Sunday, August 5, 2012

Cinnamon Raisin Bread Pudding

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 
serves 4

2 cups cubed cinnamon-raisin bread
2 egg
1 1/3 cup 2% milk
1/2 cup brown sugar
2 tablespoon butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
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. 

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