Cinnamon Spiced Bread Pudding Recipe:
My pudding memories take me back down the memory lane, when my mother used to make warm bread-butter pudding, for my evening snack, after school. I loved the smell and sight of it. The soft, buttery and super moist texture of the pudding was always served warm, with my evening glass of milk. At that point of time, I had very little clue that left over slices of bread went into the making of that delightful dessert.
The very idea of working with stale bread, to get something sinful for a dessert, fascinated me later in life. The Cinnamon spiced bread pudding is just an improvised take on the regular bread and butter pudding. It’s fast, fresh and very simple to make.
- 5 loaves of bread, cubed into bite size pieces,
- 1 egg,
- 1 cup milk,
- 7-8 tsps of demerrera sugar, powdered,
- 1 tbsp butter,
- 1/3 cup raisins,
- ½ tsp of ground cinnamon,
- ¼ tsp of ground all spice,
- A pinch of salt,
- ½ tsp of good quality vanilla extract
- Take a pan, which has been greased well and line the cubed bread pieces in it .
- In a bowl, whisk in the egg, followed by milk, butter, vanilla extract, powdered sugar, spices and raisins.
- Immediately pour the liquid over the layered bread pan and let it sit for about 15 minutes before you pop it into the oven. Traditionally, pudding is supposed to be placed over a water bath, but I skipped this technique and simple baked it like a cake.
- Place it in the oven, at 160 degrees centigrade and bake it for 35 minutes or until a skewer comes out clean. Unlike cake, it will not be springy or well risen, but will be super moist for sure!
- Serve it warm with some freshly whipped cream. To make the forthcoming Easter celebrations special, try serving it with rum or brandy sauce! It will make the event quite festive!