Cinnamon Raisin Bread Pudding
Ingredients:
1 loaf stale challah bread, cubed
5 eggs
2 cups whole milk
2 cups heavy cream
1 tablespoon vanilla extract
½ cup white sugar
1 tablespoon cinnamon
1 cup raisins
1 cup water
2 tablespoons butter
1 teaspoon cinnamon
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
½ teaspoon cinnamon
Directions:
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a small saucepan over medium-high heat, combine raisins, water, butter, and 1 teaspoon cinnamon. Bring to a boil and let simmer until the raisins plump up. Remove from heat and set aside.
In a large bowl, whisk together eggs, whole milk, heavy cream, vanilla, sugar, and 1 tablespoon cinnamon. Stir in the raisin mixture, including any remaining liquid.
Add the cubed challah bread to the egg mixture, ensuring all pieces are well-coated. Let soak for 10 minutes, stirring occasionally.
Transfer the mixture to the prepared baking dish. Cover with foil and bake for 50 minutes. Remove the foil and continue baking for 10-15 minutes, or until golden brown and set.
For the glaze, whisk together powdered sugar, vanilla extract, milk, and cinnamon. Drizzle over the warm bread pudding before serving.
Servings: 8-10
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