Cinnamon Bread Pudding Recipe

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Cinnamon Bread Pudding Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 slices cinnamon bread, crusts removed
  • 3 squares (1 ounce each) semisweet chocolate
  • 2 cups half-and-half cream
  • 1 cup milk
  • 4 eggs
  • 3/4 cup sugar
  • 1-1/2 teaspoons vanilla extract

Directions

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 4-6 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% powder for 14-15 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

  • 12 slices cinnamon bread, crusts removed
  • 3 squares (1 ounce each) semisweet chocolate
  • 2 cups half-and-half cream
  • 1 cup milk
  • 4 eggs
  • 3/4 cup sugar
  • 1-1/2 teaspoons vanilla extract
  1. 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 4-6 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% powder for 14-15 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

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