Sometimes my mom would break out with a bread pudding for breakfast. This happened every once in a great while and I didn’t remember this until this morning when I was thinking about what to post today.
Suddenly, bread pudding came to my mind and then I remembered how much she liked it, but she never made it a lot either, not sure why.
I do know that the raisin bread pudding she made was always soooo good and it filled me up at breakfast plus it gave us more time to spend together at the dining table. She never believed in skipping breakfast! Do you skip breakfast sometimes, all the time or never?
Cinnamon-Raisin Bread PuddingCourse: Ordinary Recipes Made Gourmet
1 c. cubed cinnamon-raisin bread or about 10 slices
2/3 cup 2% milk
3 tbsp. brown sugar
1 tbsp. butter, melted
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 c. raisins
- 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 and press the bread cubes into the milk mixture to coat. Let stand for 15 minutes or until bread is softened.
- Bake at 350 degrees F for 35 – 40 minutes or until a knife inserted near the center comes out clean. Serve warm or cold with fruit or ice cream.