Easy to Make Cinnamon Bread Pudding

I recently came across an old recipe box that belonged to my mother. Inside the box were old 3 x 5 index cards mostly written in my mother's tight cursive writing. As I searched through, I was thrilled to find her recipe for bread pudding. My mother made a few things well and bread pudding was at the top of the list.

Bread pudding originated long ago in Europe as a way for poor people to make use of stale bread without using too many other ingredients. This is a stark contrast to today when bread pudding is thought of as a very rich dessert, filled with cream, butter and eggs and topped with rich sauces.

Bread Pan

Bread pudding can be made with nearly any type of bread. White bread, brioche, challah, panettone, and raisin bread are just a few of the types of bread you could choose. You must begin with bread that is either slightly stale or lightly toasted. Do not use fresh soft bread or your pudding will be mush.

To start, grease an 8 inch baking pan with butter and preheat the oven to 325 degrees F. Then very lightly toast 5-6 slices of cinnamon bread. Remember, the bread should be lightly toasted and should be soft on the inside. Spread butter on both sides of each slice and then cut them up into 1 inch cubes. Arrange the bread cubes in the baking dish. You can add a 1/2 cup of raisins or other dried fruit at this time. Sometimes, I like to add chocolate chips instead of the dried fruit.

Now you must prepare the custard. In a bowl, beat 3 eggs with a whisk. Add 1/3 cup of light brown sugar, a pinch of salt, 1 teaspoon of cinnamon, and a pinch of nutmeg. Gradually add 2 1/2 cups of warm milk and 1 teaspoon of vanilla extract to the egg mixture, stirring until combined. Pour the mixture over the bread cubes and let it stand for 30 minutes. From time to time press the bread down into the custard so the cubes will absorb the custard. Combine 1 tablespoon of sugar with a small amount of cinnamon and sprinkle the cinnamon sugar over the top.

Now the pudding is ready to bake for 50 to 60 minutes or until a knife inserted in the center of the pan comes out clean. The pudding should be golden in color and puffy.

The bread pudding can be served warm or cold with whipped cream and fresh berries.

Easy to Make Cinnamon Bread Pudding

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Cinnamon Monkey Bread

Monkey bread is a sweet, and sticky bread made using a simple caramel sauce and store-bought biscuits. It is a classic breakfast, and snack. Kid, adults, everyone loves monkey bread.

Monkey bread is sinfully easy to make. It only requires 5 ingredients, and takes almost no time. If you have never experienced monkey bread, make it today!

Bread Pan

Ingredients:

4 cans of regular sized biscuits

1 1/2 sticks of butter

1 cup packed brown sugar

1 cup white sugar

3 tbsp cinnamon

To Make the Monkey Bread:

Grease a bunt or tube pan. In a ziploc bag mix together the sugar and cinnamon.

Cut the biscuits into halves and quarters, shake in the cinnamon sugar, and layer in the pan. Continue this process until you have cut up and sugar-coated the biscuits.

Pre-heat the oven to 350 F.

Melt the butter and brown sugar, boil for a few minutes (or until it starts to darken slightly) then pour over the biscuits.

Bake for 20-30 minutes.

Let the pan cool down for 10-15 minutes before you flip it on to a plate!

The Final Result: Butter and sugar bliss!

The bottom (top when you pull it out of the oven) is chewy and crispy.

But, when you flip it out of the pan it looks even more amazing. The caramel sauce runs down the sides and you can see how it perfectly caramelized the top of the bread.

Next time: I want to layer in some dried cherries and macadamia nuts.

Cinnamon Monkey Bread

Interested in all things sticky and sweet? Check out more recipes here!

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Diabetic Friendly Cinnamon Monkey Bread With Cream Cheese Glaze Made With Sugar Free Powdered Sugar

This tasty bread recipe is very diabetic friendly so you don't need to worry when you serve this bread. Even the diabetics among your family and friends can enjoy this Cinnamon Monkey Bread with Cream Cheese right along with everyone else. Even though this bread has a powdered sugar glaze, it won't be a problem. That's because we have also given you the instructions for making your own sugar-free powdered sugar. It is quick and easy to make; so simple you won't even feel like you went to any trouble to make it.

DIABETIC FRIENDLY CINNAMON MONKEY BREAD WITH CREAM CHEESE

Bread Pan

3/4 cup Splenda granular
1 tbsp ground cinnamon
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup butter or margarine, melted and divided
4 oz cream cheese, softened
1/2 cup powdered sugar*
1 to 2 tbsps milk

Preheat oven to 350 degrees. Grease a 12-cup fluted tube pan and set aside.

Cut each piece of biscuit dough into 4 pieces using kitchen scissors. In a medium mixing bowl, mix the Splenda and cinnamon. Roll the dough pieces in the Splenda/Cinnamon mixture. Place half the biscuit pieces into the prepared pan. Drizzle with 1/4 cup of the melted butter. Top with remaining biscuit pieces and drizzle with the remaining butter. Top the biscuit pieces with the remaining Splenda/Cinnamon mixture. Bake at 350 degrees 40 to 45 minutes or until golden. Let loaf stand for 5 minutes then invert onto a serving plate. Spoon the prepared cream cheese glaze over the loaf.

To prepare the glaze: Beat the cream cheese and powdered sugar in a bowl using an electric mixer. Beat until well blended. Add milk, beating until glaze reaches the desired consistency.

*Instructions for making sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

Yield: 12 servings.

Enjoy!

Diabetic Friendly Cinnamon Monkey Bread With Cream Cheese Glaze Made With Sugar Free Powdered Sugar

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com

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Using Your Bread Maker - Cinnamon Raisin Bread

Bread machines are  kitchen appliances which have only really started to grow in popularity over the last ten years or so. Now though there are a substantial number of different models on the market and more and more homes are getting one. Although most of these bread machines come with an instruction booklet that tells you how to make a white or brown loaf, you may be at a loss as to what else you can do with one. You may already own a bread machine and be looking for something else to experiment with in it. Alternatively, you might be looking at buying a bread maker and want to know if you can do anything else in it other than make plain bread loaves.

Well to help you out, here is my recipe for cinnamon raisin bread. This is a great loaf for breakfast in the mornings, and if you have a bread machine with a timer it is quite easy to set the bread maker up so that it is fresh-baked when you wake up for breakfast in the morning.

Ingredients

·         400g wholemeal flour
·         150g bread flour
·         100g raisins or mixed fruit
·         1 ¼ cups of water
·         1 ½ tbsp sunflower oil
·         3 tbsp gluten
·         1 ½ tbsp powdered whey
·         1 ½ tbsp brown sugar
·         ½ tsp salt
·         ¾ tsp ground cinnamon
·         2 tsp yeast

Method

Once you have all of the ingredients ready, the rest is quite simple.

1. Assemble the pan in your bread machine and get it all ready to go.

2. Place all of the ingredients into the pan of your bread maker.

3. Select the basic cycle on your bread maker, which might also be called the white cycle on some bread machines.

4. Leave the machine to run for 10 minutes and then check the consistency of the dough. If the dough is sticky to the touch this is good - if not add a small amount (1 tsp) water to the mix, leave for a few minutes and then check again. You should keep adding water until the dough gets to a stage where it is tacky to the touch.

5. The bread machine will automatically finish the kneading cycle and then switch to the baking cycle, so you needn't do anything else once the dough is the right consistency.

6. After the bread machine completes the entire cycle then you should leave the bread in the pan for around 10 minutes so that the crust softens a little. You should then remove the bread from the bread maker and stand on a wire rack to cool.

7. Once the bread is cool you should be able to cut the loaf, which is best enjoyed with some butter and a nice cup of tea. This loaf will keep for a couple of days from being baked in your bread maker, but it is best eaten fresh.

UK author who is meeting a need for website reviews of the best kitchen and cooking equipment by publishing several sites including Bread Makers and Cooking Pans

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