I'm in the process of trying to organize all my notes on recipes when I came across a recipe written by my mom. Since she has been gone so long it was like a treasure to me so I had to give this recipe a try. WOW! I'm so glad I did. If you love bread pudding, then this is going to be one of your favorites. The bread is just not any ordinary bread. It calls for cinnamon bread so I picked up a loaf of Pepperidge Farm Cinnamon Swirl to create this recipe. It was perfect. You will need to use most of the package except 3 or 4 slices. When I measure bread cubes my cups were very generous and overflowing. I was going to count the number of slices left in the package, but my husband decided to eat the remainder slices, so I just had to try and remember how much was left. Cinnamon Raisin bread would work well too. My husband doesn’t like raisins, so I can’t even try this option but it sounds great to me.
The butter sauce for the pudding is almost like a caramel sauce but so much easier to make. It also stores well in the refrigerator for use on any leftovers.
I know this will be a favorite in your family as it now is in mine. Enjoy and let me know your thoughts in the comments section below.
Ingredients (8-10 Servings)
Pudding
- 6 eggs
- 2 cups milk
- 1 3/4 cups half and half
- 1 cup sugar
- 2 tsp vanilla
- 6 cups cubed cinnamon bread
Butter Sauce
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1/3 cup light colored corn syrup
- 1/4 cup half and half
Directions
Butter a 12 x 7.5 x 2 baking dish with butter and add the cubed bread to the dish. (Photos A & B)
Photo A
Photo B
Beat the eggs in a large bowl with a whisk. Beat in the milk, half and half, sugar and vanilla until well combined. (Photo C)
Photo C
Photo D
Pour the egg mixture over the bread making sure to moisten all the bread cubes. (Photo D) Bake at 325 degrees for 60 to 65 minutes. Let the bread pudding cool slightly before serving. (Photo E)
Photo E
Photo F
In a saucepan, heat the brown sugar and butter until the butter melts. Carefully, add the corn syrup and half and half. Stir the mixture constantly over medium low heat until the sugar is dissolved and the mixture is smooth and simmering. (Photo F) Spoon the butter mixture over each serving of the bread pudding and serve immediately.