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Cinnamon Raisin Bread Pudding CLINTON KELLY

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Best. Breakfast. Ever.

ingredients
CINNAMON RAISIN BREAD PUDDING
3 cups cinnamon raisin bread (cubed)
4 large eggs
2 1/2 cups milk
1/3 cup dark brown sugar
1 teaspoon kosher salt
3 tablespoons butter (melted, plus more for greasing the casserole dish)
1 teaspoon cinnamon (ground)
1/2 teaspoon nutmeg (freshly grated)
1 granny smith apple (chopped, cored)
MAPLE CREAM DRIZZLE:
1 tablespoon maple syrup
2 tablespoons cream cheese (softened)

directions
For the bread pudding: Preheat oven to 400ºF. Add the cubed bread to a baking sheet. Toast in the oven for 7-10 minutes, or until golden and toasted.
Grease a 2 quart casserole dish with butter.
Lower the oven temperature to 350ºF.
In a medium bowl, add the eggs, milk, dark brown sugar, kosher salt, butter, cinnamon, and nutmeg and whisk to combine. Add the toasted bread and diced apples to the prepared baking dish. Pour the egg mixture over bread and press down gently to submerge the bread. Allow to stand for 30 minutes. Bake in oven for 1 hour.
For the maple drizzle: In a small bowl, add the maple syrup and cream cheese, stir together until combined. Drizzle over the warm bread pudding to serve.
Tip: Perfect dish to use leftover breakfast ingredients like toast, apples, maple syrup and cream cheese!

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