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Cinnamon Bread Pudding Recipe

From Amsterdam, New York, Emma Magielda shares this dessert that's different and delicious. "I've used this recipe for more than 10 years," she says.

This recipe is:

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Cinnamon Bread Pudding Recipe

Yield: 6-8 Servings

30 30

Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread.
In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling.
In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate.
Cover and microwave at 50% power for 9-11 minutes or until a knife inserted near the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Cinnamon Bread Pudding in Quick Cooking July/August 1998, p51