This is super good! I originally posted this recipe on All Things Thrifty a couple weeks ago and now I get to share it with you, my beloved readers!
If you are in the mood for delicious, this is the recipe for you! I am a sucker for bread pudding. There is just something about the richness and texture that I simply adore. Do not leave me alone with a whole pan of this stuff! (Want more yummy ideas?)
2 cups Heavy Cream
1 cup Milk
4 tablespoons (1/2 stick) Butter + extra to grease pan
1/2 cup Sugar
1 tablespoon Ground Cinnamon
1 pint Raspberries
1 1/2 Great Harvest Raspberry Cinnamon Bread (any cinnamon bread or white bread, you will need to add additional cinnamon and raspberries to the bread)
1) Preheat oven to 350 degrees F. Grease 9x13in baking dish. Cut bread into bite size pieces. Chop up raspberries. Cover the bottom of the pan with bread and then lay down half the raspberries, then do one more layer.
2) Warm the cream, milk, butter, cinnamon, sugar and salt in a small saucepan over low heat, just until the butter is melted. Turn heat off and beat in eggs. Pour milk mixture over the bread. Press down all the bread so everything is submerged in milk mixture.
3) Bake for 45 min to 1 hour, until center is tested and comes out mostly clean.
Serve with Raspberry Rum Sauce and a small dollop of fresh whip cream.
Raspberry Rum Sauce
1/2 cup Heavy Cream
1 cup Sugar
1/2 cup Butter
2 tablespoons Bacardi Raspberry Rum
1/2 pint Raspberries
Directions: Over medium heat warm cream, sugar, butter. Do not boil! Once sugar is dissolved and butter is melted add rum and raspberries (smash with potato masher), continue warming until raspberries are dissolved. Pour over individual bread pudding servings.
Come on, doesn't that look amazing?
Now go forth and bake! XOXO
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