Not Your Grandmother's Bread Pudding
photo by katew
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 dozen large hot cross bun (less one piece broken off when I discovered the freshness!)
- 118.29 ml butter, melted
- 236.59 ml brown sugar
- 236.59 ml raisins
- 1 package Skor English toffee bit, baking pieces
- 236.59 ml blanched slivered almond
- 946.36 ml milk, scaled and cooled
- 354.88 ml southern butter pecan liquid coffee creamer
- 6 eggs
- 4.92 ml cinnamon
- 4.92 ml salt
- 9.85 ml vanilla
directions
- Cut buns into half inch cubes.
- drizzle melted butter over cubes and toss gently to coat.
- add brown sugar, raisins, cinnamon, Skor pieces and almonds, mixing gently to combine.
- place in a lightly greased 4 quart casserole dish, set aside.
- Combine eggs, salt, and vanilla, beating until fluffy with a wisk.
- add liquid coffee whitener to cooled milk and wisk into egg mixture.
- Pour over bun cube mixture and gently press cubes into liquid.
- Place casserole dish in a large pan ( I used my roaster) and fill with hot water one third up the side of the casserole dish.
- Bake @ 350 degrees for about 1 1/4 hours, or until knife inserted in the centre comes out clean.
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