![Cinnamon Bread Pudding](/on/demandware.static/-/Sites-LCNZ-Library/default/dw2c2d376c/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000767_ENG.png)
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 1 loaf cinnamon bread (approx.450g)
- 420ml full cream milk
- 4 large eggs
- 100g brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cardamom
- Icing sugar & whipped cream for serving
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Method
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1Cut cinnamon bread into 2.5cm cubes and spread onto a baking sheet. Leave out overnight to become dry. Alternatively, bake the bread cubes at 160?C (fan forced 140?C) for 15-20 minutes or until dry. Let cool.
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2In a large bowl, whisk together milk, cream, eggs, brown sugar and spices. Gently fold the bread cubes into the milk mixture. Refrigerate 30-45 minutes.
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3Preheat oven to 180?C (fan forced 160?C). Remove the bread mixture from the refrigerator and stir gently.
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4Pour into the Heart Casserole or a 20cm Round Casserole. Bake 55-65 minutes or until puffed and golden.
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5Serve the bread pudding with a sprinkle of icing sugar and a dollop of whipped cream.