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.
cups cubes (1/2 inch) raisin cinnamon swirl bread
teaspoon ground cinnamon
teaspoon ground nutmeg
cups maple-flavored syrup
Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
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.
Plain cinnamon bread can be substituted for raisin cinnamon bread.
A colorful fruit salad would pair well with this breakfast bread pudding.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 Square and 1/4 Cup Syrup)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.