Cinnamon Breakfast Bread Pudding

Cinnamon Breakfast Bread Pudding

Bread pudding goes from after-dinner dessert to delectable breakfast dish with the addition of raisin cinnamon bread. You'll reach for this easy, make-ahead recipe often.

Prep Time

10

Minutes

Total Time

5:00

Hrs:Mins

Makes

8

servings

6
cups cubes (1/2 inch) raisin cinnamon swirl bread
8
eggs
2 1/2
cups milk
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
2
cups maple-flavored syrup
  1. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
  2. In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
  3. Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Plain cinnamon bread can be substituted for raisin cinnamon bread.
A colorful fruit salad would pair well with this breakfast bread pudding.

Nutrition Information:

1 Serving (1 Serving (1 Square and 1/4 Cup Syrup))
  • Calories 410
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 220mg;
  • Sodium 220mg;
  • Total Carbohydrate 73g
    • (Dietary Fiber 1g,
    • Sugars 47g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 1/2 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.