The Tiny Kitchen Cinnamon Bread Pudding

The Tiny Kitchen Cinnamon Bread Pudding

Another use for slightly stale, day old Cinnamon Bread is slicing it and laying it in a well sprayed baking dish side by side.

Preheat oven to 365 degrees

Mix together:
5 large eggs
1 teaspoon cinnamon
2 cups whole milk
1 cup whipping cream
1/2 cup Agave for sweetener
1 teaspoon vanilla
1 Tablespoon Orange zest (optional)

Pour this mixture gently over the top of the bread that is in the baking dish and gently press down, making sure that all the slices are soaked throughly with the egg mixture. Let sit for 15 mintues so that the bread will be saturated.

Get another pan, large enough to hold the baking dish with a little room to spare and place the baking dish into it. Run the tap water until it is as hot as it can get and then fill the larger pan up to about 1/2 of the baking dish on the outside beging extremely careful not to get the water into the mixture at all. (This set-up is called a water bath or bain-marie) Be very careful when you put into the oven so that the hot water doesn’t splash out. Cover with tin foil and bake for 30 minutes or until set. Then remove tin foil and bake another 20 minutes or until it is slightly browned.

Let cool slightly and then serve with powdered sugar sprinkled on top, whipping cream, caramel sauce or just as it is. It is wonderful and so rich.

Options: raisins, chopped nuts, coconut or anything else you might like to try.