Cinnamon Swirl Bread Pudding Recipes

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL BREAD PUDDING

Steps:

• Cube bread and place in a large bowl. Cover with towel and let sit overnight to go stale.
• Preheat oven to 350 degrees
• Using .25 stick of butter coat bundt. Combine brown sugar and raw sugar and coat the bundt pan making sure the pan is completely coated. Shake out excess sugar mixture.
• In a large bowl, whisk together 5 eggs, milk, and 1.5 cups of granulated sugar until thoroughly combined. Mix in 1 tablespoon of vanilla extract.
• Pour mixture over the cubed bread and let soak 25 minutes.
• Pour into bundt pan making sure to evenly distribute the mixture.
• Bake 45-50 minutes.
• Now for the sauce. In medium saucepan, melt 1 stick of butter. Whisk in 1 cup of granulated sugar, 1 egg, and 1 tablespoon of vanilla extract. Whisk continuously until sugar is dissolved and mixture starts to thicken. Remove from heat and whisk in the bourbon. Keep stirring until mixture begins to cool slightly.
• Once the bread pudding is removed from the oven, let sit 5 minutes before turning it out onto a cake plate.
• Pour Sauce over the bread pudding and serve warm.
• Enjoy