A super-easy bread pudding using cinnamon-raisin bread, homey and lightly sweet
Once upon a time, I stayed at a bed and breakfast (a real one) for a long weekend. On the first morning, the breakfast options were an egg dish or bread pudding along with the usual pastries, toast, and juice. Being a total sucker for bread pudding, I opted for bread pudding. On days two and three, we were only given the bread pudding option. It wasn’t until day three that I realized that the BnB was cleverly using their leftover pastry to make the bread pudding. It was delicious, but not three days in a row.
I have loved bread pudding since I first tasted it: something about the raisins, the dense sweet texture, the way it magically transforms bread into a dessert with a simple custard.
I had been eyeing the new gluten-free cinnamon raisin bread at Trader Joe’s and finally broke down and bought a loaf, as I rarely eat bread these days. It was a little disappointing compared to my memories of cinnamon-raisin bread.
So I did what any reasonable food blogger would do. I asked, what else I could make with it? French toast was too obvious. But bread pudding? I hadn’t make bread pudding for the blog before. And I love how it completely transformed the bread into a lovely dessert, that yes, you could eat for breakfast.
I had a few dates in the fridge, so I used them to add natural sweetness to the custard. I used pumpkin pie spice for depth of flavor, but plain cinnamon will do just fine. I used coconut milk, so this is dairy-free as long as your bread is.
vegetarian, gluten-free, celiac, dairy-free diets
Not recommended for:
paleo, vegan, low-sodium, migraine diets