Cinnamon Toaster Bread Pudding by Laura Buttram, Fresno, CA
Posted by Malt-O-Meal on January 7th 2009 in State Fair Recipes 2008
Pudding:
- 1 loaf of french bread (approx 8 cups) cut or town into 1” pieces
- 2 cups Malt-O-Meal Cinnamon Toasters, placed in 1 gallon freezer bag and lightly crushed
- ½ cup pecans, coarsely chopped
- ¼ cup sugar and ½ tsp cinnamon, combined
- ½ cup raisins, soaked in hot water for five minutes and drained
- 5 eggs
- 3 cups half and half
- ½ cup brown sugar, packed
- 1 tsp vanilla
- 2 tbsp butter
Sauce:
- ½ cup butter (1 stick)
- ½ cup sugar
- ½ cup heavy cream
- ½ cup powdered sugar
- Preheat oven to 350°. Butter a 13 x 9 x 2 pan. In a very large bowl, place in french bread pieces, cereal, pecans, cinnamon sugar and raisins, toss together. In a large bowl whisk together eggs, half and half, brown sugar, and vanilla until well blended. Add egg mixture to bread and stir up. Let mixture sit for 15 minutes. Place into 13 x 9 x 2 pan, dot top with 2 tbsp of butter. Cover tightly with foil and bake for 30 minutes. Carefully uncover and bake for an additional 10 minutes to lightly brown top.
For sauce:
- In a small saucepan stir and melt ½ cup butter over medium low heat, add ½ cup sugar, continually whisking until sugar melts, then cook for about 1 minute. Remove from heat, carefully whisk in heavy cream and powdered sugar. Place back onto medium heat. Bring up to boil, cook and stir for 2 – 3 minutes. Let cool a couple of minutes. Spoon over top of bread pudding. Refrigerate any left overs.
