It was a Sunday.
It was extremely hot outside.
Braveheart was on TNT.
There was no way I was going to leave my apartment.
It was time to scrounge my pantry.
After shifting a few pieces of oddly shaped plasticware around,
I found a half loaf of cinnamon raisin bread.
Even though it was a few days passed it's expiration date,
the biggest mistake one could do is
throw this perfectly edible half loaf away.
Eureka! I've found the makings of a
scrumptious and sweet Sunday treat.
When life gives you stale bread,
make amazing Raisin Bread Pudding.
|Bake. Easy like Sunday morning.|
Cinnamon Raisin Bread Pudding
2 cups cubed cinnamon-raisin bread
1 1/3 cup 2% milk
1/2 cup brown sugar
2 tablespoon butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup raisins
1. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.
2. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.