Luckily bread pudding happens to be one of my husband’s favorite desserts, because it’s a great way to use up odds and ends. Here I used half a loaf of cinnamon raisin swirl. I tossed in some dark chocolate chips to jazz it up a little.
If you want something dressier than plain homey squares, just take a biscuit cutter and cut it into cute little rounds like I did above. You can top it with a dollop of vanilla cream, but there’s lots of other options! Drizzle the plate with a creme anglaise or chocolate sauce, and if you feel a little frisky whisk some Bailey’s Irish Cream into your creme anglaise.
Cinnamon Raisin Bread Pudding (Six Servings)
Half a loaf cinnamon raisin bread, cut in cubes about four cups
2 cups of milk (to make it richer you can add some heavy cream or half-and-half as part of the milk)
2 t. vanilla
1/2 c. sugar
Lightly grease a 6 x 9 baking pan or loaf pan. Add the bread cubes. Whisk together the remaining ingredients. Pour the mixture over the bread.
Cover with plastic wrap and refrigerate for at least one hour, preferably overnight.
Preheat the oven to 375. Bake the bread pudding for about 40 minutes. It will puff but fall when you take it out of the oven. The center should be firm.
Cool slightly, cut into squares and serve warm or cold.