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Copper Canyon Bread Pudding Recipe

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Copper Canyon Bread Pudding Recipe
Copper Canyon Bread Pudding Recipe from tbrecipe.blogspot.com

Description

Copper Canyon Bread Pudding is a classic dessert that is rich and indulgent. It is made with stale bread, eggs, milk, cream, sugar, and cinnamon. The bread pudding is perfect for those who love a warm and comforting dessert after a long day.

Prep Time

30 minutes

Cook Time

1 hour

Ingredients

  • 1 loaf of stale bread, cut into cubes
  • 4 eggs
  • 2 cups of milk
  • 1 cup of heavy cream
  • 1 cup of sugar
  • 1 tsp of cinnamon

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk

Method

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, and cinnamon until fully combined.
  3. Add the bread cubes to the mixture and stir until fully coated.
  4. Let the mixture sit for at least 30 minutes, allowing the bread to soak up the liquid.
  5. Pour the mixture into a 9x13 inch baking dish.
  6. Bake for 1 hour, or until the bread pudding is golden brown and set in the center.
  7. Let the bread pudding cool for 10 minutes before serving.

Notes

  • You can use any type of bread for this recipe, but it is recommended to use stale bread as it will soak up the liquid better.
  • For a richer flavor, you can substitute half-and-half for the heavy cream.
  • Feel free to add your favorite toppings such as whipped cream, caramel sauce, or fresh berries.

Nutrition Info

  • Calories: 359
  • Fat: 16g
  • Carbohydrates: 42g
  • Protein: 10g
  • Sugar: 22g

Recipes FAQ

What is the best bread to use for bread pudding?

Stale bread is the best bread to use for bread pudding as it will soak up the liquid better than fresh bread. However, you can use any type of bread for this recipe.

Can I make bread pudding ahead of time?

Yes, you can make bread pudding ahead of time and store it in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) for 10-15 minutes.

Can I use half-and-half instead of heavy cream?

Yes, you can use half-and-half instead of heavy cream for a slightly lighter version of this recipe.

Recipe Tips

  • Be sure to let the bread soak up the liquid for at least 30 minutes before baking to ensure it is fully coated.
  • For a more custard-like texture, use more eggs and less bread.
  • Add your favorite toppings such as whipped cream, caramel sauce, or fresh berries to make this dessert even more indulgent.

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