Delightful dessert recipe for Cinnamon Bread Pudding – serve with custard or cream
16 slices white bread
softened butter for spreading
apricot jam for spreading
190 ml ( ¾ C) icing sugar
10 ml (2 t) ground cinnamon
500 ml (2 C) milk
250 ml (1 C) cream
125 ml (½ C) brown sugar
Lay out 8 slices of bread and spread liberally with the butter and a thin layer of jam.
Mix together the icing sugar and the cinnamon. Sift the cinnamon icing over the jam
Cover with the remaining 8 slices of bread to make 8 completed sandwiches.
Trim the crusts and cut into quarters.
Arrange the sandwich quarters into a pudding dish.
Whisk together the egg custard ingredients until well blended.
Pour the custard slowly over the over the bread, drenching all the corners of the bread.
Keep adding any remaining custard a little at a time until the bread has absorbed as much as it is able.
Cover the bread pudding with cling film and place in the refrigerator overnight.
Remove the bread pudding from the refrigerator and leave to stand at room temperature for about half an hour.
Bake the pudding in an oven that has been preheated to 160°C for 30 minutes or until the pudding is well risen and golden brown.
Serve warm with fresh cream or custard.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor