey Pecan Butter I made is served along side (recipe)

The best thing about this breakfast is that it can/should be made the night before. So, like the Savory Breakfast Cake (recipe) I made, this is a perfect dish to serve a crowd for brunch because all the work is done the night before, all you have to do is pop it into the oven 30 minutes before guests arrive.

I used gluten free cinnamon raisin Bread and this cinnamon bread is dangerously delicious too!

I thought it would be fun to make another pudding in a spring pan. If you do not own one, don’t sweat it, a casserole dish will work just fine. But, it sure is nice to own one!

Ingredients:
About 8 cups of cubed Cinnamon Bread
2 cups milk (almond, soy…)
5 eggs
1/2 cup Apple Sauce
1/2 cup Raisins
1 cup Apple quartered and thinly sliced
Vanilla and Cinnamon to taste (I use a lot!)

Preheat the oven to 350
Spray the Spring Pan
Soak your cubed bread in milk
Meanwhile, combine the remaining ingredients in a large bowl
Add the bread and milk to the egg mixture
Pour into your prepared pan
(transfer to the fridge to soak overnight, optional)
Bake for 35-40 minutes
Allow to cool before running a knife along the outside and transferring to a platter.
Meanwhile, toast chopped pecan or almonds
Top with nut and powdered sugar right before serving