Cinnamon-Raisin Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Modified from a recipe I saw Emeril do on one of his shows. It's going to be a new family favorite Ingredients:
2 tablespoons unsalted butter |
4 large eggs |
3 cups heavy cream |
1 cup apple cider |
1 cup packed light brown sugar |
2 tablespoons melted unsalted butter |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
6 cups cubed stale cinnamon-raisin bread |
1 granny smith apple, cored and cubed (about 1 cup) |
1 cup dried apple |
Directions:
1. In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine.
2. Add the bread, fresh and dried apples, and stir to combine.
3. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.
4. Preheat oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter.
5. Bake for approximately an hour or until top is golden brown and center is firm.
6. Let cool for 15 minutes and then ENJOY.
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